Lamb cutlets with vegetable garnish

Ingredients

• cilantro, parsley
• garlic - 4 cloves
• parsley
• large tomatoes
• butter - 1 tbsp. l.
• 250 g white bread
• 100 g pork fat
• 1 tsp ground coriander
• 80 g butter
• egg - 1 pc
• salt
• onion - 1 onion
• For garnish:
• 500 g boneless lamb
• milk
• garlic - 3 cloves
• eggplant - 1 pc.
• large onion
• dill
• vegetable oil

Cooking

Step 1

Wash parsley and dill thoroughly, dry and chop very finely. Peel and mince the garlic. Grind butter with 2 tbsp. l. chopped herbs, add 1 tbsp. l. garlic. Mix and put in the freezer.

Step 2

Wash lamb, pat dry and cut into small pieces. Also cut the fat. Put on a cutting board and, holding the knife perpendicular to the surface of the table, chop the meat along with the fat until they turn into a homogeneous mass. Transfer to a bowl. Cut the crust off the bread. Soak the pulp in milk. When the bread is soaked, squeeze it lightly.

Step 3

Peel the onion, finely chop. Heat up in a skillet 1 tbsp. l. butter. Fry the onion in it (2 minutes). Add remaining herbs and garlic. Mix and cook 3 min.

Step 4

Put soaked bread, eggs, fried greens and onions, coriander in a bowl with meat. Salt, pepper to taste. Mix.

Step 5

From the resulting minced meat, form round cutlets with a diameter of 5–6 cm. Make a recess in the center of each, put 1 tsp in it. frozen butter with herbs. Squeeze the edges of the patty with your hands so that the filling is inside.

Step 6

Prepare a side dish . Wash the eggplant, cut into large cubes, sprinkle with salt and let stand for a few minutes. Rinse the cubes with water. Wash the tomatoes and chop coarsely. Peel and chop the greens, onion and garlic. Heat vegetable oil in a frying pan. Saute onion and garlic in it for 1 min. Add eggplant and cook 6 minutes. Then add tomatoes, salt and pepper. Simmer over medium heat for 5 minutes.

Step 7

Heat vegetable oil in a large skillet. Fry cutlets for 4 minutes. from each side. Reduce the heat, cover the pan with a lid and cook for 3 more minutes.