Chaanp Na Cutless Cutlet of Lamb with Potato

Cyrus Todiwala's tender lamb chops wrapped in spiced mashed potato, coated in crispy breadcrumbs, and fried to perfection. Pair with rich, Tamota Ni Gravy for a flavour explosion! Serve it with a fresh salad and dig in!

Ingredients

8-10 Lamb Chops, French Trimmed and flattened
4-5 Large old potatoes, (Maris Piper if possible)
2 tablespoons ginger/garlic paste
½ teaspoon turmeric
1 heaped teaspoon cumin
2 heaped teaspoons ground coriander
1 heaped teaspoon red chili powder
2×2” pieces Cassia bark
3 fresh green chillis, slender type
1 heaped tbsp fresh coriander
1 medium onion, finely minced
4-5 tomatoes, medium, chopped finely
Salt, as required
1 level teaspoon toasted sesame seeds, finely chopped

For the coating

100-150g plain flour
3-4 eggs
100-150g breadcrumbs
Oil, for frying

Tamota Ni Gravy

4 – 5 tomatoes, medium sized chopped, or one
450g tin chopped tomatoes.
2 medium onions, finely chopped
2 whole large red chilies, broken into three or four pieces each.
2 one-inch pieces cinnamon stick
1 heaped tablespoon ginger and garlic paste
1 tablespoon malt vinegar
1 tablespoon Jaggery, grated (Jaggery is solidified cane molasses – you may use liquid if you like or substitute with sugar).
1 ½ teaspoon tamarind pulp – if freshly made. If using concentrate use only about 1/2 teaspoon.

Method

Print Recipe

Peel and slice the potatoes into roughly 1/8” thick pieces and boil.
When thoroughly boiled, drain the water and return to the same pan onto the hob on a medium heat. Stir continuously scraping from the bottom with a wooden spatula until the potatoes are totally dry.
Now mash or pass through a ricer and set aside in a wide dish to cool. Refrigerate when at room temperature but do not cover. Remember if you place them in a small bowl the sides will sweat and make your mash wet again.
Blend the powders along-with the salt and the ginger & garlic paste and marinate the chops well by rubbing the marinade in well. You can do this overnight too for great results, but a couple of hours is sufficient as well
Heat a tablespoon and a little more oil in a flat pan and when hot add the cassia bark and two of the green chillies slit lengthways into fours.
When the bark darkens and the chillies change colour scrape all excess marinade off the lamb chops (cutlets) and brown them on both sides taking care not to keep the oil too hot as this will cause the marinade to burn.
Take care not to agitate the pan too much either. By doing so the pan will cool down and the chops will begin to stew rather than sauté
When the chops are coloured and sealed remove them and add the minced onions to the pan along with the masala that was scraped off the chops. Add some water to deglaze the bottom as the masala is very likely to be stuck to the bottom and will need deglazing.
The water will evaporate and the onions will sauté.
When soft add the chopped tomatoes and cook until both the onions and the tomatoes are thoroughly cooked. Add a bit more water from time to time so as to get gravy with a pouring consistency. Check seasoning and remove the cassia bark and the green chillies and discard
Into the mashed potato now add half the chopped coriander and the other half to the gravy. Finely mince the green chilli and mix into the mashed potato and then the cumin seeds which have been toasted and chopped. To get a good crushing effect on the cumin chop them on the board along with the green chilli. That way they will not disperse and you will get a good texture.
Mix the mashed potato well and season
Now making equal divisions of the potato, i.e. one ball for each chop, cover the meat area only of each chop and set aside.
When all are done roll each chop into some flour, then into beaten egg and then into the semolina.
When coated and ready, heat the oil (roughly 1” in depth in a large flat bottom pan) and fry the chops until golden and crisp
Serve with some salad if you like and the tomato and onion gravy

Ingredients

8-10 Lamb Chops, French Trimmed and flattened
4-5 Large old potatoes, (Maris Piper if possible)
2 tablespoons ginger/garlic paste
½ teaspoon turmeric
1 heaped teaspoon cumin
2 heaped teaspoons ground coriander
1 heaped teaspoon red chili powder
2×2” pieces Cassia bark
3 fresh green chillis, slender type
1 heaped tbsp fresh coriander
1 medium onion, finely minced
4-5 tomatoes, medium, chopped finely
Salt, as required
1 level teaspoon toasted sesame seeds, finely chopped

For the coating

100-150g plain flour
3-4 eggs
100-150g breadcrumbs
Oil, for frying

Tamota Ni Gravy

4 – 5 tomatoes, medium sized chopped, or one
450g tin chopped tomatoes.
2 medium onions, finely chopped
2 whole large red chilies, broken into three or four pieces each.
2 one-inch pieces cinnamon stick
1 heaped tablespoon ginger and garlic paste
1 tablespoon malt vinegar
1 tablespoon Jaggery, grated (Jaggery is solidified cane molasses – you may use liquid if you like or substitute with sugar).
1 ½ teaspoon tamarind pulp – if freshly made. If using concentrate use only about 1/2 teaspoon.

Method

Peel and slice the potatoes into roughly 1/8” thick pieces and boil.
When thoroughly boiled, drain the water and return to the same pan onto the hob on a medium heat. Stir continuously scraping from the bottom with a wooden spatula until the potatoes are totally dry.
Now mash or pass through a ricer and set aside in a wide dish to cool. Refrigerate when at room temperature but do not cover. Remember if you place them in a small bowl the sides will sweat and make your mash wet again.
Blend the powders along-with the salt and the ginger & garlic paste and marinate the chops well by rubbing the marinade in well. You can do this overnight too for great results, but a couple of hours is sufficient as well
Heat a tablespoon and a little more oil in a flat pan and when hot add the cassia bark and two of the green chillies slit lengthways into fours.
When the bark darkens and the chillies change colour scrape all excess marinade off the lamb chops (cutlets) and brown them on both sides taking care not to keep the oil too hot as this will cause the marinade to burn.
Take care not to agitate the pan too much either. By doing so the pan will cool down and the chops will begin to stew rather than sauté
When the chops are coloured and sealed remove them and add the minced onions to the pan along with the masala that was scraped off the chops. Add some water to deglaze the bottom as the masala is very likely to be stuck to the bottom and will need deglazing.
The water will evaporate and the onions will sauté.
When soft add the chopped tomatoes and cook until both the onions and the tomatoes are thoroughly cooked. Add a bit more water from time to time so as to get gravy with a pouring consistency. Check seasoning and remove the cassia bark and the green chillies and discard
Into the mashed potato now add half the chopped coriander and the other half to the gravy. Finely mince the green chilli and mix into the mashed potato and then the cumin seeds which have been toasted and chopped. To get a good crushing effect on the cumin chop them on the board along with the green chilli. That way they will not disperse and you will get a good texture.
Mix the mashed potato well and season
Now making equal divisions of the potato, i.e. one ball for each chop, cover the meat area only of each chop and set aside.
When all are done roll each chop into some flour, then into beaten egg and then into the semolina.
When coated and ready, heat the oil (roughly 1” in depth in a large flat bottom pan) and fry the chops until golden and crisp
Serve with some salad if you like and the tomato and onion gravy