Lamb Cutlets

Crispy, golden-brown lamb kotlets with a tender, flavorful potato and lamb center, served with vibrant, spicy homemade zhoug sauce. The combination of warm spices, fresh herbs, lemon, and garlic makes this an incredibly delicious Middle Eastern-inspired meal.

Prep Time: 30 minutes

Cook Time: 35 minutes

Servings: 4–6 (16 patties)

Zhoug (Spicy Green Herb Sauce)

• 2 cups loosely packed fresh herbs (equal parts cilantro and parsley)

• 1/4 cup extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 tbsp serrano chili, chopped (adjust to taste)

• 1/2 tsp ground cumin

• 1/4 tsp kosher salt, plus more to taste

• 1 garlic clove, chopped

• 2 ice cubes

Lamb Kotlets

• 1 lb russet potatoes, peeled and cut into 2-inch pieces

• 1 lb ground lamb

• 1 small white onion, grated (about 1/2 cup)

• 1 large egg, lightly beaten

• 1 tbsp kosher salt (adjust to taste)

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1/2 tsp freshly ground black pepper

• 1/2 tsp ground cumin (recommended addition)

• 1/2 tsp garam masala (optional)

• 1/4 cup finely chopped fresh parsley or cilantro (optional)

• 1/2 cup all-purpose flour, for coating

• Canola oil, for shallow frying

For Serving

• Lavash or pita bread

• Lettuce leaves

• Fresh dill pickles

• Sliced tomatoes

• Radishes

• Fresh dill or parsley

• Zhoug sauce

Instructions

Combine cilantro, parsley, olive oil, lemon juice, serrano chili, cumin, salt, garlic, and ice cubes in a blender. Blend on low speed, gradually increasing to medium-high. Blend for approximately 45–60 seconds until smooth but still slightly textured. Taste and adjust salt, lemon juice, and chili. Transfer to a bowl, cover, and refrigerate until ready to serve. The ice cubes help keep the herbs bright green while blending. For a thicker, more textured sauce, pulse rather than blending continuously.

Place peeled and chopped potatoes in a medium pot. Cover with cold water by approximately 1 inch. Bring to a boil, then reduce heat and simmer for 15–18 minutes until fork-tender. Drain thoroughly. Return potatoes to the warm pot for 1–2 minutes to evaporate excess moisture. Mash until completely smooth, without lumps. Allow to cool for approximately 10–15 minutes. Dry potatoes make firmer kotlets that hold their shape during frying.

Grate the onion using the large holes of a box grater. Squeeze out excess onion liquid before adding it to the mixture. This prevents the patties from becoming too wet. In a large bowl, combine mashed potatoes, ground lamb, grated onion, beaten egg, salt, coriander, turmeric, black pepper, and cumin. Add optional garam masala and chopped fresh herbs. Mix gently with your hands until everything is evenly combined. Avoid overmixing, as this can make the patties dense.

Divide the mixture into 16 equal portions, approximately 1/4 cup each. Shape each portion into an oval patty about 1/2 inch thick. Smooth the edges and flatten slightly. Arrange on a tray. Refrigerate for 20–30 minutes to help the patties firm up.

Place flour in a shallow bowl. Lightly coat each patty with flour, shaking off excess. Heat approximately 1/4 inch of canola oil in a large skillet over medium heat. Once the oil is shimmering, carefully add patties without overcrowding. Fry for approximately 5–6 minutes on each side until deep golden brown and cooked through. Transfer to a wire rack lined with paper towels. Allow excess oil to drain before serving. For food safety, cook the ground lamb patties to an internal temperature of 160°F.

Arrange the warm lamb kotlets on a platter with: Fresh lavash or pita, Lettuce, Sliced tomatoes, Dill pickles, Radishes, Fresh herbs, Generous spoonfuls of zhoug. Serve the zhoug on the side or spread it inside the lavash before adding the patties.

For a delicious sandwich:

1. Warm lavash or pita.

2. Spread a generous layer of zhoug.

3. Add lettuce and sliced tomatoes.

4. Place 2–3 warm lamb kotlets inside.

5. Add dill pickles, radishes, and a little extra sauce.

6. Roll tightly and serve immediately.

Schezwan Sauce

A fiery, flavorful Indo-Chinese Schezwan sauce packed with red chilies, garlic, and shallots. This homemade version has a wonderful balance of heat, tanginess, sweetness, and savory flavor. Perfect for Schezwan fried rice, noodles, momos, stir-fries, and marinades.

Prep Time: 15 minutes

Soaking Time: 2 hours

Cook Time: 15–20 minutes

Yield: Approximately 1–1 1/2 cups

Ingredients

• 3 tbsp neutral oil (vegetable, canola, or sunflower oil)

• 20 garlic cloves, finely minced

• 1 shallot, finely minced

• 24 dried red chilies (preferably Kashmiri or Byadgi), soaked for 2 hours

• 2 tbsp vinegar (white vinegar or rice vinegar)

• 2 tbsp brown sugar

• 2 tsp soy sauce

• 1–1 1/2 tsp salt, adjust to taste

• 1/4 cup water, as needed for grinding

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Instructions

Remove the stems and shake out the seeds if you prefer a milder sauce. Soak dried red chilies in warm water for approximately 2 hours until softened. Drain thoroughly. Grind into a coarse, thick paste using as little water as possible.

