Parsi Fried Lamb Cutlets

Ingredients

• 300gms minced leg of lamb
• ½ tsp garam masala
• 50gms finely chopped white onion
• 4 garlic cloves ground to a paste
• 1” ginger ground to a paste
• 2 birds eye chillies ground to a paste (Add an extra chilli if you like it spicy)
• 2 tbsp finely chopped coriander leaves
• 2 tbsp finely chopped mint leaves
• Salt to taste
• 1 slice of bread
• Breadcrumb for coating
• 2 eggs
• Oil for shallow frying

Steps

1. Add the minced lamb to a large mixing bowl and knead it for 4-5 minutes. This evens out the mix and also slightly sticky which helps with binding the cutlets. Add the garam masala, chopped onion, garlic paste, ginger paste and chilli paste. Mix well and add the coriander and mint along with the salt. Mix well and set aside for an hour or preferably overnight.
2. Soak the slice of bread in water for 5 minutes. Squeeze out as much of the water as possible, break it into pieces and add it to the marinated kheema. Mix well making sure there are no lumps of bread, the bread works as a great binder and holds the cutlets together.
3. Heat oil for frying to come ½ of an inch up the side of the pan over a medium flame. Add the bread crumbs to a bowl. In separate bowl break the eggs and whisk lightly. Divide the cutlets into 12 portions flatten slightly.
4. Roll each cutlet in the breadcrumb mix then dip it in the egg and add to the frying pan with hot oil. Cook the kheema cutlets in batches for 3-4 minutes each side making sure they turn a light brown colour. Be careful as they can splutter slightly. Drain on kitchen paper and serve with chutney and naan.