Parsi Mutton Cutlet Recipe


One of my favourite things to eat growing up were Parsi style mutton cutlets. It’s actually a toss-up between mutton kebabs (I’ve got a recipe on the channel and website as well) and mutton cutlets but it always had to be mutton and not chicken. Somehow the flavour and texture just hit the spot. Nostalgia plays such a big role when it comes to food choices that I find even as an adult if there are cutlets on the menu, I’ll gravitate towards that first.

For the longest time if I was craving Parsi Mutton Cutlets I would order them from a caterer or one of the few standalone Parsi snack shops. Of late I’ve been on this kick where I re create everything at home so I can control all the ingredients and the quantities so I tried my hand at making these Parsi mutton cutlets and the rest is history. It’s been a huge hit at home and while we do try and avoid fried stuff, when we feel indulgent this is the recipe that most requested.



500 grams Mutton Mince

4 sliced of white bread

2 Eggs

1 teaspoon salt

2 teaspoon Cumin Powder

2 teaspoon Coriander Powder

1 teaspoon Red Chilli Powder

1 teaspoon Turmeric Powder

2 teaspoon garam masala or Parsi dhansak masala powder

Handful of chopped coriander

200 grams of Semolina or Rava

Oil to deep fry


In a bowl add the minced mutton along with all the spice powders. Soak the 3 slices of bread preferably with the ends cut off in a bowl of water till they’re soft. Squeeze out all the water and add the crumbled bread slices to the mutton mince. Add the chopped coriander and mix it all together by hand till it all combines.

In a bowl add the 2 eggs and beat them well and set aside. In another bowl add the semolina or rava and then prepare your station to make the cutlets. Take a small handful of the meat mixture and roll it into a ball and then flatten it out into a rectangle shaped cutlet. It doesn’t have to be perfect but try to flatten them out as much as possible so it cooks well. Once you have the desired shape, coat them in the semolina making sure all sides are covered well and place it on a plate while you make the rest of the cutlets.

Once all the cutlets are made, heat oil in a pan and once its hot, dip the cutlet in to the egg mixture till it covers and coats well and then place it in the pan with hot oil and cook on either side for 4 or 5 minutes.

Flip over from time to time to make sure they cook completely and turn a lovely lacy brown colour. Once cooked, repeat the same for the other cutlets and serve hot and enjoy.

How To Serve Mutton Cutlets

You can serve the mutton cutlets just as they are and eat them plain or they can be served with ketchup, green chutney or even hot sauce of your choice. I like to serve my Parsi mutton cutlets with a serving of dal and rice or even curry rice as an accompaniment along with my main meal.

How To Store Mutton Cutlets

These Parsi Mutton Cutlets can easily be stored in the fridge for upto 7 days. You can just re heat them before serving they don’t spoil easily.

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