Parsi-Style Mutton Lacy Cutlets
Being adventurous with food choices sort of comes with the territory of being a food writer. But when it comes to the end of a long week or if I’m looking for a true comfort meal, all roads lead to Parsi food. And for me, food doesn’t get more comforting than a big helping of mori dal, rice and some Mutton Cutlets on the side.
Mutton Cutlets on their own aren’t a Parsi-specific dish, most cultures have their own meat kebabs to enjoy, but what sets Parsi cutlets apart has got to be the ‘Lace’. Thankfully this doesn’t mean gussying up your meal in frilly dresses, it refers to a technique of creating an eggy lattice over your cutlet that crisps to perfection when fried. In addition to the little crunchy nuggets which are always the best part of any dish, it also provides an opportunity to use extra eggs. An irresistible offer to any Parsi.
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Chinese and Thai cuisine also sometimes employ a similar technique making a thin egg wash that’s sprinkled into hot oil to produce the ‘lacy’ effect. Even European rissoles are sometimes made with something similar but the rich Indian spices and fresh onions in Parsi-style mutton cutlets give them the edge in the world food rankings (At least in my opinion)
- 500 gm mutton mince
- 250 gm potatoes
- 2 red onions
- 2-3 Green chillies
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric
- 1 tsp good quality garam masala
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp coriander seeds
- 1 cup of plain breadcrumbs
- 3 eggs (more if required)
- 2 tbsp water
- 1 tsp salt
- 1 tsp black pepper
- In a pan, saute the chopped chillies and onions until soft.
- Add in the garlic ginger paste and turmeric powder and stir together till well-combined. Transfer this mixture to a bowl.
- In another pan dry roast the coriander seeds and cumin seeds and grind them into a powder and add them along with the garam masala and chilli powder to the onion mix.
- Mash the potatoes into this mixture.
- In another pan, add some oil and fry off your mutton mince, seasoning to taste.
- Let it cool slightly and then mix it in with the potato mash until soft and well blended.
- Shape the mixture into oval cutlets about ¼ inch thick.
- Roll each cutlet in breadcrumbs and refrigerate for 30 minutes.
- When you’re ready to fry, beat the eggs until they’re very frothy and then add a couple of spoons of water before beating them again.
- Heat a few inches of oil for deep frying the cutlets.
- Dip each cutlet in the eg mixture before dropping it in the hot oil.
- Whisk the eggs between cutlets to ensure it stays aerated.
- Drain them on some paper towels and serve hot as snacks or as a side dish.