Mutton Cutlet

Name: Mutton Cutlet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Mutton mince: 500g; Onion: 100g, very finely minced; Ginger paste: 1 tsp; Garlic paste: 1 tsp; Green chilli: 2, minced; Garam masala: 1 tsp; Coriander powder: ½ tsp; Cumin powder: ½ tsp; Fresh coriander: 2 tbsp, chopped; Egg: 2 (1 for binding, 1 for coating); Breadcrumbs: 100g; Flour: 50g; Salt: 1¼ tsp; Oil: for shallow frying; Refrigerate the mince mix — cold mince holds shape better during frying; Don't flatten too thin — cutlets must stay moist inside; Press breadcrumbs firmly into patties so they don't fall off; Mix 1 tbsp chopped mint into the mince for a variation

🍗 Non-veg📊 Easy

Minced mutton patties seasoned with Bengali spices, crumb-coated and shallow-fried — a Kolkata colonial-era dinner that still appears on every old restaurant menu.

⏱️20 minPrep

🔥20 minCook

🕒40 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Cutlet

Mix mince with onion, ginger-garlic, chillies, all spices, coriander, 1 beaten egg, salt.
Refrigerate 30 min.
Form into 8 oval patties (60g each); flatten slightly.
Dredge in flour → dip in beaten egg → coat in breadcrumbs.
Shallow-fry in 1cm oil, 3–4 min per side until deep golden-brown and cooked through.
With kasundi, sliced onion and rice or bread.

📖 Cultural notes

|---|---|---|---|---| | 420 kcal | 32g | 24g | 22g | 2g | Mutton Cutlet is quintessentially Kolkata — it appears at the city's legendary "cabin restaurants" (small, intimate eateries with wooden partitioned booths) like Mitra Café and Putiram, where it has been served since the 1930s. The dish was Bengal's domestication of British meat patties using local spices. Eating a mutton cutlet with kasundi at a cabin restaurant is a Kolkata cultural rite. ---

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