Mutton Cutlet

Prepare the mutton keema by sautéing it with ginger-garlic and onions until completely dry and tender.

In a large bowl, combine the cooked keema with the boiled and mashed potatoes until well-blended.

Add finely chopped green chilies, coriander, garam masala, and salt to the meat-potato mixture.

Mix thoroughly with your hands until the ingredients are evenly distributed throughout the cutlet mix.

Divide the mixture into equal portions and shape them into thick round or heart-shaped flat patties.

Set up a breading station with a bowl of beaten eggs and another with a generous amount of breadcrumbs.

Dip each cutlet into the beaten egg, then coat heavily with breadcrumbs, pressing firmly to ensure they stick.

Heat oil in a wide flat skillet over medium-high heat until it starts to shimmer slightly.

Carefully place the cutlets in the pan and fry for 4-5 minutes per side until they turn deep golden-brown.

Drain on paper towels and serve immediately while the exterior is perfectly crispy and hot.