Name: Indian Lamb Recipes - How To Make Kashmiri Lamb Cutlets
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 12 thick cut lamb cutlets; 1 tablespoon cumin and coriander powder; 1 teaspoon freshly ground black pepper; 500ml (2 cups) milk; 1 cinnamon stick; 6 green cardamom pods; 1 teaspoon cloves; 1 inch piece of ginger - grated; 1 large onion - finely chopped; 4 tablespoons gram flour; 1 tablespoon baking powder; 1 tablespoon plain flour; 1 tablespoon Kashmiri chilli powder; 150ml plain yogurt; 1 teaspoon Kashmiri paste or tandoori paste (optional); Vegetable oil for deep frying; Salt to taste; 3 limes quartered

These tasty lamb cutlet can be eaten by hand like chicken nuggets but better.

This is one of those secret curry house recipes that I’m so glad to have learned. I have my local tandoori restaurant to thank for the recipe. Cooking the lamb first in the seasoned milk gives the meat a succulent texture and amazing flavour that is so delicious.

Of all the different curry house recipes I’ve learned over the years, this is right up there with my favourites. You are in for a real treat here.

Indian lamb recipes like this are perfect served as starters. Tenderise the meat with a meat mallet and then cut them up into small pieces.

These are the perfect starter or snack. Squeeze a little lime juice over the crispy – golden crusts and I promise you’ll start planning the next time you can make these delicious lamb cutlets for friends and family.

I like to stir about a teaspoon or more of my Kashmiri paste or tandoori paste into the batter for an even bigger kick.

Pound the lamb cutlets flat with a meat mallet.

The spices added to the milk for simmering.

The meat simmers in the milk for 30 minutes making it so tender.

Making the batter.

Pat the meat dry after simmering in the spiced milk.

Dip the meat in the batter and fry in the oil until nicely browned.

I want one now!

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Yield: 6

Indian Lamb Recipes - How To Make Kashmiri Lamb Cutlets

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

12 thick cut lamb cutlets
1 tablespoon cumin and coriander powder
1 teaspoon freshly ground black pepper
500ml (2 cups) milk
1 cinnamon stick
6 green cardamom pods
1 teaspoon cloves
1 inch piece of ginger - grated
1 large onion - finely chopped
4 tablespoons gram flour
1 tablespoon baking powder
1 tablespoon plain flour
1 tablespoon Kashmiri chilli powder
150ml plain yogurt
1 teaspoon Kashmiri paste or tandoori paste (optional)
Vegetable oil for deep frying
Salt to taste
3 limes quartered

Instructions

Remove the meat from the bone and pound it with a meat mallet into flat steaks. Place in the fridge until ready to use.
Pour the milk into a saucepan and add the cinnamon, cardamom seeds, cloves, ginger, onion, pepper and the cumin and coriander powder. Bring to a boil.
Place the meat in the milk mixture and simmer for 30 minutes.
After 30 minutes, remove the meat from the milk and pat dry with paper towels.
Now mix the batter ingredients together. Add a teaspoon of tandoori paste or Kashmiri paste for more colour and flavour. The batter should be quite thick, like double cream so that it clings to the cutlets.
Bring your oil to a boil in a large sauce pan or deep fryer. Your oil is ready when a little batter sizzles immediately when dropped in the oil. Be careful as the oil can splatter. Dip your lamb pieces into the batter and slowly ease each piece into the hot oil.
Deep fry until nicely browned and place on paper towels to soak up any excess oil. Serve sprinkled with a little flaky salt and your favourite raitas and/or chutneys.

I hope you enjoy these Kashmiri lamb cutlets. I sure do. If you do try them, please don’t be a stranger. Leave a comment. I’d love to hear from you.

Ingredients

Instructions

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