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Parsi Mutton Cutlets

Aditya Bal whips up his version of the Parsi mutton cutlets. They are succulent and delicious.

Parsi Mutton Cutlets Parsi Mutton Cutlets


: Aditya Bal

Recipe Servings

: 4

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • 250 gm mutton mince

    1 tsp ginger paste

    1 tsp garlic paste

    1 green chilli, coarsely ground

    1/2 tsp turmeric

    1 tsp red chilli powder

    1/2 tsp clove-cinnamon powder

    2 Tbsp potatoes, boiled and mashed

    5-6 pudina leaves, chopped coarsley

    1 Tbsp chopped coriander

    Salt, to taste

    Bread crumbs, to coat

    4 eggs, whisked (to coat the cutlets)

    Oil to deep fry


In a bowl take the mince and massage it with your hands for 3-4 minutes.

Now add the ginger paste, garlic paste, green chilli, turmeric, red chilli powder, clove-cinnamon powder, mashed potato, pudina, dhaniya and salt. Mix it well.

Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes.

Whisk eggs. Coat the refrigerated cutlets in the egg mixture. Deep fry in hot oil till golden brown from both sides.

Serve with sliced onions and chutney. Squeeze some lemon juice on top if you want.

Key Ingredients: Mutton, Ginger, Garlic, Green Chillies, Cinnamon, Mint Leaves, Coriander Leaves, Salt, Egg, Vegetable Oil




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