Queen Cutlets

Ingredients

• 1 pound Minced meat (lamb or mutton) (Originally 'Ratal Bh' (interpreted as 1-2 lbs, standardized to 1 lb for modern batch size).)
• 1 large Onion (Finely chopped. Originally 'Seer 04' (approx 1/4 seer).)
• 1 tablespoon English pickle or pickled cabbage (Finely chopped. Originally 'Vilayati achar' or strong cabbage pickle.)
• 1 teaspoon Worcestershire sauce (Originally 'Vilayati sauce'.)
• 1 tablespoon Ginger (Finely chopped. Originally '1.5 tola' (approx).)
• 1 1/2 teaspoons Salt (Adjust to taste.)
• 1/2 teaspoon Black pepper (Ground.)
• 2 whole Green chilies (Finely chopped. Adjust to heat preference.)
• 1/2 cup Fresh coriander leaves (Finely chopped. Originally '3 bunches' (likely small bunches).)
• 1 tablespoon Fresh mint leaves (Finely chopped. Originally '7 leaves' (interpreted as a small handful).)
• 2 whole Eggs (1 for binding the meat, 1 for dipping before frying.)
• 1 cup Breadcrumbs (For coating. Originally 'bread cream' (crumb).)
• 1/2 cup Rice flour (For coating.)
• 1/2 cup Ghee or oil (For shallow frying. Quantity estimated.)
• 10 pieces Rib bones (Optional. Clean 2-inch rib bones for shaping the cutlets like chops.)

Instructions

1. 1Peel and finely chop the ginger and onion. Wash and finely chop the coriander leaves, green chilies, and mint leaves. Finely chop the pickle.
2. 2In a large bowl, beat one egg lightly. Add the minced meat and mix well. Then add all the chopped ingredients (onion, ginger, chilies, herbs, pickle), Worcestershire sauce, salt, and pepper. Mix thoroughly until well combined.
3. 3Divide the meat mixture into 10 equal parts and roll them into smooth balls. On a flat plate or board, mix the breadcrumbs and rice flour together (using a 2:1 ratio). Place a meatball onto the flour mixture and press it down to flatten, ensuring both sides are well-coated with the crumb mixture. Shape them into neat, cake-like patties.
4. 4If using rib bones, insert a 2-inch piece of clean bone into the side of each cutlet (on the broad side, not the pointed end) to make them resemble lamb chops.
5. 5Heat ghee or oil in a frying pan over medium heat. Beat the remaining egg in a shallow dish. Dip each cutlet into the beaten egg to coat lightly, then place in the hot pan. Fry until golden brown and cooked through, turning once to ensure even cooking.