500 gms minced mutton
1/2 tsp coriander seeds
1 stick cinnamon
1 tsp black pepper
1 tsp cumin
1 cup refined oil
1 onion, finely chopped
15 garlic cloves
1 medium knob, chopped ginger
4 green chillies
Salt to taste
1/2 tsp turmeric powder
1/2 tsp chilli powder
500 ml water
2 boiled potatoes
A small bunch of fresh coriander
In a pan, dry roast coriander seeds, cinnamon, black pepper, cumin and cloves. Pound them together with a mortar and pestle. Transfer this garam masala into a small cup.
Saute one finely chopped onion and refined oil in a pan.
Pound garlic, ginger, green chilies and salt in a mortar and pestle. Add them into a pan and saute them together
Add powder spices like turmeric powder, chili powder and salt into a pan and saute them all together.
Add water into a pan and mix them well
Add mutton mince, garam masala and salt into a pan and saute them together
Transfer the mix into a bowl and add 2 smashed potatoes, green chillies, fresh coriander and half lime.
Mix them well together and for binding use flour and bread crumbs
Shape them into cutlets
Pick three wide plates for cutlet binders. In the first plate, break open two eggs and mix them well. In the second plate, add half a cup of flour and in third plate, add seasoned bread crumbs and mix them well
Coat the cutlets with flour, dip them in the egg and than coat them with the seasoned bread crumbs
Keep them in a fridge for 20 minutes.
Shallow fry the cutlets in refined oil.
Garnish and serve hot.