Lamb Masala Chops
Lamb Masala Chops
Method
- Place the chops in a large saucepan with the Ferns’ Vindaloo Curry Paste, ginger, garlic, water and salt.
- Bring to the boil, cover and simmer for 20-25 (15 mins in a pressure cooker) minutes until the meat is tender.
- Remove the chops from the pan with a slotted spoon.
- Dip each chop in beaten egg and shallow fry till golden.
- Serve with Ferns’ Sweet Mango Chutney.
Ingredients
- 4 lamb chops or cutlets
- 2 tablespoons Ferns’ Vindaloo Curry Paste
- 2″ piece fresh ginger, chopped
- 2 cloves garlic, chopped
- 150 ml water
- Salt to taste
- 1 egg, beaten
- Oil for shallow frying
- Ferns’ Sweet Mango Chutney to serve.