نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

ريش اللحم الضأن المقرمشة مع الزنجبيل والفلفل الحار وصلصة النعناع

Arabic 15 Mins Prep · 20 Mins Cook

Finely grate 2 garlic cloves and thinly slice the chilli.
Place the chops in a bowl and add the garlic, chilli, spices and 2 tbsp of olive oil and marinate for 1 hour.
Place the breadcrumbs in a wide shallow bowl and the flour in another. Whisk the eggs in a third bowl and season with 1 tsp of salt.
Pour the sunflower oil into a frying pan, to come approx. 1cm deep, and place it over a medium-high heat.
Dip the lamb chop cutlets first in the flour, then the egg and finally press them into the breadcrumbs before frying them in the hot oil.
Cook the chops for approx. 3 minutes each side (they should be a deep golden brown and crunchy outside, and slightly pink on the inside).
To make the chutney, place the peanuts in a food processor and process until smooth. Add the fresh mint, coriander, the remaining garlic clove, fresh ginger, green chillies, 1 tsp tamarind paste mixed in 4 tbsp of water, lemon juice, 1 tbsp of olive oil and salt to taste, and blend until smooth. Season well.
Serve the chops with the mint chutney and chopped cucumber on the side.