Some housewives dislike lamb for its specific smell. However, when cooked properly, this meat turns out to be simply fantastic, making it a serious competitor to beef and leaving pork far behind. In particular, lamb cutlets will be good.
Arabic lamb cutlets
Ingredients:
- Minced lamb - 500 g
- Bulb onions - 3 pcs.
- Garlic - 4-5 cloves
- Chicken egg - 2 pcs.
- Vegetable oil - 70 ml
- Wheat flour - 5 tbsp. l.
- Ground black pepper
- Ground chilli
- Salt
- Zira - 1 tbsp. l.
- Parsley (cilantro, celery - to your taste) - a small bunch
Preparation:
- Rinse and dry the herbs, peel the garlic, wash the onion and cut each onion in half or into quarters.
- Load greens, garlic, onions into the blender bowl, beat in 1 egg, add cumin, salt, pepper and chili, punch everything until smooth.
- Add minced meat, add a little more salt and pepper, beat in the second egg, mix everything again with a blender.
- Sculpt small cutlets. Better to do this with wet hands. Dip the cutlets in flour.
- Heat vegetable oil in a frying pan, put cutlets and fry with the lid open over medium heat for about 25 minutes.
Lamb cutlets in the oven
Ingredients for 6 servings:
- Boneless lamb - 600 g
- White bread - 150 g
- Bulb onions - 1 pc.
- Egg - 1 pc.
- Garlic - 3 cloves
- Flour - 4 tbsp. l.
- Cheese - 100 g
- Vegetable oil - 2 tbsp. l.
- Salt to taste
- Ground black pepper - to taste
Preparation:
Cut the lamb into small pieces. Soak the bread in milk. Wash the onion and cut into quarters. Grate the cheese. Pass through a meat grinder or punch with a blender meat, bread, onion and garlic. Add the egg, salt, pepper and grated cheese to the resulting minced meat. Knead everything thoroughly. Form patties with wet hands and roll in flour. Preheat the oven to 180 degrees, grease a baking sheet with vegetable oil. Put the cutlets on a baking sheet, bake for about 20 minutes. Turn the cutlets, add a little water (about a third of a glass) and bake for another 10-15 minutes.
Lamb cutlets with herbs
Ingredients:
- Lamb pulp - 600 g
- Onions - 1 large onion
- Garlic - 2 cloves
- Parsley - a bunch
- Vegetable oil
- Salt to taste
- Ground black pepper - to taste
- Cayenne pepper - 1/2 tsp
- Ground zira - 1 tsp
- Ground coriander - 1/2 tsp
- Water - 100 ml
Preparation:
- Finely chop the parsley. Cut the onion into several parts.
- Pass the lamb pulp, onion and garlic through a meat grinder.
- Add chopped herbs, salt, pepper and spices. Mix everything thoroughly, gradually pouring in cold water. Beat off the resulting minced meat.
- Wet your hands with cold water and form patties about 2 cm thick.
- Heat vegetable oil in a frying pan and fry patties on both sides until golden brown - about 2 minutes on each side.
- Preheat the oven to 180 degrees, grease a baking sheet with vegetable oil, put the cutlets and bake for 15-20 minutes.
- Serve with rice, baked or fresh vegetables. Be sure to supplement the side dish with fresh herbs (dill, parsley, celery, cilantro - to taste).
Lamb cutlets stuffed with butter, herbs and garlic
Ingredients:
- Boneless lamb - 500 g
- White bread - 250 g
- Chicken egg - 1 pc.
- Milk - 200 ml
- Garlic - 6 cloves
- Bulb onions - 2 pcs.
- Dill, parsley, cilantro - to taste
- Vegetable oil
- Butter - 100 g
- Salt to taste
- Ground black pepper - to taste
- Ground coriander - 1 tsp
Preparation:
- All the greens that you have chosen for this dish, rinse, dry and finely chop.
- Peel and finely chop the garlic cloves.
- Grind 80 g of butter with about half of finely chopped greens, add a little more than half of chopped garlic, mix thoroughly into a homogeneous mass. Put in the freezer.
- Wash the lamb, dry it, remove fat and lard, cut into small pieces. Put on a wooden board and finely chop with a meat knife until minced. Place in a separate bowl.
- Soak the bread crumb (remove the crust) in milk for 20 minutes. Then squeeze the bread slightly.
- Wash onions, peel, chop finely. Heat a small piece of butter in a frying pan, put onion, fry, stirring constantly with a wooden spatula, for 3 minutes. Add remaining herbs and garlic. Fry for another 3 minutes, stirring constantly.
- In a bowl of meat, add bread soaked in milk, fried herbs and onions, salt, spices, beat in eggs. Mix everything thoroughly.
- Form round cutlets from the resulting minced meat. In the center of each, make a depression, put a teaspoon of frozen butter with herbs in it. Squeeze the cutlet so that the oil is completely inside.
- Heat vegetable oil in a large skillet. Put cutlets, fry for 4-5 minutes on each side over medium heat. Reduce heat, cover skillet and simmer for another 4 minutes.
- Serve with grilled vegetables and fresh herbs. Boiled rice, French fries, or just coarsely chopped fresh vegetables are also suitable as a side dish.
Lula kebab: oriental classic
The main feature of these famous oriental lamb cutlets is that they can only be cooked on skewers over very hot coals. They just stick to the wire rack, baking sheet, and even more so to the frying pan. However, kebabs are no longer pieces of fresh meat that stick well on skewers. Chopped meat has an unpleasant property to slide off them, causing a lot of inconvenience to the cook. Traditionally, Turkish and Arab chefs chop meat for lul with special knives, but we can do with a good meat grinder - the main thing is that it does not crush the meat, but chops it. Another secret is to correctly beat off the finished minced meat - until the cracks stop appearing on its surface. Finally, moisten your hands with warm water from time to time while forming the cutlets.
Ingredients:
- Lamb pulp (the back is better) - 500 g
- Bulb onions - 2 pcs. (large)
- Garlic - 4 cloves
- Pork lard - 50 g
- Parsley - a bunch
- Half one lemon
- Vegetable oil
- Salt to taste
- Ground black pepper - to taste
- Cayenne pepper - 1/2 tsp
- Ground coriander - 1/2 tsp
- Zira - 1/2 tsp.
- Wine vinegar - 1 tsp
Preparation:
- Rinse the meat and remove films and fat. Together with fat tail fat, pass through a meat grinder or finely chop with a special meat knife.
- Peel the onions and cut into quarters. Place together with parsley and garlic in a blender and beat until smooth.
- Squeeze the juice from half a lemon.
- In a separate container, mix the meat with lard, onion mass, salt, pepper and all other spices, add lemon juice, mix everything thoroughly into the minced meat.
- Cover the container with minced meat and refrigerate for 1 hour.
- Remove the minced meat from the refrigerator and beat the minced meat on a wooden board so that no cracks appear on its surface.
- Heat up the grill strongly.
- Now attention! Lula kebabs are formed immediately on skewers or skewers. Take a handful of minced meat, knead it into a small thick cake. Place a skewer or skewer along the cake, collect the edges into a thick "sausage". Press firmly onto a skewer, making sure that there are no cracks on the meat. Place on a hot grill, cook for 5 minutes. Turn the skewers (skewers) over, cook for another 4 minutes.
- Serve immediately with fresh vegetables and herbs.
