The thing that makes a Christmas lunch extra special

Merry Christmas everyone!

Ingredients

Mutton mince – 500 gm
Onion – 1 large
Green chillies – 3
Garlic minced – 5 cloves
Ginger minced – 1/2 inch
Potatoes boiled – 2 medium
Turmeric Powder – 1/2 tsp
Roasted fennel powder – 1 tsp
Garam masala powder – 1/2 tsp
Salt & pepper to taste
Vinegar – 1-2 tsp (adjust according to your taste)
Curry leaves finely chopped – 3 sprigs
Oil to deep fry

For coating:

Egg white (save the yolks)

Breadcrumbs

Method

* In a pan, cook the mince in a little oil, on high heat till all the water has evaporated and keep aside.

* Heat oil in a pan (coconut oil would work well). Add chopped onions and sauté until it softens. Add the chopped ginger, garlic, green chilies and curry leaves. When it all softens, add the dry spice powders and sauté on a low flame till well blended. Add mashed potatoes and cooked meat and mix well. Turn off the flame and allow the mixture to rest. When cool, form the cutlets into desired shapes.

* Beat egg whites till lightly frothy. Dip cutlet in the egg batter and then coat with bread crumbs. Deep fry until golden brown. Do not crowd the pan and keep rotating them so they don’t burn. Once the cutlets are done, transfer them to a paper towel or wire rack to drain any excess oil.

* Best eaten warm with a side serving of pickled onions or ketchup.

Simy Mathew is an entrepreneur and pop-up specialist, curating Indian culinary experiences in Dubai and Belgrade