|Stale bread slices||3|
|Coriander powder||1 Teaspoon|
|Pepper powder||1⁄4 Teaspoon|
|Mutton||250 Gram, finley minced|
Soak the bread for ten or fifteen minutes and squeeze out the water.
Mix all the ingredients well and pound with a heavy knife.
Flatten the mixture and leave it to dry, preferably in a refrigerator.
After half an hour, add salt and mix well.
Divide the mince into ten sections and shape into cutlets.
Fry the cutlets on a moderate fire.
Drain and serve on a flat dish.
Sprinkle with lemon juice, if desired, and garnish with thin rounds of raw onions and whole green chillies.
Parathis or kulchas form a delicious accompaniment.