Talawa Gosht (Deep-Fried Lamb and Potatoes)
Ingredients
- 1 oz Butter
- piece Fresh root ginger peeled 4 cm (1 1/2 in) and finely chopped
- 3 Garlic cloves crushed
- 1 1/2 lb Boned leg of lamb cubed
- 1 tsp Turmeric
- 2 tsp Hot chilli powder
- 1/2 tsp Salt
- 2 floz Yogurt
- Sufficient vegetable oil for deep-frying
- 1 lb Potatoes boiled until nearly tender, drained and cubed
- 2 Lemons cut into wedges
for the batter
- 8 oz Chick-pea flour
- 1 tsp Salt
- 1/2 tsp Hot chilli powder
- 3 floz Yogurt
- 8 floz Water
Instructions
- Melt the butter in a deep frying-pan. Add the ginger and garlic and fry for 3 minutes, stirring frequently. Add the meat cubes and fry until they are evenly browned.
- Meanwhile, combine the turmeric, chilli powder, salt and yogurt together in a small bowl. Stir the mixture into the pan and cook, uncovered, for 30 minutes or until the lamb is just cooked through. Set aside to cool.
- To make the batter, sift the flour, salt and chilli powder into a large bowl. Beat in the yogurt and stir in the water, a little at a time, until the mixture forms a smooth batter. Set aside for 30 minutes.
- Fill a deep-frying pan one-third full with oil and heat until it reaches 185 °C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the lamb and potato cubes into the batter, then carefully lower them, a few at a time, into the hot oil. Fry for 3 to 4 minutes, or until they are golden brown and crisp. Remove from the oil and drain on kitchen towels.
- Serve at once, garnished with the lemon wedges.
Calories: 542 kcal
Carbohydrates: 61 g
Protein: 39 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 89 mg
Sodium: 1074 mg
Potassium: 1446 mg
Fiber: 11 g
Sugar: 10 g
Vitamin A: 622 IU
Vitamin C: 52 mg
Calcium: 117 mg
Iron: 6 mg