Kheeme ke Cutlets

Recipe for Kheeme Ke Cutlets

What is unique about Kheeme Ke Cutlets?

A lovely starter with minced lamb and potatos, an improvement from the traditional cutlet. A must try home recipe. 

Ingredients for Kheeme Ke Cutlets

Minced meat – 200 gms
Shahi zeera – 1 teaspoon
Turmeric- 1/2 teaspoon
Ginger garlic paste- 1 tablespoon
Salt to taste
Chilli powder – 1 teaspoon
Lime juice – 1 teaspoon
Coriander 1/2 cup , finely chopped

Potatoes – 4 medium , boiled and peeled
Vinegar- 1 teaspoon
Black Pepper powder – 1 teaspoon
Salt to taste
Bread crumbs – 1 cup
Oil – to fry the cutlets

Method to make Kheeme Ke Cutlets

Mash the boiled and peeled potatoes using your hand or with the help of a potatoe masher

Once the potato are uniformly mashed add the salt , black pepper powder, vinegar and coriander and mix well

If the mash turns a bit runny add in some corn flour to level the consistency .Once the potato batter is ready keep it aside

In a medium kadai or pan heat the oil and add the washed minced lamb meat

While the mince starts to cook add in the turmeric, salt ,ginger garlic paste and chilli powder and give the ingredients a good mix

Add in the chopped chillies and coriander and leave the mince to simmer over low heat , covering the vessel with a lid


After leaving the mince for 15-20 minutes , take off the lid and continue cook until all the water has evaporated

Once the mince turns dry switch off the flame and drizzle in the lime juice .Leave this mixture aside or a few minutes to cool

To make the cutlets pinch a small amount of the potato mash prepared earlier , and greasing one palm of your hand flatten the mash out using four fingers of the other hand


Now taking a medium sized teaspoon fill in a small amount of th lamb mince mix on the centre of the potato mash and close in the corners to form oval shaped cutlets 


Now coat the cutlets so formed with breadcrumbs or corn flour by gently rolling them out in a plate spreaded out with breadcrumbs or cornflower 


Heat oil in a medium sized kadhai and fry the cultlets each one at at time on high flame 


Serve these mouth watering cutlets hot with chilli or plain plain tomato sauce

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