How to make Lamb Cutlets | Ramadan Recipe | Cook with Anisa | #CookWithMe #RamadanWithMe

In a preheated pan, add cooking oil and chopped onions. Cook until onions are lightly golden and start turning pink.

Add lamb mince, ginger and garlic paste, blitzed fresh chilies, black pepper, cumin powder, coriander powder, red chili powder, and turmeric powder to the pan. Mix everything well and break up the mince. Cover and cook on low to medium heat, checking occasionally to prevent sticking.

In a separate bowl, add parboiled potatoes, chopped coriander leaves (reserve some for later), chopped fresh mint (reserve some for later), roti flour, and salt. Mash everything together until well combined.

Once the lamb mixture is cooked and has cooled down, add the reserved mint, coriander, and spring onions to the mixture. Mix well.

Take a portion of the mashed potato mixture, flatten it, and place a teaspoon of the lamb mixture in the center. Wrap the potato around the lamb to form a cutlet. Repeat until all mixtures are used.

Refrigerate the formed cutlets for a while to firm them up before frying.

To coat the cutlets, dip each in egg, then in breadcrumbs, and return to breadcrumbs to ensure they are well coated. Alternatively, dip in egg and then crushed vermicelli or semolina for a different texture.

In a frying pan, add oil for shallow frying. Heat on medium heat and fry the cutlets for about 2 minutes on each side until golden brown and crispy.

Remove the cutlets from the pan and place them on a plate. Serve with your favorite sauce.

Equipment Needed

Spice Level: