Mutton Chops/Cutlets

A cutlet specifically refers to cooked meat (mutton/chicken) stuffing that is fried with a batter or covering. The meat itself is cooked with spices and then dipped in an egg mix and then in breadcrumbs or flour and fried in ghee or vegetable oil. Breadcrumbs are generally used for binding the meat and spices together. In the recipe, I've used besan i.e. channa atta (bengal gram flour).
The vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes or mixed vegetables with spices and cooked for a bit together. This version is more popular with the vegetarians in India.

There are many ways of preparing mutton cutlet but what amuses me is the one I regularly have at King & Cardinal Bakery (http://www.zomato.com/hyderabad/king-and-cardinal-bakery-himayath-nagar). I visit K&C bakery especially for its Mutton Chops (that what is mentioned in the menu), the burger and chicken 65. If you haven't visited K&C yet, you are missing delicious NV snacks.

In this recipe, I've tried to recreate K&C bakery style mutton chops or cutlets. So here we go with the recipe:
 
Cooking Time:  40 mins                                                                             Servings: 4
Preparation Time: 20 mins                                                                        Category: Starters/Snacks, Non-Veg

Mutton Chops/Cutlets (K&C style)

Ingredients
Mutton mince - 250 gms
Channa atta/besan - 1 cup
Ginger garlic paste - 1 Tbsp
Finely chopped mint leaves - 1/4 cup
Finely chopped coriander - 1/3 cup
Finely chopped Green chillies - 4
Finely chopped onions - 1/2 cup
Turmeric - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Breadcrumbs/corn flour - 1 cup (optional)
Egg - 1
Cooking/vegetable oil/ghee - 3 Tbsp

 

Preparation Method 

• Wash the meat mince nicely and remove the excess water. Keep in a bowl.
• In a cooker, heat 1 Tbsp oil and then add chopped onions. Once they turn golden brown, add mutton mince and cook for 10 mins on medium flame.
• When the meat oozes out water, add another cup of water to it. Now add salt, mix well and pressure cook for 2-3 whistles.
• Remove the excess water from the mince mix, allow it to cool and pat it dry. Then add cumin, turmeric, red chilli powder, garam masala powders, chopped green chillies and ginger garlic paste.
• Now add besan and mix everything well. Blend this mixture into a thick batter.
• Make small tikkis or round shaped cutlets and keep them aside.
• Beat the egg well in a small vessel and heat a pan/tawa & add some oil.
• Now dip each cutlet in the egg beat and shallow fry them on the pan. You may dip these tikkis in breadcrumbs or corn flour first and then in egg as you like.
• We need to shallow fry on both sides so that the meat is cooked properly.
• When done, serve it hot with chopped onions, a slice of lime and mint chutney.