Lamb Chops in Spicy Batter Recipe

A Kashmiri method of preparing lamb, first simmering it in milk and spices, then frying in batter.

Ingredients :

8

1 1/2 cups

1/2 cup

1 teaspoon

8

8

1/2 teaspoon

Batter

1/3 cup

1 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1/3 cup

2 teaspoons

Small lamb chops or cutlets

Milk

Water

Salt

Cardamom pods, bruised

Whole cloves

Whole black peppercorns

Small stick cinnamon

Chick pea flour (besan)

Ground coriander

Salt

Ground cardamom

Chili powder

Water

Melted ghee

Pinch of ground cinnamon, nutmeg, cloves and turmeric

Oil or ghee for frying

• Put lamb chops in saucepan with the first group of ingredients and bring to the boil.

• Reduce heat and simmer, covered until meat is tender and the liquid evaporates.

• Cool while preparing batter.

• Mix all ingredients for batter, beating with a wooden spoon until smooth.

• Let stand for 30 minutes.

• Heat enough oil or ghee for frying.

• Dip lamb chops into batter, coating them thinly.

• Then slip into the hot oil and fry until golden brown on both sides.

• Drain well on absorbent paper.

• Serve hot with Indian breads and vegetables.