- 500 gm ground lamb
- 2 large onions, finely chopped
- 1 tsp ginger, finely chopped
- 2 tsp red chili powder (optional)
- ¼ cup coriander or cilantro, finely chopped
- 4 cardamom
- 0.5-inch piece cinnamon
- 6 cloves
- 2 eggs
- Bread crumbs
- 1 large potato
- 3 tbsp cooking oil
- Salt to taste
Grind together the cardamom, cinnamon, and cloves to a fine powder. Boil the potato, mash and set aside. Heat oil, add one onion, ginger and garlic. Sauté for 2 minutes. Add the ground mixture of cinnamon, cardamom, and cloves. Sauté till light brown. Add ground meat, red chili powder, and salt. Continue cooking and stir till meat is done.
Remove from heat and cool. Mix the mashed potato with the cooked meat. Add one egg, one chopped onion, green chili, and cilantro to the meat mixture and mix thoroughly. Beat the egg white. Take the meat mixture of required quantity to make into the shape of cutlet—either round or triangular, about ¼ in thickness, and make eight cutlets.
Dip into the white of the egg, then into the breadcrumbs, pressing with both hands on the side, one-by-one. Heat oil and fry the cutlets one at a time. Serve hot garnished with sliced onions.