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Parsee-Style Lamb Cutlet Served with Tomato Gravy and Salad

Fancy Indian-style lamb chops marinated in spices, coated in cumin-spiced mashed potato, breaded, and fried until stunningly golden.

IndianDinnerLambSpicyFried
Estimated Nutrition
Calories
960.1
kcal / serving
3840.4 kcal total
Carbs
76.4g
per serving
305.5 g total
Fat
52.6g
per serving
210.2 g total
Protein
48.2g
per serving
192.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Raw Cane Sugar
or jaggery
CondimentsSauces
30
ml
Malt Vinegar
15
ml
Tamarind Paste
2
tbsp
Mango Chutney
ready-made with mint
Dairy
5
g
Butter
for mash
4
piece
Eggs
free-range, beaten
25
g
Butter
for gravy
Fruits
0.5
piece
Lime
juice only
GrainsCereals
110
g
Plain Flour
200
g
Breadcrumbs
Meat
2
piece
Rack Of Lamb
6-bone racks, each cut into 3-bone pieces
NutsSeeds
1
tsp
Garlic
crushed
1
tsp
Ground Cumin
1.5
tsp
Ground Coriander
0.5
tsp
Ground Turmeric
0.5
tsp
Garam Masala
1
pinch
Salt
to taste
1
tsp
Cumin Seeds
2
clove
Garlic
finely chopped
1
tbsp
Fresh Coriander Leaves
chopped
3
clove
Garlic
chopped, for gravy
1
piece
Cassia Bark
7.5-10cm piece or cinnamon stick
OilsFats
30
ml
Sunflower Oil
or rapeseed oil
500
ml
Vegetable Oil
for frying
15
ml
Sunflower Oil
for gravy
Vegetables
1
tsp
Ginger
crushed
5
piece
Maris Piper Potatoes
large, peeled and cut into 0.5cm cubes
500
g
Tomatoes
roughly chopped
3
piece
Red Chillies
large, seeds removed
250
g
Red Onion
finely chopped

Method

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