Parsi Mutton Cutlet

Parsi Mutton Cutlet
Parsi Mutton Cutlet

In India, there is a huge community of Persian because we know from history that Persians invaded India. During my stay in Mumbai, I’ve followed them closely. Persians’ prefer non-vegetarian dishes with fish and meat which they prepare with a lot of heavy spices. Today’s Parsi food is a delicious blend of western influences and being India, we have become fond, especially cutlet which was first discovered by them.

Today’s Parsi food is a delicious blend of western influences and being India, we have become fond, especially cutlet which was first discovered by them.

Parsi Mutton Cutlet
Prep Time
40 mins
 

In India, there is a huge community of Persian because we know from history that Persians invaded India. During my stay in Mumbai, I’ve followed them closely. Persians' prefer non-vegetarian dishes with fish and meat which they prepare with a lot of heavy spices. Today’s Parsi food is a delicious blend of western influences and being India, we have become fond, especially cutlet which was first discovered by them.

Course: Appetizers, Meats, Party
Cuisine: Iranian
Servings: 4 people
Calories: 1000 kcal
Ingredients
  • 4 Eggs
  • 1.1 lb (500 gram) Mutton minced
  • 5 Bread slices
  • ½ tablespoon Ginger paste
  • ½ tablespoon Garlic paste
  • 8 Green chilies chopped
  • 1 ½ teaspoon Red chili powder
  • 2 tablespoon Fresh mint chopped
  • 2 tablespoon Fresh coriander leaves chopped
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Roasted cumin powder
  • 1 teaspoon Coriander powder
  • Salt to taste
  • 1 cup Breadcrumbs
  • Oil for deep frying
  • Lemon wedges for garnishing
  • Onion rings for garnishing
Instructions
  1. Soak the bread in 1 cup of water for ½ a minute then squeeze to remove excess water.

  2. Then squeeze the minced mutton to remove the excess water.

  3. Now take a bowl, add the minced mutton, salt. Bread, ginger paste, garlic paste, red chili powder, green chilies, roasted cumin powder, coriander powder, turmeric powder, coriander leaves and mint leaves.

  4. Mix them very well and set it to marinate for 4 hours in the refrigerator.

  5. Then take the marinated mixture and divide it into 12 equal portions and shape each portion into a ball and then roll in breadcrumbs.

  6. Now place each ball on a flat surface and flatten them with your fingers into a patty shape.

  7. Then dust it with breadcrumbs as required.

  8. Place the cutlets in the refrigerator for an hour.

  9. After taking out from the refrigerator, heat a deep pan with plenty of oil.

  10. Then in a bowl beat egg lightly with salt and 2 tablespoons of water.

  11. Once the oil turns hot, dip the cutlets in the egg and deep fry for 3 minutes on each side.

  12. NOTE

    Fry in batches.

  13. Once it is done, drain it on a paper towel.

SERVE
  1. Garnish your plate with lemon wedges and onion rings and serve the cutlets.

OUR DINE TABLE
  1. It’s a spicy appetizer with a blend of Persian and Indian cuisine. On every bite, you will get the taste of all the spices and the flavor of the minced mutton. Take some Mustard Sauce as a condiment to boost up the flavor.

Distribute the foods
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Nutrition Details

CategoryAmount
Calorie 1000
Carbohydrate 61 g
Protein 70 g
Fat 100 g
Dietary Fiber 30 g
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Article Categories:
Appetizers · Meats · Party Foods

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