Lamb Cutlet Recipe

Lamb Kulbastı is served with the meat taken from the lamb rib section in Tapasuma and left in the marination mixture until it becomes soft as cotton, eggplant chutney, rice pilaf and as if all of this was not enough, it is served with chutney stuffed into fried tiny eggplants.

You can also share other Tapasuma Restaurant recipes with your guests, except for lamb cutlets, whose tips, including marination mixture, we learned in a special restaurant shoot for Yemek.com .

How to Make Lamb Cutlet Recipe?

• For the lamb cutlets; Portion the lamb loin into rectangular shapes. Marinate it in the refrigerator for about three hours with the addition of sunflower oil, grated garlic, sweet red pepper powder and fresh thyme.
• To prepare the tiny eggplants you will use during service; Cut one third of the eggplants into 7 centimeter lengths.
• Fry the eggplants, which you scratched with a knife, in hot oil at 180 degrees for about 4 minutes. Cook the green peppers and tomatoes cut in half in hot oil for a short time. Sprinkle salt and granulated sugar on the fried eggplants and keep them aside.
• For liked; Roast the remaining eggplants on a charcoal grill or on the stove for about 10 minutes. Chop the roasted eggplants that you peeled into small pieces.
• Melt the butter in a small saucepan. Add the flour and fry for about 5 minutes until it acquires a light colour. Add cold milk, grated nutmeg, salt, black pepper and roasted eggplants and cook the mixture over low heat for about 8 minutes.
• After filling the insides of the small fried eggplants with the stuffing you prepared, place them on a serving plate. Place fried pepper and tomato slices.
• Share the remaining liked mixture equally among the serving plates. Place the lamb loin pieces, which you have marinated for three hours, on the grill for 3 minutes each, then place them on top.
• After pouring pomegranate syrup and grated red onion over the meat, share it hot with your loved ones.