Lamb Cutlets – Kerala style


In Kerala these cutlets are ideally made with minced beef. Since most of my Christmas party guests were non beef eaters, I substituted beef with lamb. It turned out pretty authentic in taste and, a hard core mallu friend of mine couldn’t tell the difference. So my take – you could use any sort of red meat in this recipe and it wont be easy to tell. What does make a difference however, is what you serve them with. To bring out the actual  flavor or these savories you have to, I cannot stress this more, serve these with the Malayalee Charlasthin slices of onions and finely diced green chilies soaked in white vinegar with a dash of salt.



1 lb very lean ground/minced beef or lamb
3 medium sized Yukon white potatoes, cooked pealed and mashed
1 very large  or 2 medium sized onions finely chopped
5- 6 green chilies, finely diced
1/2 tsp turmeric powder
2 tbsp grated ginger
2 tbsp diced garlic
2 tsp Black pepper powder
1/2 tsp kerala garam masala
refined vegetable oil
1 beaten egg
1 cup bread crumbs
2 tsp whole coriander seeds, dry roasted and crushed
Salt to taste


  • Sauté the chopped onions in a tsp of oil  in a shallow pan  until golden brown
  • Crush the grated ginger and garlic and add them to the pan along with the green chilies and continue to sauté until oil separates
  • Add in the ground meat, turmeric powder, garam masala, pepper powder and  crushed coriander seeds and let it cook on high flame for 10 – 15 mins, mix occasionally with a spatula to prevent clumping to the bottom of the pan.
  • Add salt to taste
  • When the meat is well cooked take it off the flame and mix in the mashed potatoes
  • Roll the mixture it into lemon sized balls and shape them into round or oval patties
  • Dip each patty one at a time into the beaten egg and coat with bread crumbs
  • Refrigerate them for an hour or 2 or overnight. (This step prevents the patties from breaking apart while frying)
  • Heat oil on high flame and shallow fry them until brown on both the sides

    Serve with sliced onions and minced green chilies soaked in vinegar  with a dash of salt.

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    7 Responses to “Lamb Cutlets – Kerala style”

    1. sophia says:

      The easiest way to make bread crumbs, is to microwave few slices of bread for about 20 seconds, let it cool for a few minutes which will make them hard. Crush them in a mixer to get your bread crumbs.


    2. julie says:


      will try to post one for the veggies soon. for now, just replace the meat with mixed veggies of your choice (peas, carrots, spinach and the like blend well in this).

    3. foody says:

      any chance you can post a similar one for veggie cutlets?!

    4. Shiva says:

      Where can i find “Kerala Garam Masala” ?

      • julie says:


        kerala garam masala is a combination of intense spices like cardamom, cloves, cinnamon, nutmeg etc with a main base of fennel. unfortunately i don’t know of any readymade brand that tastes as authentic as it should. you could however try the ‘Eastern’ brand if you are not up to making it yourself. but, i must say, there is nothing like fresh spices and this is really very simple to make. i’ll be posting the recipe for it in a day or two. i’ve just emailed my mother to review and approve the proportions 😉


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