There’s a reason I have named these cutlets after my dad. I have tasted several mutton cutlets in the past, but to be honest, my dad’s stands out! Talking about him… He aspired to be a chef when he was young. But God had greater plans for him. Though he didn’t make it to a kitchen of a renowned restaurant, he is the masterchef of our family! When it comes to food, my brother and I never let mom go close to the kitchen as she’s more health conscious and likes to keep her food very simple and basic (i.e. less oil, less salt, little to no cooking as she prefers vegetables more or less raw!). But dad.. He has a big heart, especially when its time to cook. He is generous with the oil and patiently cooks each of his dish to perfection! And this mutton cutlet is one of our family favorite!
- 250 gms of minced meat
- 1 tbs curd
- 1 tsp turmeric powder
- 4-5 cloves of garlic
- 1 green chilly finely chopped
- 1 medium sized onion finfely chopped
- 1 medium sized potato
- 1 tsp chilly powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/3 cup coriander leaves finely chopped
- 1 egg beaten
- Salt to taste
- Mix the meat well with curd, turmeric powder and a little bit of salt. Marinate it for an hour and pressure cook it for 15 minutes on medium flame.
- Drain the cooked meat of all the soup completely. You can either drink it or what my dad usually does is – make a rasam out of it!
- Cut the potato into half and pressure cook it for 2 whistles. As soon as the cooker cools down, drain the water.
- In a bowl, mix the meat, green chilly, onions, chilly powder, coriander powder, coriander leaves and garam masala well by hand. Once this is of a nice consistency, mix the potatoes.
- Make small portions of the mixture, pat them in the shape you want, dip it into the beaten egg and shallow fry it.
- You can make an omelet with the left over egg!
Serving Suggestion – I personally prefer these cutlets with sambar or rasam rice. Whereas DH loves it in sandwiches!