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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