Lamb and fenel cutlets

Another Rick Stein Dish from India.

Ingredients

For the lamb

12 green cardamom pods,

lightly bruised with

a rolling pin

12 cloves

One cinnamon stick

2 tsp fennel seeds

2 'Indian bay leaves

1 tsp black peppercorns

1 tsp ground ginger

1.5 litres whole milk

500ml-water

1kg lamb cutlets

(from a rack of lamb)

  For the batter

75m1 vegetable oil           

250g plain flour

2 tsp cornflour

2 tsp ground black pepper

2 tsp toasted ground

fennel seeds

1 tsp ground ginger

1 tsp ground cardamom

(seeds from 30 green pods)

1 tsp salt

3 green chillies, finely chopped, with seeds

2 egg whites

Pinch of Chat masala , to finish

Method

Put the cardamom pods, cloves, cinnamon stick, fennel seeds, bay leaves, Mae* peppercorns and ginger into a deep, sturdy pan and add the milk and water. gently for 10 minutes. Add the lamb cutlets and simmer very gently for 10 Leave to cool in the liquid (the lamb should still be pink in the middle at this

Make the batter by sifting together the flour and cornflour, then stir in the pepper, fennel, ginger, cardamom and salt, followed by the chillies. Lightly beat the egg whites until just frothy then whisk into the dry ingredients with emu* of the cool milky stock to make a thin batter the consistency of single cream. Add the cooled cutlets to the batter and turn to coat evenly.

Heat the vegetable oil in a large frying pan over a medium heat. Take a few cutlets from the batter, add to the pan (don't overcrowd it) and fry for 2-3 minute on each side until golden brown. Keep these warm while you cook the rest Sprinkle with chat masala, and serve hot.