Mutton Chaap - Indian Lamb Chops
Fried battered spicy lamb cutlets garnished with coriander and chaat masala.
Cooking Time: 55 Mins
Serves: 4
Author: Paul Brighton
Ingredients
- 800g medium cut lamb chops (approx 8 in total)
- 1 litre semi-skimmed milk
- 8 green cardamom pods, crushed
- 8 cloves
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp ground cinnamon
- 2 green chillies, finely chopped
- 1 tsp salt
- 1 tsp ground ginger
- 1 tbsp fennel seeds, ground
- 1 tsp ground black pepper
- 1 tsp ground green cardamon seeds
- 1 egg white
- 1 tsp cornflour
- 175g plain flour
- 100ml vegetable oil
To serve:
- 1 tsp chaat masala
- Small bunch of coriander
Directions
- Add half the milk to a large saucepan along with the cloves, fennel seeds, black peppercorns, ginger, cinnamon, cardamom pods and ginger.
- Simmer for 10 minutes before adding the lamb chops and continue to simmer for a further 5 minutes then leave to cool in the pan.
- Lightly beat the egg white in a large mixing bowl then add the flour, cornflour, black pepper, fennel, cardamom, salt, ginger and chillies and mix well.
- Remove the lamb from the pan and strain the milk. Add the milk slowly to the flour mixture constantly whisking until it reaches a single cream consistency. Now add the chops to the batter and coat evenly.
- Heat the oil in a large frying pan over medium heat and add the battered chops. Fry the chops on both sides until the batter is a nice golden brown, fry in batches to avoid overcrowding the pan.
- Serve on a platter and garnish with fresh coriander and a pinch of chaat masala.
