12 Lamb chops (chaamp), beaten, flattened
For the marinade:
1/2 tsp (3 g) Ginger (adrak) paste
1 tsp (6 g) Garlic (lasan) paste
2 tbsp (30 ml)1 fl oz Lemon (nimbu) juice
1 tbsp Black pepper (kali mirch) powder
1 tsp (4 g) Salt
1 cup (200 ml) 7 oz Vegetable oil
2 Eggs, beaten
2 cups (240 g) 9 oz Breadcrumbs
1 tsp (6 g) Garlic (lasan) paste
2 tbsp (30 ml)1 fl oz Lemon (nimbu) juice
1 tbsp Black pepper (kali mirch) powder
1 tsp (4 g) Salt
1 cup (200 ml) 7 oz Vegetable oil
2 Eggs, beaten
2 cups (240 g) 9 oz Breadcrumbs
For the garnish
4 Lemon, cut into wedges
4 Tomatoes, cut into wedges
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 Tomatoes, cut into wedges
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. For the marinade, mix all the ingredients upto salt and rub into the lamb chops. Keep aside for 30 minutes.
2. Heat the oil in a heavy-bottomed pan; dip the chops in the egg, coat with breadcrumbs and then shallow-fry, 3 - 4 chops at a time, for 2 - 3 minutes on each side, until fully cooked. Remove and repeat till all the chops are fried.
3. Serve garnished with lemon and tomato wedges and sprinkled with green coriander.
2. Heat the oil in a heavy-bottomed pan; dip the chops in the egg, coat with breadcrumbs and then shallow-fry, 3 - 4 chops at a time, for 2 - 3 minutes on each side, until fully cooked. Remove and repeat till all the chops are fried.
3. Serve garnished with lemon and tomato wedges and sprinkled with green coriander.
serving amount
serves: 3 - 4
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