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Mutton Cutlets

Updated: Nov 27, 2023

For the Mutton cutlets I have used mutton mince , mince with less fat and that is what I got , a good quality mutton mince. Mutton is a family favourite, so need to come up with different ways to prepare mutton. Since I had mutton mince with me decided to with cutlets.

For this recipe I have used two types of East Indian Masalas, one the Tempero Di Cuddi powder which is just another type of garam masala , a bit stronger than the usual garam masala powder . The other which is quite well known is the East Indian Bottle Masala. Giving the mutton cutlets a fantastic flavour and taste.



Mutton Cutlets


Ingredients

240 gms finely chopped onions

5 green chilies finely chopped

1 tbsp ginger garlic paste

1/2 tsp Tempero Di cuddi powder

Or garam masala powder

1/2 tsp cumin powder

1 tsp pepper powder

1/2 tsp turmeric powder

1 stock cube

3 slices of bread

1 tsp East Indian Bottle Masala [in case no East Indian Bottle masala , you can always replace it with a good curry powder }

1 egg

1/4 cup finely chopped coriander leaves

Salt if required



Method

Add oil to the pan , fry the mutton mince , then add in the finely chopped onions and stir fry for a minute.

Mix in the finely chopped green chilies, ginger garlic paste, cuddi powder , cumin powder, pepper powder, turmeric powder and crumbled stock cube.

Stir fry well .

Switch gas off.

Allow the mince mixture to cool.

Then grind to a paste . To this mutton paste add the finely chopped coriander leaves, East Indian Bottle Masala, salt if required and egg well beaten.

Wet the bread slices and squeeze out excess water, then crumble it and add to the mince mixture.

Mix everything well. Form into round cutlet shapes.






Coat with breadcrumbs or panko bread crumbs or semolina

Shallow fry.



For the Tempero Di Cuddi Powder


Ingredients


100 gms cinnamon

40gms cloves

40 gms cardamom

40gms pepper corn

20 gms star anises

10gms mace [javitri]

10 gms bay leaf

5gms all spice

5 gms triphal /schezwan pepper corn

10gms fennel seeds [ saunf]

10 gms fenugreek seeds [methi seeds]

10 gms black cumin seeds [shah jeera]



Dry ingredients in the sun for a day or two , lightly roast , dry grind the spices , sift well and bottle once cooled..

Used for flavouring chicken, mutton ,beef or Pork









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