Minced lamb cutlets

Tender and juicy cutlets for lamb lovers. Cutlets made of first-class lamb meat, cooked according to these rules, always delight my family with their taste. I choose mutton not very fat, so for the juiciness of the cutlets it is necessary to observe some tricks.

UnicornSteak

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Lamb (Minced Meat.)

300

Onion

Salt

to taste

Vegetable oil

Eggs

Potatoes (Raw.)

Zira

Herb mixture

to taste

Nutmeg

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 48 % 15 g

Carbohydrates 10 % 3 g

192 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make minced lamb cutlets? Add spices and spices to the minced lamb: cumin, dried herbs, and nutmeg. Add salt to the minced meat. You can add ground hot pepper. Mutton loves spices, so do not feel sorry for them. And it is better if the cumin is freshly ground, like nutmeg.
Step 2:
Grate the potatoes on a fine grater. Add a whole egg to the minced meat, having previously washed it.
Step 3:
Peel and finely chop the onion. In my opinion, cutlets without onions are minced meat to the wind. :) And it is in lamb cutlets that there should be a lot of onions. Then they turn out juicy.
Step 4:
Mix the minced meat thoroughly.
Step 5:
Form small neat cutlets from minced meat. I usually trim the sides of the cutlets with a tablespoon. There is no need for the cutlets to be large. Then you don't have to bring them to readiness in the oven.
Step 6:
Heat the frying pan over high heat. Pour in the sunflower oil and warm it up well. Reduce the heat to medium. Put the cutlets in the pan. Fry for about four minutes until golden brown.
Step 7:
Then the cutlets need to be turned over to the other side and fried for about four more minutes so that an appetizing crust also appears on this side. That's all! Juicy lamb cutlets are ready.

You can find ready-made lamb minced meat in the markets, but I always vote for homemade. After all, only in this case it is known what kind of meat is used.
Sometimes, it's easy to achieve juiciness in lamb cutlets, since the meat itself is quite fatty. But I always choose the most lean meat, and even prefer to remove all visible fat. This also applies to mutton.
Despite this, the cutlets still turned out juicy, due to the addition of a large amount of onions.
Minced lamb cutlets according to this recipe are very spicy, with a bright taste of cumin and a subtle hint of nutmeg. It is he who gives the cutlets a certain nobility.
In general, the cutlets were a success. Bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).