Lamb Masala Cutlets (Gluten Free) (Edit recipe)

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My mom used to make these delicious breaded cutlets from ground beef (kheema). Beef cutlets are a specialty of the christian community in Kerala and my mother had learned this recipe from our neighbor. I had not made these in a while since going gluten free. Last week I decided to try making them using ground lamb that I received from US Wellness Meats. I used gluten free panko crumbs for the bread coating. I have to say these cutlets tasted so amazing - my family couldn't stop eating them! They are a great appetizer - I made a quick dip using True made foods' bbq sauce and honey mustard sauce.

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 4

Ingredients

1 lb Ground Lamb - US Wellness Meats, thawed to room temperature
2 whole Potatoes, White, medium size
2 Tbsp Extra Virgin Olive Oil
0.5 whole Red Onion, chopped fine
1 Tbsp Ginger Root, finely chopped or grated
1 Tbsp Garlic, finely chopped
1 tsp Sea Salt
0.5 tsp Organic Turmeric - Primal Palate
1 tsp Kashmiri Chili Powder
2 whole Serrano, Raw, finely chopped - optional
1 Tbsp Organic Ground Coriander - The Spice Lab
1 Tbsp Garam Masala - Primal Palate
2 whole Eggs
2 cups Gluten-Free Panko
1 cup Avocado Oil

For the Dip

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure the lamb is fully thawed by keeping it at room temperature for a few hours beforehand.
Boil/steam the potatoes in the Instant Pot by pressure cooking for 10 minutes (make sure you don't add a lot of water to the pot as you don't want the potatoes to become too mushy and mixed with water. It's best to place them on a steamer rack inside the Instant Pot)
In a large stainless steel skillet, add the oil and heat it for a couple minutes. Next add the onions and stir fry for about 3-4 minutes until the onions turn slightly brown. Add the ginger and garlic and stir for another minute or so and then add the salt and all the spice powders except the garam masala. Saute for about 1 minute on low medium and then add the ground lamb (that is fully thawed) to this mixture. Stir a little bit to mix the onion and spice mixture with the lamb and then cover with a lid and cook on medium heat for 5 minutes. After that open the lid and stir to break the lumps in the meat and at this point stir to keep mixing the ground meat well with the spice mixture. Add the garam masala at this point and stir. You will see at this point that some water will be given off from the meat. Continue to cook in the open stirring frequently until all the water evaporate and you only see a fatty / oily mixture in the middle (about 5-7 minutes). Now turn the heat off and let this mixture cool for about 10 minutes.
Meanwhile, peel the steamed potatoes and mash them. Now add the mashed potatoes to the meat mixture and mix and mash the whole thing well using a masher or a large spoon. The mixture should be smooth with no lumps with the potato completely blended in with the lamb mixture. Divide this mixture into small portions and pat each portion with your hand to form patties (should make about 12 -14).
Next heat a cast iron pan or skillet. While it is heating, beat the eggs in a bowl until the egg white and yolk are well mixed. In another bowl or a plate, add the gluten free panko crumbs.
To the hot skillet, add about 2 tbsps of the oil. When the oil gets hot, take one patty at a time and dip it into the egg mixture first and then into the panko crumbs to coat it fully with it. Place the coated patty onto the pan. Repeat this with as many patties as you can place on the pan.
Cook on low medium heat until the bottom turns golden brown. Then carefully flip each patty onto the other side and cook for another 2-3 minutes until it is golden brown on both sides. Remove from pan and place on paper towel lined plates to catch excess oil. Repeat the shallow frying for all the other patties.
Serve cutlets warm as an appetizer or you can have these in a burger or with a salad.
For the dip:
Mix both the honey mustard and the barbecue sauce together to get an instant dip that goes well with these cutlets!

Notes

You could also deep fry the cutlets instead of pan frying for getting an uniform golden brown coating throughout the cutlets.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1426
Fat:	88 g
Carbohydrates:	115 g
Protein:	30 g
Cholesterol:	60 g
Sodium:	1223 mg
Fiber:	4 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.