Serves 4 8 small lamb chops or cutlets 1 half coconut milk 1 half water 1 teaspoon salt 8 cardamom pods, bruised 8 whole cloves small stick cinnamon half teaspoon whole black peppercorns Batter: 1/3 cup chick pea flour 1 teaspoon ground coriander half teaspoon salt half teaspoon ground cardamom half teaspoon chili powder pinch each of ground cinnamon, nutmeg, cloves and turmeric half cup water 2 teaspoons melted margarine oil or margarine for frying

Put lamb chops in a saucepan with the first group of ingredients and bring to the boil. Reduce heat and simmer, covered, until meat is tender and the liquid evaporates. Cool while preparing batter. Mix all ingredients for batter, beating with a wooden spoon until smooth. Let stand for 30 minutes. Heat enough oil or margarine for frying. Dip chops into batter, coating them thinly, then slip into the hot oil and fry until golden brown on both sides. Drain well on absorbent paper. Serve hot with Indian breads and vegetables.