Lamb Cutlets Spiced with Fennel (Shahi Chaap Amber)

Lamb cutlets simmered in aromatic milk, coated in a light spice batter, and fried until golden brown and crispy.

Indian Dinner Lamb High Protein Spicy

Estimated Nutrition

Calories

1052.6

kcal / serving

4210.4 kcal total

Carbs

55.5g

per serving

222.1 g total

Fat

63.6g

per serving

254.2 g total

Protein

62.2g

per serving

248.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

1.5

Milk

full-fat

units

Egg White

free-range

GrainsCereals

250

Plain Flour

sifted

Meat

Lamb Cutlet

from a rack of lamb

NutsSeeds

units

Green Cardamom

pods, lightly bruised

units

Clove

whole

Cinnamon

stick

Fennel Seed

whole

units

7.5

whole

ground

ground seeds

pinch

to finish

OilsFats

Vegetable Oil

for frying

Vegetables

Ginger

ground

Ginger

ground

units

Green Chilli

finely chopped with seeds

Method

Combine spices, milk, and 500ml of water in a deep pan and simmer for 10 minutes.

Sprinkle with chat masala and serve immediately while hot.

Fry cutlets in hot vegetable oil for 3 minutes per side until golden-brown.

Coat the lamb cutlets thoroughly in the batter.

Strain the cooled milk and whisk enough into the flour mixture to create a thin batter.

Beat egg whites until frothy and whisk them into the dry ingredients.

Sift flour and cornflour into a bowl and stir in the spices, salt, and chillies.

Add lamb cutlets to the liquid and simmer gently for 10 minutes, then leave to cool.