
You will need:
.1lb/half a kilogram of minced lamb.
.One white onion minced or grated.
.Five or six potatoes, par boiled whole with skins on. Then peel when cold and minced.
.One beaten egg to bind
.A couple of desert spoons or gram/chick pea flour. But if you can't find this any other type will do.
.A teaspoonful of turmeric.
.Two or three garlic cloves peeled and crushed.
.Sea salt and freshly ground black pepper.
.A mildly flavoured oil like groundnut, rapeseed, sunflower or plain vegetable oil
Pour plenty of oil into a deep frying pan and heat up. Meanwhile forming the mixture into oval cutlets. Try not to make them too thick as they will puff up a little when cooked and you want to be sure the meat is cooked properly in the middle of the cutlet. You may need to have a tap running to keep wetting your hands whilst forming them but make sure no water splashes into the hot fat.
Before cooking them all I always make a tiny little sample one to cook and taste the seasoning. Then either adjust or go ahead making the rest. Drop into the hot fat as you make them, making sure that you drop them away not towards yourself to avoid splashing.
The secret of good cottlets are:
1. Hot fat, but not too hot as it will burn.
2. let the cottlet cook on one side before turning over or it will fall to pieces. Don't mess about with them too much.
3. Have a plate ready covered with plenty of kitchen paper to put the cutlets on as you remove them from the pan. Leave them to drain a little to remove any excess oil so they don't become too oily.
'A' likes these served with a traditional salad made from finely diced cucumber, onion and tomatoes dressed with olive oil, fresh lime juice and salt and pepper.
Also traditional Persian rice, which if you've never had you must try it's delicious. The rice is cooked and then baked to make a nice light separate rice and a crunchy bottom bit. I'll explain how to make it another time. A spoonful of butter (or I use a soya substitute) is put in the middle of your rice...which melts and is yummy especially topped with sumac which is a spice that tastes all lemony and salty, and the obligatory sabzi hordam, fresh green herbs......yum....
No comments:
Post a Comment