As a child my mother would make lamb cutlets every few weeks, rolled in bread crumbs, however with the price of lamb, they are now a treat in our house. To reduce carbs and make these more keto, we have used almond flour, but first poached the indian way in almond milk and spices.
Prep Time 10 minutes
Cook Time 20 mins
Servings 4
Ingredients
- 8 Lamb Cutlets ( approx 100 gm each)
- 500 ml Unsweetened Almond Milk
- 10 Cardamom Pods
- 2 tsp Fennel Seeds
- 2 tsp Black Pepper
- 2 tsp Cinnamon
- 2 tsp Ground Ginger
- 1 tsp Pink Himilayan Salt
- 1 Green Chilli (with or without seeds) finely chopped
- 2 Egg Whites (whisked)
- ½ cup Almond Flour
- Oil to deep fry
- 1 tsp Garam Masala
- 1 tsp Black Salt
Instructions
- Place almond milk into large saucepan and heat
- While heating add, 10 bruised cardamom pods, 1 tsp of each of fennel seeds, ground black pepper, cinnamon and ground ginger stirring till combined
- Once hot, reduce to a simmer and add the lamb cutlets.
- Simmer for 5 mins then remove the lamb, and allow the infused milk to cool
- Heat oil in a wok or pan
- Whilst oil heating, combine almond flour, remaining spices, green chilli and salt in a large bowl
- Add whisked egg whites and then some of the infused milk until the mixture is the consistency of thickened cream
- When oil is hot enough to fry, dip lamb cutlets into batter mixture, then slowly place in oil
- Deep dry till all are golden grown.
- Combine garam masala and black salt together then sprinkle on top of lamb cutlets
- Enjoy
Nutritional Information (approx calculations, would be a lot less as not all batter mixture is used, and some of the infused milk is discarded also)
Calories: 231 cal | Net Carbs 7.9g | Protein: 17.9g | Fat: 14.9g | Fiber: 4.4g | Sugar: 0.8g