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    Preparation Time
    35 Mins
    Difficulty
    Medium
    Spice Level  

Anglo-Bangla Mutton Chops with Beetroot Saladby Tejasvi Arneja

Rs. 548 Serves 2
2 (Servings)

Anglo-Indian food is not purely the result of the influence of the British; Bengal was once the home of a French colony, and also hosted populations of Portuguese, Dutch and other Europeans. These collective western influences are seen in the foods created to satisfy the tastes of the western rulers. We have tailored this oven recipe so that it can be easily re-created in your kitchen. Enjoy the authentic anglo-bangla lamb chops.

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Rs. 548Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories575

YOU WILL NEED

    Non Stick Pan
    Bowls
    Salt
    Black Pepper

INGREDIENTSPortion for 2

    6 Lamb Chops Marinated in
    1/2 Cup Onions
    3 tbsp Ginger Paste
    1.5 tbsp Worcestershire Sauce
    1.5 tbsp Tomato Ketchup
    1.5 tbsp Parsley
    3/4 tsp Black Pepper
    3/4 tsp Salt

    For Beetroot Salad
    1 tsp kasaundi
    1 tbsp Mayonnaise
    2 tbsp Beetroot
    2 tbsp White Radish

    2 Eggs
    3/4 Cup Bread Crumbs
    1/2 Cup Vegetable Oil
    1/2 Garlic bread Loaf

    Tejasvi Arneja

    More Recipes by same Chef

    • Chicken Tikka Masala in Pita Pockets with Koshimbir
    • Anglo-Bangla Mutton Chops with Beetroot Salad
    • Parsi Patrani Ni Macchi
    • Mughlai Basmati Rice Pilaf with Yellow Zucchini
    • Portuguese Mushroom Caldin with Goan Bread

    DIRECTIONS

       
      1

      Make Beetroot Salad In a small bowl, combine beetroot, white radish, kasaundi and mayonnaise. Add salt and black pepper to taste, mix well. Put the salad in refrigerator and start with lamb chops.

       
      2

      Transfer Marinated Lamb chops Open the packet, and transfer the marinated lamb chops into a bowl.

       
      3

      Dip Lamb Chops in Egg & Bread Crumbs Beat eggs in a bowl, dip the marinated lamb chops first in egg and then cover it with breadcrumbs. Do this for all the 6 lamb chops.

       
      4

      Cook Lamb chops In a non-stick pan heat vegetable oil over low flame, immediately add the 3 lamb chops (coated with egg and breadcrumbs) and shallow fry for 7 minutes on one side. Change the side and cook for 5 minutes on the second side and then 4 minutes on the third side, until it?s golden brown on both sides. (You can cook for few more minutes, in case you find lamb not cooked though). Remove from flame and repeat the process for next 3 lamb chops.

       
      5

      For Final Plating Serve lamb chops with beetroot salad and toasted garlic bread on the side

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