Beef Chops (Meat-Stuffed Potato Cutlets)

Beef Chops (Meat-Stuffed Potato Cutlets)

Published: Oct. 1, 2025

Recipe Metadata

• Total Time: ~1½ hours

• Prep Time: 10 minutes

• Cook Time: 1¼ hours

• Difficulty: Moderate

Ingredients

For the Potato Dough:

• 2 pounds russet potatoes, scrubbed

• 2 tablespoons cornstarch

• 1 teaspoon fine sea salt

• 1½ tablespoons ghee or vegetable oil (reserved for filling)

For the Filling:

• ½ cup (8 tablespoons) ghee or vegetable oil (remaining for frying)

• 2 teaspoons cumin seeds

• ½ small white or yellow onion, finely chopped

• 2 teaspoons garlic paste or freshly grated garlic

• 1–2 green bird’s-eye chiles, chopped

• ½ pound lean ground beef or lamb

• 1½ tablespoons chopped cilantro

• 1 teaspoon garam masala, plus more to taste

• ½ teaspoon fine sea salt, plus more to taste

• 1 teaspoon freshly ground black pepper, plus more to taste

For Breading:

• 2 eggs, lightly beaten

• ¾ cup panko bread crumbs

For Serving:

• Chutney (homemade or store-bought), for serving

Pro Tips

• Dough Handling: Wet hands with water before shaping to prevent the sticky "bubble-gum" dough from sticking.

• Filling Prep: Cool meat filling slightly before assembling to avoid softening the potato dough.

• Freezing: Assemble cutlets up to the breadcrumb stage, freeze on a baking sheet, then transfer to a freezer bag for later frying.

• Seasoning: Double spices (garam masala, salt, pepper) if using lean meat; add 1 extra egg to the dough for structural integrity.

Step-by-Step Preparation

1. Prepare the Potato Dough

• Add scrubbed russet potatoes to a medium pot. Cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and simmer for 30 minutes until fork-tender (a fork pierces with minimal resistance).

• Drain potatoes, return to the pot, and cover with cold water to stop cooking. Let cool 5 minutes, then drain thoroughly.

• Peel cooled potatoes and transfer to a large bowl. Mash with a fork or potato masher until smooth and lump-free.

• Add cornstarch and 1 teaspoon salt. Mix until a cohesive dough forms (it should hold together when pressed; add 1–2 tablespoons water if too dry).

2. Make the Meat Filling

• In a large non-stick frying pan, heat 1½ tablespoons ghee over high heat for 30 seconds. Add cumin seeds; cook 30 seconds until fragrant.

• Stir in onion, garlic, and green chiles. Cook 5 minutes, stirring occasionally, until onions turn translucent.

• Add ground beef/lamb, breaking into small pieces with a spoon. Cook 7 minutes until browned and edges crisp.

• Stir in cilantro, garam masala, ½ teaspoon salt, and black pepper. Taste and adjust seasonings. Transfer to a bowl and let cool.

3. Assemble the Cutlets

• Wet hands with water. Portion dough into ¼-cup portions (about 4–5 ounces each). Roll into smooth balls, then flatten into 2.5-inch rounds (¾ inch thick).

• Press a well (2 inches wide) in the center of each round with thumbs. Add 2 tablespoons cooled filling, packing tightly.

• Fold dough edges over the filling, pinching to seal. Gently press to form a 2.5-inch disc. Repeat with remaining dough and filling.

4. Fry the Cutlets

• In the same pan, heat remaining ghee (≈15 tablespoons) over high heat until shimmering.

• Dip a cutlet in egg, then roll in bread crumbs to coat. Gently place 3–4 cutlets in the pan (avoid overcrowding).

• Fry 30–45 seconds per side until golden brown. Transfer to a paper-towel-lined plate to drain. Repeat with remaining cutlets in batches.

5. Serve & Store

• Serve warm with chutney. Leftover cutlets keep refrigerated for 2 days; reheat in a toaster oven (350°F, 10 minutes) or air fryer (350°F, 5–7 minutes).

Reader Feedback

• "Pack the meat filling tightly in the dough well—beginners may struggle with 2 tbsp filling in a half-cup dough. Wet hands and pray!"

• "Perfect for leftover mashed potatoes! Add an extra egg to the dough for structure; double spices for bold flavor."

• "Freeze at the breadcrumb stage—they’ll hold shape when fried later. Great for meal prep!"

Enjoy this hearty, savory dish—adapt with your favorite chutney or leftover spices!