Mutton Roll Cutlet

We make a lot of cutlets. It's like the churros in Mexico and kimchi in Korea. Cutlets are a staple you'll find in all parts of Srilanka. Also, Tuticorin, the place where my husband is from is so very similar to Srilanka. The reason being a huge amount of trade that happened during the late and mid-90s. Certain dialect, food habits and ways of life are very similar in several ways. This recipe is a very sophisticated version of the cutlet. I call it sophisticated because it's a little difficult to make when compared to cutlet and tastes really good, especially if you are a potato lover. I learnt this from Natasha l, my co-sister who is from Tuticorin and now lives in New Zealand. She is an amazing Baker and makes surreal cakes. Check out her page for some sugary treats for your eyes. 

Our mother in law is a great cook. She never lets us cook most of the times. But when she does, that's very occasionally, Nat and I go bonkers and try everything that we like to eat. This is one such recipe we make together that I have really liked and started making often at home. 

Spicy minced meat, buried in buttery mashed potatoes and crumb fried.

*Note: I use tomato paste to avoid lumps of tomato in the stuffing and to make the mince extra tangy.

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Ingredients

Boiled and peeled potatoes - 4

Bread crumbs - enough to roll 

Egg - 2

Minced meat - 400 gms

Onions - 1 large

Tomato - 1 large 

Chilli powder - 1 tsp

Coriander powder - 1 tsp 

Garam masala - 1 tsp

Ginger garlic paste - 1 tsp 

Salt to taste 

Pepper - 1/2 tsp 

Curry leaves - 1 sprig 

Coriander leaves - 1 sprig 

Oil - for deep frying 

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Method,

1. Pressure cook whole potatoes until cooked (my cooker takes 4 whistles)

2. Let it cool. Peel them and mash well with salt and pepper. Pepper is only optional. I like it just plain. 

3. For the mincemeat, I always use a blender to grind mutton to a coarse paste. Then fry it in a pan with 2 tbsps of oil for 5 to 8 mins. It now forms big lumps and browns well in the outside. Remove from heat and grind it once in the blender again to make a coarse mince. Do not blend for over  2 secs. 

4. To a pan add 3 tbsps of oil. When heated, add finely chopped onions and cook until translucent. Then add the paste and cook for a minute. Add tomato paste and fry well. Add all the powders and salt. Stir in the mincemeat and finish off with finely chopped curry leaves and coriander leaves. 

5. Let it cool. Take a ball of mashed potato and spread on the palm. Scoop in one tbsp of mincemeat and fold well sealing all ends to form oval-shaped rolls. 

6. Dip in egg wash (beat the eggs with a little salt. You can replace this with cornflour mixed in water or maids mixed in water) and roll in bread crumbs. Line them on a newspaper or plate. 

7. Heat oil in a frying pan and deep fry on medium heat. 

8. Serve with ketchup or Mayo ad desired.