Mutton Pop Corn

Ingredients

• 200 grams boneless mutton, cut into ½ inch pieces
• Salt to taste
• A pinch of sugar
• ½ teaspoon crushed black peppercorns
• 1 teaspoon chopped fresh mint leaves
• 2 teaspoons lemon juice
• 2 teaspoons raw papaya paste
• ½ teaspoon paprika powder
• 2 teaspoons ginger-garlic paste
• 1 tablespoon cornflour
  Coating 1
• ½ cup refined flour (maida)
• ¼ teaspoon salt
• ¼ teaspoon paprika powder
  Coating 2
• 2 eggs
• ⅛ teaspoon salt
  Coating 3
• 1 cup panko breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon crushed black peppercorns
• ¼ teaspoon paprika powder
• ½ teaspoon dried mint leaves
• Oil for deep frying
• To serve
• Tomato ketchup, as required

Method

1. Take mutton pieces in a large bowl, add salt, sugar, crushed black peppercorns, mint leaves, lemon juice, green papaya paste, paprika powder, ginger-garlic paste, and corn flour and mix well. Keep the mutton in the refrigerator to marinate for 1 hour.
2. To make coating 1, take refined flour on a plate, add salt and paprika powder and mix well.
3. To make the coating 2, break in the eggs into a bowl, add salt and beat with a fork.
4. To make the coating 3, take panko breadcrumbs on another plate, add salt, crushed black peppercorns, paprika powder and dried mint leaves and mix well.
5. Heat sufficient oil in a kadai on medium heat.
6. Coat each mutton piece in the refined flour mixture, dip into egg mixture and roll in the panko breadcrumbs mixture. Gently slide, a few at a time, into the hot oil and deep fry on medium heat till golden brown and crisp.
7. Drain on absorbent paper.
8. Transfer the mutton pop corns into a serving bowl and serve hot with tomato ketchup.