Lamb Cutlets with Buckwheat

Such cutlets do not need a complex side dish. Serve with a green salad.

Ingredients

• 160 g buckwheat kernel
• 600 g lamb pulp
• 150 g fat tail lamb fat
• 2 large onions
• 2 cloves of garlic
• salt, freshly ground black pepper
• ground hot red pepper
• vegetable oil

Directions

1. Pour 0.5 cups of buckwheat with 1 liter of warm water. Leave for 12 hours. During this time, buckwheat will become soft. If you do not have time for this, you can pour boiling water and leave in a thermos for 1 hour (but do not cook!). Throw buckwheat on a sieve.
2. Cut the lamb and 100 g fat tail fat into small pieces. Grind the lamb and fat through a meat grinder. Mix with buckwheat and turn again.
3. Cut the remaining lamb fat into 1 cm cubes. Peel and finely chop the onion and garlic. Place lamb fat in a skillet and melt over medium heat until crackling. Remove the greaves with a slotted spoon (you can eat them with black bread).
4. Put the onion in the melted fat and fry until soft. Add to the minced meat along with raw garlic, season with salt and pepper, season with hot pepper. Pour in a few tablespoons of water and knead the minced meat, 5-7 minutes.
5. Grind 3 tbsp. l. buckwheat powder. With wet hands, moisten them in hot water, mold small round cutlets and flatten them slightly.
6. Dip the cutlets in buckwheat powder. Heat vegetable oil in a frying pan, fry the patties until golden brown over high heat. Transfer to a mold and cook in the oven at 160 ° C, 10-15 minutes.