Mangsho Cutlet

Mangsho Cutlet

This recipe of bengali mango cutlet is made with minced lamb is developed by Chef Anuroopa for Jaipur Modern Kitchen, Rajasthan. It's cooked using the special raw mango mustard chutney-cum-cooking paste co-created under Legacy Kitchen Series.


  • Bread crumbs with 2 bread slices, oven roasted and made into crumb
  • 500 gms of Lamb keema (well minced lamb meat)
  • ½ tsp Garam masala
  • ½ tsp black cardamom powder (badi elaichi)
  • ½ tsp Coriander powder
  • ½ tsp cumin powder
  • ½ tsp Fennel powder
  • 1 Medium onion, finely chopped 
  • 2 Green chillies, finely chopped
  • 1 tsp Coriander leaves
  • Salt, to taste 
  • 6-7 Eggs, whisked
  • 300 gms Ghee
  • 100 gms Pototoes, boiled and mashed
  • Take a big bowl and combine the minced lamb, mashed potatoes, onions, spices, green chilli, coriander powder, and season with salt 
  • Set aside for 40-45 mins 
  • Divide into 10 equal sized balls and flatten it into a shape of a cutlet or cylinders 
  • In a separate bowl, whisk eggs with salt to taste
  • Set aside bread crumbs in a tray 
  • Take the cutlet, dip into the eggs and roll it in the bread crumbs. Repeat this process thrice for each piece 
  • Refrigerate for 30 mins  
  • Heat ghee on an iron skillet over medium heat, and fry the cutlets until golden brown
  • Serve hot with aam kasundi 

Photograph by Anoma Pabuwal

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