Heat oil in a medium heavy-bottomed pan over medium-low heat. Add minced garlic and sauté for 30–45 seconds until fragrant. Do not allow the garlic to brown, as burnt garlic can make the sauce bitter.

Add minced shallots. Sauté for 2–3 minutes until soft and translucent.

Add the ground red chili paste. Stir continuously over medium-low heat for approximately 5–7 minutes. Cook until the raw chili smell disappears and the mixture becomes fragrant. Add a tablespoon of water if the paste becomes too thick or starts sticking.

Add vinegar, brown sugar, soy sauce, and salt. Mix thoroughly. Continue cooking over low heat for another 5–8 minutes, stirring frequently. Cook until the sauce thickens, darkens slightly, and the oil begins to separate around the edges.

Turn off the heat and allow the sauce to cool completely. Transfer to a clean, dry, airtight glass jar. Refrigerate promptly.

Optional Enhancements

• 1 tsp freshly grated ginger: Adds warmth and depth.

• 1 tbsp tomato ketchup: Adds a subtle sweet-tangy restaurant-style flavor.

• 1 tsp crushed Sichuan peppercorns: Adds a distinctive numbing, aromatic flavor.

• 1 tsp sesame oil: Stir in at the very end for a lovely aroma.

Storage: Refrigerate in a clean, airtight glass jar immediately after cooling. Always use a clean, dry spoon. For best quality, use within 1–2 weeks. Discard if you notice mold, bubbling, an unusual smell, or other signs of spoilage. Because this is a homemade garlic-and-chili mixture, oil separation alone does not make it shelf-stable. Keep it refrigerated rather than storing it at room temperature.

Dan Dan Noodles

A delicious, savory, spicy noodle dish with tender chicken, crisp vegetables, and a rich peanut-sesame sauce. This enhanced version balances the heat of chili oil with the nuttiness of peanut butter, the tang of rice vinegar, and the umami of soy sauce.

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Servings: 4

Noodles and chicken

• 1/2 lb egg noodles

• 3/4 lb boneless chicken breast or thighs, finely minced or cut into small pieces

• 1 tbsp ginger, minced

• 2 tsp garlic, minced

• 2 tbsp cornstarch

• 2 tbsp soy sauce

• 2 tbsp vegetable or peanut oil

Sauce

• 2/3 cup chicken stock

• 2 tbsp creamy peanut butter

• 1 tbsp rice vinegar

• 2 tsp chili garlic paste

• 2 tsp chili oil (adjust to taste)

• 2 tsp sesame oil

• 1 tbsp soy sauce (additional, for deeper flavor)

• 1 tsp brown sugar or honey

• 1/2 tsp ground Sichuan peppercorn (optional, for authentic Dan Dan flavor)

Vegetables and toppings

• 1/4 cup scallions, sliced

• 1 1/2 bell peppers, thinly sliced

• 1/2 lb snow peas, trimmed

• 1/2 cup roasted peanuts, roughly chopped

• Additional scallions for garnish

• Toasted sesame seeds (optional)

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just al dente. Drain and rinse briefly with cool water to stop cooking. Toss with a little sesame oil to prevent sticking. Reserve 1/2 cup noodle cooking water.

In a bowl, combine minced ginger, garlic, cornstarch, and 2 tbsp soy sauce. Add chicken and mix thoroughly. Let marinate for 10–15 minutes while preparing the sauce.

In a separate bowl, whisk together chicken stock, peanut butter, rice vinegar, chili garlic paste, chili oil, sesame oil, additional soy sauce, and brown sugar. Whisk until smooth. Add Sichuan peppercorn if using. Warm the chicken stock slightly before mixing to help dissolve the peanut butter.

Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken mixture in an even layer. Let it sear briefly before stirring. Break up the chicken and cook until lightly browned and completely cooked through, about 5–7 minutes, depending on the size of the pieces. Transfer to a plate if necessary.

In the same pan, add scallions and stir-fry briefly. Add bell peppers and cook for 1–2 minutes until slightly tender but still crisp. Add snow peas and stir-fry for another 1–2 minutes.

Return the chicken to the pan. Pour in the prepared peanut sauce. Stir and simmer for 2–3 minutes until slightly thickened. If the sauce becomes too thick, add reserved noodle water a little at a time.

Add cooked egg noodles. Toss thoroughly using tongs until every noodle is coated with the sauce. Cook for another 1–2 minutes until heated through. Taste and adjust soy sauce, vinegar, or chili oil as needed.

Add chopped roasted peanuts. Top with sliced scallions and toasted sesame seeds. Drizzle with a little extra chili oil before serving.

Finish with extra chili oil and crunchy peanuts.