Mutton cutlets

Happy New Year!  I hope you all had a lovely Christmas & New Year's eve surrounded by family and loved ones. Our blog is a year old and what a year it has been - many milestones and reasons to celebrate. This year, we hope to make our blog better and welcome your comments and feedback so we can grow and improve.

Over the holidays, my mum and I made several appetizers some new, others old favourites. This one is a simple recipe for mutton cutlets. You can use pork, beef or chicken. These are great to make and freeze and can be thawed out run through an egg wash, dipped in breadcrumbs and shallow fried in oil just before serving.

Skill Level: Easy

Serves: 6 - 8

INGREDIENTS:

• 1 lb ground lamb
• 4 small onions chopped fine
• 1 inch piece ginger chopped fine
• 4 cloves garlic crushed
• 4 large potatoes boiled and mashed
• 1 tsp garam masala 
• 1/2 tsp turmeric powder
• 1/4 tsp chili powder
• 2 green chilies chopped fine
• 1 egg beaten
• 1 cup breadcrumbs
• 1 tsp salt
• 1/4 cup of oil for frying

METHOD: 

1. Heat a saucepan and add 1 tbsp of oil, add onions, ginger, garlic and chili and saute until onions are transparent
2. Add meat to the pan and break up large chunks into smaller pieces. Season with salt and spices and stir until meat is cooked
3. Set aside. Peel and mash boiled potatoes. When meat mixture has cooled, add to the potatoes and mix until combined
4. Roll into balls and flatten. Size varies according to preference. 
5. Beat egg with a fork and set aside. Put breadcrumbs in to a bolw. First dip and coat the cutlet in egg and then roll in breadrumbs
6. When all the cutlets have been made heat oil in a small pan, when the oil is hot, add cutlets to the pan and fry intil golden brown
7. Serve with hot sauce or ketchup