Fried battered spicy lamb cutlets garnished with coriander and chaat masala.
Cooking Time: 55 Mins
Author: Paul Brighton
800g medium cut lamb chops (approx 8 in total)
1 litre semi-skimmed milk
8 green cardamom pods, crushed
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
1 tsp chaat masala
Small bunch of coriander
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.