Kashmiri lamb cutlets

Kashmiri lamb cutlets

The Curry Guy
4 or more as part of a multi-course meal

Kashmiri lamb cutlets are irresistible; cooking the meat in the spiced milk makes them melt-in-the-mouth tender. The succulent pieces of lamb can be eaten by hand like chicken nuggets … I bet you can’t eat just one.

I’ve used boned lamb chops for this recipe but any good meaty lamb cut will do. You could even cut the chops in half if you are serving a selection of starters to a group.


Quantity Ingredient
12 lamb chops
500ml full-fat milk
2.5cm piece of cinnamon stick or cassia bark
6 green cardamom pods, lightly bruised
1 teaspoon cloves
2.5cm piece of ginger, peeled and grated
1 large onion, finely chopped
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 tablespoon Mixed powder
rapeseed or vegetable oil, deep-frying

For the batter

Quantity Ingredient
4 tablespoons chickpea (gram) flour
1 tablespoon baking powder
1 tablespoon rice flour
1 tablespoon chilli powder
150g plain yoghurt
1 teaspoon Garam masala
pinch salt
flaky sea salt and 3 limes, quartered, to serve


  1. Remove the bone from the chops and pound the meat with a meat mallet into small, flat steaks. Place in the fridge until ready to use.
  2. Pour the milk into a saucepan and add the cinnamon, seeds from the cardamom pods, cloves, ginger, onion, cumin, pepper and mixed powder. Bring to a boil, then add the meat to the milk mixture and simmer for 30 minutes. Remove the meat from the milk and pat dry with kitchen paper.
  3. Now whisk the batter ingredients together. It should be quite thick, like double cream, so that it clings to the cutlets. Add a little more chickpea flour if it is too thin, or more yoghurt if too thick.
  4. Heat about 15cm of rapeseed oil in a deep, heavy-based pan or wok, until a little batter dropped in sizzles immediately (about 170°C). Coat one of the lamb cutlets with the batter and slowly ease it into the oil. Repeat with the rest of the meat, but don’t overload your pan – you may need to cook the lamb in batches.
  5. Deep-fry until nicely browned then remove with a wire mesh spoon to a plate lined with kitchen paper, to soak up any excess oil. Sprinkle with a little flaky sea salt and serve with the lime wedges. They are also great dipped into your favourite raita or chutney.


  • If cooking ahead of time, you can place the finished cutlets on a wire rack placed over a foil-lined baking tray in a low oven, for up to 30 minutes.
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