INDIAN LAMB STEWED IN MILK AND FENNEL

I was watching Rick Stein’s India today when I saw him make Lamb stewed in milk and fennel, it was one of those I knew I had to try. They turned out rather like an Indian version of dry ribs. Great for dipping, with not an overpowering flavour. I served with a coriander chutney, but use whatever you like.

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Indian Lamb Stewed in Milk and Fennel

Ingredients

Cooking the Lamb

• 12 green cardamom pods lightly bruised with a rolling pin
• 12 cloves cloves, not garlic cloves
• 3-4 inch piece cinnamon stick
• 2 teaspoon fennel seeds
• 2 Indian bay leaves
• 1½ teaspoon black peppercorns
• 1 teaspoon ground ginger
• 2 cups whipping cream
• 2 cups water
• 1 cup beef stock
• 1 green chili whole
• 2 lbs lamb cubes
• vegetable oil

The Batter

• 1 cup seasoned bread crumbs
• 2 teaspoons ground black pepper
• 2 teaspoons fennel seeds toasted and ground
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom seeds from 30 green pods
• 1 teaspoon salt
• 3 green chillies finely chopped, with seeds
• 2 free-range egg whites
• pinch chat masala to finish

Instructions

• Put the cardamom pods, cloves, cinnamon stick, fennel seeds, bay leaves, black peppercorns, whole chili, and ginger into a deep saucepot and add the milk, water, and stock.
• Bring to a simmer and let simmer for 10 minutes.
• Add the lamb cutlets and simmer very gently for 10 minutes.
• Scoop out lamb and strain the liquid into a bowl that is set in an ice bath.
• For the batter, start by mixing the dry ingredients in a bowl.
• Lightly beat the egg whites in a separate bowl until just frothy and then whisk them into the dry ingredients.
• Add the chopped chilies.
• Add enough of the cooled milky stock to make a thin batter the consistency of single cream.
• Whisking to blend.
• Heat enough vegetable oil in the bottom of a deep sided frying pan to give the whole bottom a thick coating.
• Dunk the pieces of lamb into the batter and place into the oil, frying a couple minutes a side.

Notes

Using the low carb batter means you have to handle it delicately. Use a fork to gently flip the pieces of meat over and tongs to remove. The slightest nudge tends to knock the coating off.

Adapted from Rick Stein