Abkhazian Lamb Cutlets

4 servings

40 minutes

The recipe is taken from the book "Abkhazian Cuisine" published by Eksmo.

Energy value per serving

• Calories: 1382
• Proteins: 22.1g
• Fats: 139.3g
• Carbohydrates: 8.6g

Ingredients

• Mutton: 500 g
• Sheep fat mesh: 500 g
• Onion: 2 head
• Barberry: 50 g
• Parsley: 3 sprig
• Dill: 4 sprig
• Adjika: 1 tsp
• Salt: to taste

Cooking steps

1. Clean the lamb from membranes and cut into small pieces. Finely chop the dill and parsley.

   Required ingredients:

   • Mutton: 500 g
   • Parsley: 3 sprigs
   • Dill: 4 sprigs

2. Pass the meat and onion through a meat grinder. Add herbs, salt, adjika, and barberry juice to the minced meat. Mix thoroughly and refrigerate for 20-30 minutes.

   Required ingredients:

   • Mutton: 500 g
   • Onion: 2 heads
   • Parsley: 3 sprigs
   • Dill: 4 sprigs
   • Salt:  to taste
   • Adjika: 1 teaspoon
   • Barberry: 50 g

3. Shape patties from the minced meat and wrap each patty in a fat net.

   Required ingredients:

   • Mutton: 500 g
   • Sheep fat mesh: 500 g

4. Place the patties on a baking sheet and bake in an oven preheated to 180 degrees for 30-40 minutes. Serve with a fruit or berry sweet-sour sauce, such as pomegranate.

   Required ingredients:

   • Mutton: 500 g
   • Sheep fat mesh: 500 g