Ground Lamb Cutlets, Parsi Style (Parsi Cutlace)

From Indian Light Cooking: Delicious and Healthy Foods from One of the World's Great Cuisines

Cookbook

Author(s): Ruth Law

Page 107

Cuisine: Indian

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

15 years ago

★ ★ ★ ★ ★ 5/5

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We really like this and I've made it several times. I usually don't use the breading (breadcrumbs and egg whites). Instead I just cook them like mini lamb burgers.

The patties can be prepared ahead and cooked quickly just before serving.

Small error in the recipe prologue, which recommends Savory Rice and Green Pea Pilaf as an accompaniment. The page number for this recipe should be 233 (not 234).

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