Recipes - Gorkhali Lamb Cutlets

Ingredients:

• 2 lbs. lamb chops, trimmed and boned
• 1 tablespoon curry powder
• 1 cup flour
• 3 beaten eggs for egg-wash
• 2 tablespoons cooking oil for pan-frying
• Salt and peppe

Marinade:

• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/2 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

Cooking Instructions:

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.