Mutton cutlet

INGREDIENTS:

Mutton keema - 1/2kg
Potato - equal to the quantity of mutton keema
Peas - 1cup
Garlic - 7
Ginger - 1/2 to the quantity of garlic
Aniseed (sombu) - 1/2sp
Chilli powder - 2sp
Salt - to taste
Turmeric powder - 1/4sp
Coriander leaves - few


CUTLET COATING INGREDIENTS:


Maida - 3sp
Chilli powder - 1/4sp
Salt - 1/4sp
Rusk powder - 2cups


METHOD:

• Make a fine paste of ginger, garlic and aniseed.
• Keep cooker and add oil.
• Put mutton, salt, turmeric powder, grinded paste, chili powder.
• Cut the potatoes into 2 pieces and put inside and add peas.
• If its dry peas then soak in water before night and then add or if its frozen or fresh we can add it without soaking.
• Dont add water as mutton keema itself ll leave water.
• Now close cooker and boil it for 2 whistle and off.
• Open it and still if there's water allow it to get dried by keeping cooker in open, switching on the stove.
• Add the coriander leaves and 2sp of rusk powder and mix. (this is added to give the stiffness in making cutlet balls)
• Now in a small bowl mix maida, chilli powder, salt, and water.
• The mixture should not be thick, so add water accordingly.
• Keep rusk powder in a separate plate.
• Now make a medium size balls of mutton, dip in maida mix and then in rusk powder and press it completely with the two hands to the shape of cutlet so that there would be no cracks in it.
• Now Fry in oil and serve with tomato ketch up.

Note : If there's crack in the mutton balls, when frying in oil all the content in the balls will come out separately.