Indian spiced lamb cutlets (Lamb Meatballs)

When I think of lamb cutlets I can only remember one thing, takes me way back to nearly more than fifteen years ago, to my best friends house in a neighborhood called BTM layout, in Bangalore India. We are still best friends by the way, I can still pick up my phone whenever I feel like talking to her and we still chat and laugh the same the way we used to fifteen years ago. I moved to Dublin, Ireland few years ago, but that didn't change anything at all.

Lamb Meatballs

I very well remember after school, I would  I would go to her house and her Mother would prepare these gorgeous lamb cutlets, deep fried, mixed in glorious Indian spices and I still remember how they tasted. She did share her recipe with me, but this is a simplified version of it, some day I will definitely make those authentic lamb cutlets too.

Lamb Meatballs

These cutlets are very easy to put together, I used most of the Indian spices which we usually have at home, for those outside of India or my Non-Indian friends you will easily find all the spices in any Indian store.

I make these almost once a week, especially for my little boy, who finishes his plate clean when I serve him these ;)

Lamb Meatballs

You can have them as a starter, a side dish with any Indian meal, like a simple rice and dal, or I have also added them to subs and made delicious sandwiches. It is up to you how you want to eat them. I love mine with some ketchup on the side along with baked potato wedges. One day I just had them with some cumin rice and fresh cucumber.

  Indian spiced lamb cutlets (Lamb Meatballs)
Indian spiced lamb cutlets (Lamb Meatballs)
Prep Time: Less than 40 mins
Servings: Makes about 15 cutlets or patties
    • 500 grams lean lamb mince
    • 100 grams fresh wholewheat bread crumbs
    • 1 egg
    • 1 tbsp ginger and garlic paste
    • 2 tbsp whole-wheat flour
    • 1 tsp turmeric
    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp Garam Masala
    • 1/2 tsp paprika / chili powder
    • 1/2 tsp ground pepper
    • 1/2 tsp ground cinnamon
    • Himalayan salt to taste
    • One small onion chopped
    1. Mix all the above ingredients in a big bowl, might be a good idea to use your hands to mix so that all the spices mix well together
    2. Take about a big tbsp of the mixture and make small patties or cutlets
    3. Heat only a tsp of oil on a non stick pan or a cast iron skillet, shallow fry the cutlets, for about 5 mins on each side, make sure the lamb is cooked thoroughly.
    4. Serve immediately, while warm, as a side dish or by itself with some tomato ketchup.

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