How to make Lamb Cutlets -
Mint leaves add a wonderful flavour and freshness to these delicious mutton mince cutlets.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb mince (कीमा), White bread slices (सफेद ब्रेड)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Lamb Cutlets checkout Lebanese Kibbeh, Lamb Mint Kabab, Steamed Lamb Buns, Lamb Burger with Caramelized Onion . You can also find more Snacks and Starters recipes like Bacon Tarts Greek Sandwich Masala Dosa Chatpata Karela
Lamb Cutlets Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lamb Cutlets Recipe
Lamb mince 500 grams
White bread slices 2
Onion finely chopped 1 medium
Fresh mint leaves ½ cup
Green chillies finely chopped 2
Garam masala powder 1 teaspoon
Salt to taste
Oil to deep fry
Eggs 4-5
Bread crumbs ½ cup
Tomato ketchup to serve
Method
Step 1
Soak bread slices in ½ cup water and squeeze out extra water.
Step 2
Blend together mutton mince, drained bread slices, onions, mint leaves, chillies, garam masala powder, salt in a food processor till smooth. Transfer this mixture into a bowl.
Step 3
Heat sufficient oil in a kadai.
Step 4
Break eggs in another bowl, add salt and whisk well.
Step 5
Spread breadcrumbs on a plate.
Step 6
Dampen palms with water, take a portion of mince mixture and shape into cutlet. Similarly prepare the rest. Dip the prepared cutlets in egg mixture, coat them in breadcrumbs and deep-fry in hot oil till golden and crisp on both the sides. Drain on absorbent paper.
Step 7
Serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
