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Mutton cutlets breaded with mint cilantro chutney and maggi hot and sweet chutney

Indian Mutton Keema Aloo Cutlets in Oven

  • Author: Shri Repp
  • Total Time: 30 minutes
  • Yield: 16 1x
  • Diet: Halal


These oven baked mutton keema aloo cutlets have warm Indian spices, potatoes, and minced meat or keema for a delicious snack or appetizer that is so easy to make.


  • 1lb ground mutton or lamb or pork
  • 1 1/2 tablespoons freshly grated ginger
  • 4 cloves minced garlic
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder of your choice (Optional) 
  • 2 teaspoons kosher salt, plus more to taste
  • 1 tablespoon - cilantro or mint, finely chopped
  • 1 cup potatoes, boiled and mashed
  • 1 egg
  • 1.5 cups bread crumbs
  • Vegetable oil spray


  1. In a medium bowl mix ground mutton, ginger, garlic, cumin powder, coriander powder, chili powder, and salt until evenly combined.
  2. In a medium pan on medium heat saute the meat for 5-7 minutes until the mutton is cooked through making sure to frequently break down the mutton into small minced pieces.
  3. Drain the excess fat from the mutton. Set aside the mutton in a clean bowl until cool enough to handle.
  4. Add mashed potatoes and cilantro to the spiced mutton and mix until the potatoes and meat are herbs are combined. Mutton and potato filling with mint leaves
  5. Take about 2 Tbs of the potato mutton mixture (50g). You can simply roll it into a ball or flatten it into a round nugget. Repeat with the rest of the mixture.Mutton and potato cutlets formed into nugget shapes
  6. In a small bowl, crack and egg and beat it. This will be your wet ingredients. In a wide plate or shallow bowl, add the bread crumbs. Designate one hand as your "wet hand" and one hand as your "dry hand". First dip the cutlet with your wet hand into the egg mixture and then transfer it to the plate with bread crumbs. Use your "dry hand" to sprinkle and coat the cutlet with bread crumbs. Make sure to lightly press the bread crumbs into the cutlet to ensure it adheres to the cutlet. Repeat with remaining cutlets.
  7.  Once the cutlets are breaded take an extra step to Compress the nuggets tightly once again with both hands ensure their shape. At this stage the cutlets can be wrapped and stored in the freezer if you want to eat at a later time. Otherwise proceed to bake cutlets.
  8. Preheat the oven to 375F. 
  9. Spray a layer of vegetable oil over the nuggets and place them in an air fryer for 8-10 minutes or in the oven 10-15 minutes until the nuggets are golden. You may need an additional 3-5 minutes more baking time if your nuggets were previously frozen.Close up of breaded and baked mutton cutlets being picked up
  10. Enjoy with a side of cilantro-mint chutney or maggi hot and sweet ketchup.


  • You can store the cutlets in the freezer once breaded and bake as needed for a snack. They will last up to 6+ months in the freezer if tightly wrapped. 
  • Cilantro-mint chutney is a great dipping sauce to pair with this dish.
  • You can alternatively use ground lamb, pork, beef, or chicken for this recipe instead of mutton.
  • Prep Time: 15
  • Cook Time: 15
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Indian

Keywords: Indian Mutton Keema Aloo Cutlets in Oven