Marinate very fine mutton mince with onion-ginger-garlic juice, some finely chopped onion, Worcestershire sauce, pepper, a little coriander powder, a pinch of cinnamon powder, lemon juice, and finely chopped coriander leaves. Keep in the fridge for a while. All spices must be added with a very delicate hand.
Soak 2-3 slices of bread in milk or water. Squeeze water out, reduce to mush and mix with the mince.
Shape mince into cutlets, dip in egg batter, then bread crumbs and deep fry.