Mirch Ka Chaap
(LAMB CUTLETS WITH CHILLI & TAMARIND)
Serves 4-8
Prep time: 35-40 minutes
Cooking time: 3-4 minutes
Ingredients:
1. 8 Lamb Cutlets (Frenched and lightly beaten)
2. 1 tbsp Chilli Powder
3. 1/2 tbsp Turmeric Powder
4. 1/2 cup Coriander Powder
5. 1/4 tbsp Coorgi Style Masala Powder (See below)
6. 8-10 Fresh Curry Leaves
7. Salt to Taste
8. 20 ml Vinegar
9. 1 tsp Tamarind Paste
10. 1/2 tbsp Crushed Paste Ginger
11. 1/2 tbsp Crushed Paste Garlic
12. 1-2 tbsp White Sesame Seeds
13. Juice of Half a Lime
Coorgi Style Masala Powder:
2 parts Green Cardamom
1 part Clove
1 part Bayleaf
½ part Star Anise
Blend the above in a coffee grinder into a fine powder.
Method
Mix together all the dry ingredients from 2 to 8 with the vinegar, tamarind, ginger and garlic pastes.
Massage the spices on the lamb cutlets and set aside for 30 minutes or overnight as preferred.
Cook over a medium hot grill on each side for 3-4 minutes to the degree preferred (i.e. medium or well-done).
Squeeze the lime juice on the hot cutlets and serve hot with a cucumber raita and a salad.
Chef's Tips
These lamb cutlets can also be cooked over a charcoal grill, a non-stick pan or a hot plate.
