Parsi mutton cutlets are always a hit, whether served with ketchup for kids or pickled onions for adults, along with dhaniya pudina chutney or date tamarind chutney. Check out the delicious recipe inside
Monday blues are hard, but have you ever tried to resist a mutton dish? That certainly cuts deeper and so, without further ado, we decided to ditch everything else and check out a lip-smacking recipe from Parsi Mutton Cutlets to get our solo party started next Monday.
Looking for a beautiful party starter? Try Parsi Mutton Cutlets, which are always a hit whether served with kids’ ketchup or adult pickled onions, along with dhaniya pudina chutney or date tamarind chutney. Check out their recipe below that takes just 15 minutes to prepare and serves up to 4.
300 grams of mutton mince
2 tbsp ginger-garlic paste
2 green peppers
½ tsp turmeric powder
1 tsp red chili powder
½ tsp cloves – cinnamon powder
In a bowl, add ginger-garlic paste, chopped green chilies, turmeric, red chili powder, clove-cinnamon powder, mashed potatoes, mint leaves, coriander leaves, and salt. Mix everything well so that the flavors are well absorbed into the meat.
Make medium balls of this mixture and press them gently between your palms to form the cutlet shape. Cover the schnitzels with breadcrumbs and put them in the fridge for half an hour. Heat oil in a kadhai. Dip the cooled cutlets in the beaten egg and fry until golden brown or until the meat is tender.
Remove on absorbent paper to drain excess oil. Serve hot.
(Recipe: Chef Ranveer Brar)
Mutton is the most nutritious non-vegetarian food that is rich in protein, vitamins and minerals and is a healthier alternative on your dinner table compared to other types of red meat, due to its low content of saturated fatty acids and cholesterol. It is also a rich source of iron, potassium and zinc and is important in the prevention of anemia.
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