Mangsho Cutlet (Bengali style lamb cutlets) recipe
ingredients
500 g (1.1 lb) Lamb, minced
2 Bread slices
1/4 tsp Garam masala
1 Onion, finely chopped
4 Green chillies finely chopped
1 tsp Mint (pudina) leaves
Salt to taste
8 Eggs, whisked
1/2 cup (60 g) 2 oz Breadcrumbs
1 tsp (2 g) Coriander (dhaniya) seeds
1 1/4 cups (250 g) 9 oz Ghee
2 Bread slices
1/4 tsp Garam masala
1 Onion, finely chopped
4 Green chillies finely chopped
1 tsp Mint (pudina) leaves
Salt to taste
8 Eggs, whisked
1/2 cup (60 g) 2 oz Breadcrumbs
1 tsp (2 g) Coriander (dhaniya) seeds
1 1/4 cups (250 g) 9 oz Ghee
method
1. Dip the bread slices in water, soaking them well. Remove and squeeze put all the water.
2. Mix together the. lamb mince, bread slices, garam masala, onion, green chillies, mint leaves, and salt. Keep aside for 1 hour.
3. Divide the mixture into 10 portions; shape each portion into flat cutlets. Keep them aside on a tray.
4. Add salt to the eggs and stir.
5. Heat the ghee in a wok (kadhai); dip the cutlets in the egg mixture, then roll in the breadcrumbs and fry until golden brown. Drain the excess oil and serve.
2. Mix together the. lamb mince, bread slices, garam masala, onion, green chillies, mint leaves, and salt. Keep aside for 1 hour.
3. Divide the mixture into 10 portions; shape each portion into flat cutlets. Keep them aside on a tray.
4. Add salt to the eggs and stir.
5. Heat the ghee in a wok (kadhai); dip the cutlets in the egg mixture, then roll in the breadcrumbs and fry until golden brown. Drain the excess oil and serve.
serving amount
serves: 4
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