Lamb cutlets with quinoa and refreshing mint yogurt

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

The lamb patties are made with quinoa, which adds healthy fiber, micronutrients, and a wealth of flavor. Stir the cooked quinoa into the ground meat only when it's completely cool to prevent the meat from overcooking. Add garlic and a pinch of cayenne pepper for a piquant flavor, and chopped onion for juiciness. The fried patties can be served with a light side of lettuce or as part of a burger, complemented by low-fat yogurt mixed with chopped mint. Its refreshing flavor will perfectly balance the fatty texture of the lamb.

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.

Ingredients for the recipe:

1 cup dry quinoa
450 g of organic lamb mince
2 tsp ground cumin
A pinch of cayenne pepper
1 clove garlic, minced
1 egg
1 small Spanish onion or half a large one, finely diced
2 tablespoons of vegetable oil
1 cup nonfat Greek yogurt
2 tbsp fresh mint, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced lamb, quinoa, yogurt, eggs, ground cayenne pepper, cumin, mint

Cooking the dish according to the recipe:

Rinse the quinoa in a sieve under cold water and transfer to a small saucepan. Pour in 2 cups of cold water and bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Remove from heat, fluff with a fork, and let cool before mixing with the ground beef.
In a large bowl, combine the quinoa, ground lamb, cumin, cayenne pepper, garlic, egg, onion, and a pinch of salt, mixing well until evenly distributed. Form the mixture into 4 balls, flatten them into patties, and place on a baking sheet.

Heat a large nonstick frying pan over high heat for 1 minute, then add the vegetable oil. Fry the patties until golden brown, 3 minutes per side, then cover and cook over low heat for 10-12 minutes.
Mix yogurt and mint in a separate bowl and season with salt.
Place the lamb cutlet on a bed of your favorite salad or fresh tomato puree. Top each cutlet with a spoonful of mint yogurt and serve.

Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.

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