Meat – Gorkhali Lamb Cutlets (Nepali Food Recipe)
(Nepali Spiced Lamb Cutlets)
INGREDIENTS
- 2 lbs. lamb chops, trimmed and boned (pork chops can also be used)
- 1 tablespoon curry powder
- 1 cup flour
- 3 beaten eggs for egg-wash
- 2 tablespoons cooking oil for pan-frying
- Salt and pepper
Marinade:
- 1 tablespoon cumin powder
- 1 teaspoon turmeric
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon timur (Szechwan pepper)
- 2 tablespoons lemon juice
- 1 tablespoon chili paste
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1/8 teaspoon asafetida
- 2 tablespoons cooking oil
- Salt and Pepper
DIRECTIONS
- Wrap lamb chops with a plastic foil and pound with mallet to thin down to about 1/4-in. thickness.
- Transfer it to a large bowl.
- Add all marinating ingredients to tenderized lamb pieces; mix, cover the bowl and marinate overnight in refrigerator.
- Season egg mixture with salt and pepper.
- Season flour with curry powder and salt.
- Take out the marinated pieces of lamb from the bowl; pat dry with a paper towel.
- Dip in the egg mixture, and spread over the seasoned flour to coat.
- In a non-stick pan, heat oil.
- Fry coated pieces of lamb in hot oil, frequently turning, until cooked golden brown.
- To serve, cut the cutlets into 1-in. strips; arrange on the bed of rice pilaf and stir-fried vegetables.
- Top up the lamb pieces with any kind of mango chutney.
Source: http://nepalicooking.tripod.com/lamb.htm
Author: Tulsi Regmi