ANGLO-INDIAN LAMB / MUTTON CUTLETS
½ kg fine lamb or mutton mince
1 teaspoon chopped ginger and garlic
1 medium sized onion chopped finely
2 green chilies chopped finely
1 teaspoon pepper powder
Salt to taste
A few mint leaves chopped or ½ teaspoon mint powder
3 tablespoons oil
1 egg beaten
2 tablespoons breadcrumbs
3 large potatoes
Boil the potatoes, remove the skin and mash well. Keep aside.
In a pan add the mince, ginger, garlic, onions, mint, green chilies, pepper powder and salt with a little oil and cook till the mince is dry.
Remove from heat and cool for some time. Mix it well with the potatoes.
Form into oval or round shaped cutlets, flatten and dip in the beaten egg then roll in the breadcrumbs.
Heat the oil in a flat pan and shallow fry the cutlets on low heat till golden brown on both sides.