Ingredients
1. 1 kg Mutton keema
2. 300 gm Mustard oil
3. 5 Bread slices
4. 4 tsp Arrowroot
5. 2 eggs
6. 100 gm Biscuit powder
7. 2 tsp Ginger paste
8. 2 Large onions
9. 10 cloves Garlic
10. 5 Green chilly
11. 2 bundles Coriander leaf
12. Salt to taste
Method:
1. Mix arrowroot with water to get a thin batter. Keep aside.
2. Finely slice the onions, green chilli, garlic and coriander. Add ginger paste.
3. Mix all of these with the keema, and leave it for about 10 minutes.
4. Knead this mixture hard along with moistened slices of bread. Lightly dip this mixture in arrowroot batter and make 20-25 lumps.
5. Roll out these lumps in flattened oval shapes to prepare the cutlets. Break the duck eggs, add salt, and whip into batter.
6. Soak the cutlets in egg batter and roll them in biscuit powder for an even coat. Deep fry in mustard oil till crispy. Serve hot with tea.