Kheema Cutlets(Tikkis)/Minced Lamb Patties

Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 6-8 Servings

Ingredients

500 Grams Kheema(minced mutton)
1 Medium Sized Onion, chopped
2 Tspn Red Chilli Powder
2-4 Green Chillies
1/4 Tspn Turmeric Powder
Salt to Taste
3/4 Tblspn Gingergarlic Paste
1 Egg
1 Tspn Coriander(Dhania) Powder
1 Tspn Dry Coconut Powder
1/2 Tspn Black Cumin Seeds(Shahjeera)
2 Small Cinnamon(Dalchini) Sticks
4-5 Green Cardamom(Ellachi) Pods
3-4 Cloves(Lavang)
1/4 Cup Roasted Chana Dal( Putnala Pappu)
1/4 Cup Mint(Pudina) Leaves
1/4 Cup Cilantro(Kothimir) Leaves
1 Tblspn Water
1 Tspn Oil
Oil for Deep Fry

Directions

• Wash minced meat under running water. Keep aside to drain.
• Heat 1 teaspoon oil in a sauce pan, add onion & fry until they turn translucent. 

• Now add gingergarlic paste & saute for one minute. Add chilli powder, salt, turmeric, coconut powder, coriander powder & saute for another minute. Turn off the flame & set aside to cool at room temperature. 
• In a mixie jar; add dalchini, ellachi, shahjeera, lavang, roasted chana dal(putnala pappu) & grind into a fine powder. 

• Add onion mixture, mint leaves, cilantro leaves, green chillies, 1 tablespoon water to masala powder & grind again all together into a smooth paste.

• Whisk egg in a bowl with spoon. Keep aside
• Add washed keema to masala paste & grind into a smooth texture. Apply little oil on palm so that it does not stick to your hand,  make round & flat shaped cutlets of kheema mixture (yields 22-24 balls). Keep aside.
• Heat enough oil in a pan/kadai to deep fry keema cutlets. Once oil is hot enough, dip each cutlet in whisked egg & drop it into the oil. Fry them in small batches until golden brown or crisp for 6-8 minutes on medium flame. Keep turning the cutlets with a strainer ladle while frying.
• Transfer them to a plate lined with paper towel to remove excess oil.
• Serve warm with tomato ketchup.