4-5 |
large, fairly floury all-purpose potatoes |
1/2 teaspoon |
ground turmeric |
1 heaped teaspoon |
ground cumin |
2 heaped teaspoons |
ground coriander |
1 teaspoon |
chilli powder |
|
salt, to taste |
2 tablespoons |
ginger and garlic paste, (or 6 garlic cloves, crushed, and 1 tablespoon grated fresh ginger) |
8-12 |
french trimmed lamb cutlets |
3 |
long, thin green chillies |
|
vegetable or rapeseed oil, for frying |
2 x 5 cm pieces |
cinnamon stick |
1 |
onion, very finely chopped |
2 tablespoons |
coriander, chopped |
4-5 |
tomatoes, finely chopped |
1 level teaspoon |
cumin seeds, lightly toasted |
100-150g |
plain flour |
3-4 |
eggs, beaten |
100-150g |
fine semolina or breadcrumbs |