Natural lamb cutlets with carrot puree and cucumber salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 48 G., saturated fats 13 G., proteins 32 G., carbohydrates 16 G., fiber 4 G., cholesterol 119 mg, sodium 692 mg, sugar 7 G.
Calories 620, total fat 48 G., saturated fats 13 G., proteins 32 G., carbohydrates 16 G., fiber 4 G., cholesterol 119 mg, sodium 692 mg, sugar 7 G.
Lamb shoulder is sliced into thin patties, generously salted and peppered, and fried in a scorching cast-iron skillet. They turn out incredibly juicy on the inside with a wonderfully crispy exterior. Serve with a sweet and spicy carrot puree flavored with cilantro and a fresh cucumber salad with cilantro and spicy jalapeño. All the flavors and aromas meld beautifully—an ideal dish for lovers of Middle Eastern cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural lamb shoulder cutlets (1 cm thick; approximately 170 g each)
- 1 large cucumber, halved lengthwise, seeded and thinly sliced
- 0.5 cups extra-virgin olive oil
- 1 small onion, coarsely chopped
- 0.5 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 bunch of cilantro, leaves finely chopped, stems coarsely chopped
- 450 g large carrots, cut into 1 cm thick pieces.
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/2 jalapeño, finely chopped (remove seeds to reduce heat)
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Cooking the dish according to the recipe:
- Place the cucumber pieces in a colander and sprinkle with salt and black pepper; stir. Let sit for 20 minutes to drain.
- Meanwhile, heat 1/4 cup olive oil in a medium saucepan over medium heat. Add the onion, coriander, and turmeric and cook, stirring occasionally, until softened, about 10 minutes. Add 1 cup water, cilantro stems, and carrots and bring to a boil. Cover and cook, stirring occasionally, until the carrots are tender, about 10 minutes.
- Transfer the vegetable mixture to a food processor and process until smooth, at least 1 minute. Season with 1 teaspoon of salt and a pinch of freshly ground black pepper; cover to keep the sauce warm.
- Gently squeeze out excess water from the cucumbers and transfer them to a medium bowl. Stir in 2 tablespoons olive oil, vinegar, cilantro leaves, garlic, and jalapeño; season with pepper to taste.
- Heat a large cast-iron skillet over high heat. Season the lamb cutlets with salt and black pepper; rub with the remaining 2 tablespoons olive oil. Cook the cutlets, two at a time, turning once, until golden brown, 6 to 7 minutes for medium-rare. Serve with carrot puree and cucumber salad.
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