Uzbekistani lamb croquettes

Uzbekistani lamb croquettes

Krokiety z jagnięciny

By
From
Borsch, Vodka and Tears
Makes
8
Photographer
Bonnie Savage

These go very well with a shot of Nemiroff Ukrainian Honey Pepper vodka or homemade Chilli Vodka. The spices seem to make more sense when there’s some chilli going on, and a spicy little vodka provides all you need. I love to serve them with some fresh lemon squeezed over the top.

Ingredients

Quantity Ingredient
A pinch saffron threads
2 tablespoons dry white wine
65g butter, softened
500g lean minced lamb
15g dried breadcrumbs
1 teaspoon ground turmeric
1/4 teaspoon ground coriander seeds
1 garlic clove, crushed
2 teaspoons mild paprika
1 egg, plus 1 extra for crumbing
1 teaspoon tomato sauce, (optional)
plain flour, for crumbing
panko, for coating
vegetable oil, for deep–frying
lemon wedges, to serve

Method

  1. Heat a small saucepan over medium heat, add the saffron threads and dry-toast, stirring constantly, for 10 seconds. Add the wine and simmer until the liquid reduces to 1 tablespoon. Remove from the heat and allow to cool.
  2. Beat the butter and the saffron reduction until well combined. Wrap in plastic wrap and refrigerate until firm.
  3. In a large bowl, mix together the lamb, breadcrumbs, turmeric, coriander, garlic, paprika, 1 egg and tomato sauce, if using. Remove the chilled saffron butter from the refrigerator and cut it into 8 batons.
  4. Spread about 2 tablespoons of the lamb mixture on a clean work surface. Place a portion of butter in the centre and roll the lamb mixture up to enclose the butter and form a cylinder. Repeat with the remaining butter and lamb to make 8 croquettes in total.
  5. Put the flour, extra egg and panko into separate bowls. Gently roll the croquettes first in the flour, then dip in the egg, and roll in the panko to coat.
  6. Heat the oil in a deep-fryer or large heavy-based saucepan to 180°C, or until a cube of bread dropped into the oil browns in 15 seconds. Deep-fry the croquettes, in batches, for 3–5 minutes, or until crisp. Make sure the oil is not too hot, or they will become golden without cooking all the way through. Serve with lemon wedges on the side.
Tags:
Polish
Poland
European
restaurant
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Borsch
Vodka and Tears
Vodka
Tears
Melbourne
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