Mutton Russian Cutlets by Cooking with Benazir

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers are often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative, while aquafaba is a budget-friendly egg substitute.

Heat 1 tablespoon oil in a pan.

Add 2 tablespoons butter and let it melt.

Chop 1 medium onion and add it to the pan, sauté for half a minute.

Chop 1 large carrot and add it to the pan, cook for 1-2 minutes on medium heat.

Wash 500 grams boneless mutton and boil it with 1 tablespoon ginger-garlic paste, 1 teaspoon green chili paste, and salt in a pressure cooker.

After boiling, drain excess water and shred the mutton coarsely.

Add 3 chopped green chilies to the pan and sauté for another minute.

Lower the flame and add 5 tablespoons flour, stirring for 4-5 minutes.

Boil 5 medium-sized potatoes, mash them, and set aside.

Add the mashed potatoes to the mutton mixture in the pan.

Mix in 250 ml milk gradually while stirring.

Add 1/2 teaspoon salt and 1 teaspoon garam masala, mix well until it thickens and oil separates.

Let the mixture cool down, then add 1/2 cup cheese and chopped coriander.

Grease hands with oil and shape the mixture into cutlets.

Dust cutlets in flour, dip in beaten egg with a pinch of salt, and coat with breadcrumbs or leave plain if breadcrumbs are unavailable.

Cutlets are ready to fry or can be stored in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens