Indian Lamb Cutlets Food

INDIAN LAMB CHOPS

Steps:

• Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
• Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
• Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

INDIAN LAMB CUTLETS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
• Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.

INDIAN MINCE CUTLETS

Steps:

• Place the ground meat in a pan and add to it the ginger garlic paste, chilli powder, garam masala, coriander powder, turmeric and salt and mix well.
• Add ½ cup of water and cook until the meat is done.
• Let it cool and then place the ground meat in a blender/ grinder and make a fine paste of it.
• The paste should not be too liquid you should be able to make balls of the mixture.
• Add an egg while grinding.
• When done add salt to taste.
• Now make 1-inch round balls from the dough and keep aside.
• Also make 3" balls from the mashed potato mixture and keep aside.
• Now flatten each potato ball into a flat disc.
• Place a ground meatball in the centre and cover it with the mashed potato from the sides.
• Shape them into balls and slightly press them flat shaping them like thick flat circular discs.
• Beat the remaining eggs in a flat dish with salt according to taste.
• Dip each potato cutlet in the egg mixture, then coat with breadcrumbs (shake off the excess) and fry on a hot pan with ghee or oil till it is golden on both sides.
• Serve piping hot.