Keema cutlets (Beef or Mutton)
An easy recipe for deliciously soft cutlets. The spices are moderate and you may add more chillies or chat masala for spicier kabab.
Servings 20 cutlets
Calories 133kcal
Ingredients
- ½ kg (1.1 pound) ground meat mutton/beef/lamb
Spices
- 1 tablespoon green chili paste more to taste
- 1 tablespoon ginger garlic paste
- 1½ teaspoon coriander powder
- 1½ teaspoon red chili flakes
- 1 teaspoon cumin powder
- ½ to 1 teaspoon red chili powder less or more to taste
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon turmeric powder
Other
- 4-5 bread slices
- ½ cup milk
- 2 tablespoon cilantro
- 2 tablespoon mint leaves
- 1 tablespoon lemon juice
- 1 cup bread crumbs for rolling cutlets
For frying
- 3 large eggs white and yolk separated for egg wash
- ¼ teaspoon salt
- ¼ teaspoon red chilli
- Oil for frying
Instructions
Preparing Cutlets mixture
- Soak bread in milk then mash the bread, set aside.
- Put meat mince and spices in a food processor and pulse until mince is very fine and soft.
- Add soaked bread, cilantro, mint, lemon juice, and 1 egg to grounded mince. Mix the mince and spices very well with hands. The mixture should be soft like roti dough.
- Cook a small ball of cutlets to test the salt and spice level. Adjust mixture as per taste at this stage if required. (This step is optional)
Shaping Cutlets
- Take bread crumbs on a plate. Then take a small portion of the mince mixture and make a small ball.
- Place this ball on the bread crumb plate and cover it with bread crumbs. Press the ball with your fingers and make a round thin disc of about 3 inches. Similarly, make all the cutlets.
Frying Cutlets
- Heat oil in a pan on low flame.
- Beat egg whites until foamy with a hand beater. Add egg yolk, salt and red chili and whisk well.
- Dip each cutlet in egg and shallow fry each cutlet for 4 minutes on each side on medium heat. Then remove on a paper towel and serve.
Video
Notes
- You can freeze the cutlet for up to 2 months.
- After drying oil, pack cutlets in a foil and serve in foil. You can reheat the cutlets by steaming them on the stove so the cutlets stay juicy and soft.
- Oil tends to get foamy while frying cutlets so separate beating of egg yolk and white helps overcome this problem.
Nutrition
Serving: 1cutlets | Calories: 133kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 107mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg