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

GrainsCereals

250

Plain Flour

sifted

Meat

Lamb Cutlets

from a rack of lamb

NutsSeeds

units

Green Cardamom

pods, lightly bruised

units

Cloves

whole

Cinnamon

stick

Fennel Seeds

whole

units

7.5

whole

ground

toasted and ground

ground seeds

pinch

to finish

OilsFats

Vegetable Oil

for frying

Other

units

Egg Whites

free-range

Vegetables

Ginger

ground

Ginger

ground

units

Green Chillies

finely chopped with seeds

Method

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

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

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

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

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

Coat the lamb cutlets thoroughly in the batter.

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

Sprinkle with chat masala and serve immediately while hot.