Savoury Chops

Ingredients

Tick ingredients as you prepare them. Checks reset when you reload.

• 1 kg lamb chops
• 2 tbsp butter
• 1 tbsp red masala
• ¼ cup lemon juice
• 1 tsp ground coriander-and-cumin mixture (dhania-jeeru)
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp lemon pepper
• ¼ tsp turmeric
• 1 cup self-raising flour
• 1 small onion, grated
• 1 egg
• ½ tsp salt
• 1 tbsp sesame seeds
• ½ tsp crushed red chillies
• 2 tbsp chopped fresh coriander
• 1 tbsp lemon juice
• Boiled and cooled pan juices or water, only as needed
• Neutral oil, for shallow-frying

Method

1. Coat the chops with the masala, lemon juice, coriander-and-cumin, salt, black pepper, lemon pepper and turmeric.
2. Melt the butter and cook the chops gently for approximately 40–60 minutes, adding a little water as needed, until tender. Remove and cool.
3. If using the pan juices in the batter, first bring them to a full boil, then cool them.
4. Combine the batter ingredients, using only enough cooled pan juice or water to produce a coating consistency.
5. Heat shallow oil to approximately 170°C. Dip the chops in the batter and fry for 2–3 minutes per side, until golden and piping hot.