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Ingredients : 8
small lamb chops
1/2 cup water
8 cardamom pods, bruised
1
teaspoon salt
1
1/2 cups milk
1/2 teaspoon whole black peppercorns
8
whole cloves
Small stick cinnamon
Batter
1/3 cup chick pea flour
1/2 teaspoon salt
1
teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 teaspoon chili powder
1/3 cup water
2
teaspoons melted ghee
Pinch of ground cinnamon, nutmeg, cloves
and turmeric
Oil for frying
Method :
Mix all the non-batter ingredients in a
saucepan with the lamb chops and bring to the boil. Reduce the heat and
simmer with a lid until the meat is tender and the liquid has
evaporates. Set aside to cool while preparing the batter. Mix all
ingredients for batter, beating with a wooden spoon until smooth. Set
aside to stand for
30 minutes. Heat enough oil 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.
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