Parsi food is known for being very meat-oriented, and for a good reason, there are so many options to choose from! These Mutton Lacy Cutlets are a classic and are perfect to make alongside Dhansaak or even just plain Dal Chawal.
Being adventurous with food choices sort of comes with the territory of being a food writer. But when it comes to the end of a long week or if I’m looking for a true comfort meal, all roads lead to Parsi food. And for me, food doesn’t get more comforting than a big helping of mori dal, rice and some Mutton Cutlets on the side.
Mutton Cutlets on their own aren’t a Parsi-specific dish, most cultures have their own meat kebabs to enjoy, but what sets Parsi cutlets apart has got to be the ‘Lace’. Thankfully this doesn’t mean gussying up your meal in frilly dresses, it refers to a technique of creating an eggy lattice over your cutlet that crisps to perfection when fried. In addition to the little crunchy nuggets which are always the best part of any dish, it also provides an opportunity to use extra eggs. An irresistible offer to any Parsi.
Chinese and Thai cuisine also sometimes employ a similar technique making a thin egg wash that’s sprinkled into hot oil to produce the ‘lacy’ effect. Even European rissoles are sometimes made with something similar but the rich Indian spices and fresh onions in Parsi-style mutton cutlets give them the edge in the world food rankings (At least in my opinion)