12 Lamb chops
2 cups (500 ml) 16 fl oz Water
1 Onion, medium-sized, sliced
1 tsp (6 g) Ginger (adrak), sliced
6 Garlic (lasan) cloves
6 - 8 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
2 Black cardamom (badi elaichi)
4 Cloves (laung)
Salt to taste
2 cups (500 ml) 16 fl oz Water
1 Onion, medium-sized, sliced
1 tsp (6 g) Ginger (adrak), sliced
6 Garlic (lasan) cloves
6 - 8 Black peppercorns (sabut kali mirch)
1 Cinnamon (dalchini), 1 inch stick
2 Black cardamom (badi elaichi)
4 Cloves (laung)
Salt to taste
For the coating:
500 g (1.1 lb) Potatoes, boiled, peeled, mashed
1 tsp (6 g) Ginger, finely chopped
2 Green chillies, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
Breadcrumbs, powdered
1 tsp (6 g) Ginger, finely chopped
2 Green chillies, finely chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Black pepper (kali mirch) powder
1/2 tsp (1 g) Red chilli powder
Salt to taste
Breadcrumbs, powdered
accompaniments
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method
1. Put the chops in a pan. Add water, onion, ginger, garlic, black peppercorns, cinnamon stick, black cardamom, cloves, and salt. Cover the pan and let the chops simmer on low heat till tender. Remove from the stock and keep aside.
2. For the coating, add ginger, green chillies, green coriander, black pepper powder, red chilli powder, and salt to the potatoes. Mix well.
3. Divide the potato mixture into 12 portions.
4. With wet palms, spread one portion of the potato mixture. Place a chop in the middle and wrap the mashed potato around it, shaping it well. Prepare the remaining chops similarly and keep aside.
5. Spread the powdered breadcrumbs in a flat tray. Coat each chop evenly with the breadcrumbs and keep aside.
6. Heat the oil in a wok (kadhai) till it starts smoking; fry the chops, two at a time, till they are crisp and nicely browned from all sides. Remove and drain the excess oil on paper towels and serve with salad.
2. For the coating, add ginger, green chillies, green coriander, black pepper powder, red chilli powder, and salt to the potatoes. Mix well.
3. Divide the potato mixture into 12 portions.
4. With wet palms, spread one portion of the potato mixture. Place a chop in the middle and wrap the mashed potato around it, shaping it well. Prepare the remaining chops similarly and keep aside.
5. Spread the powdered breadcrumbs in a flat tray. Coat each chop evenly with the breadcrumbs and keep aside.
6. Heat the oil in a wok (kadhai) till it starts smoking; fry the chops, two at a time, till they are crisp and nicely browned from all sides. Remove and drain the excess oil on paper towels and serve with salad.
serving amount
serves: 5
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