Kashmiri Lamb Cutlets

Name: Kashmiri Lamb Cutlets
Yield: Serves 6
Cuisine: India
Ingredients: lime quarters; 125 ml (½ cup) thick plain yoghurt; Oil for deep-frying; 75 g (⅔ cup) besan flour; 2 teaspoons chilli powder; 2 cm (¾ inch) piece of ginger, grated; 2 onions, finely chopped; 2 cinnamon sticks; 500 ml (2 cups) milk; 10 cloves; 10 cardamom seeds; ¾ teaspoon cumin seeds; 1 kg (2 lb 4 oz) lamb cutlets; ¾ teaspoon black peppercorns; 1 teaspoon coriander seeds

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

These cutlets are simple to make and look very good in this besan coating, which puffs around the chops and gives them a crunchy, golden crust. The pre-cooking makes them very tender. They are an ideal snack because the bones make them easy to pick up.

Ingredients

1 kg (2 lb 4 oz) lamb cutlets
¾

Asia
India
Snack
Spicy

Method

Trim the lamb of any fat and scrape the bone ends clean. Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic. Remove them and dry-roast the coriander seeds. Crush the coriander and cumin seeds with the peppercorns in a spice grinder or pestle and mortar. Transfer to a large, heavy-based saucepan and add the milk, cinnamon, cardamom, cloves, ginger and onion. Brin