Terry's Lamb Chops [1]

1/2 kg lamb chops

1 tsp ginger paste

1 tsp garlic paste

1/2 tsp cinnamon

1/2 tsp clove

1/4 tsp cardamom powder

1/2 tsp tumeric powder

1/2 tsp pepper powder

2 or 3 egg whites - beaten

2 limes

Salt to taste

Semolina (for coating)

1

After washing the lamb chops, set aside to dry - so all the water drains out.
2

For the marinade - mix the lime juice together with the ginger and garlic paste.
3

Then apply the marinade to the lamb chops and allow it to marinate for two hours.
4

For the outer coating - beat the egg whites in a large bowl and keep aside.
5

After that dip each lamb chop (for a second) on both sides in the egg whites, and then in the semolina and keep ready for frying.
6

For the frying - in a large frying pan, add heat a good amount of oil on a low flame.
7

Once the oil has heated up, add the lamb chops and let it fry (properly cook from wiithin) on a low-medium flame.
8

Serve hot with mashed potatoes or French fries or potato wedges.

Cooks Note