Parsee-Style Lamb Cutlet Served with Tomato Gravy and Salad

Ingredients

• 2 tbsp Raw Cane Sugar or jaggery
• 30 ml Malt Vinegar
• 15 ml Tamarind Paste
• 2 tbsp Mango Chutney ready-made with mint
• 5 g Butter for mash
• 4 piece Free-range Eggs, beaten
• 25 g Butter for gravy
• 0.5 piece Lime juice only
• 110 g Plain Flour
• 200 g Breadcrumbs
• 2 piece Rack Of Lamb 6-bone racks, each cut into 3-bone pieces
• 1 tsp Garlic crushed
• 1 tsp Ground Cumin
• 1.5 tsp Ground Coriander
• 0.5 tsp Ground Turmeric
• 0.5 tsp Garam Masala
• 1 pinch Salt
• 1 tsp Cumin Seeds
• 2 clove Garlic finely chopped
• 1 tbsp Fresh Coriander Leaves chopped
• 3 clove Garlic chopped, for gravy
• 7.5-10cm piece or cinnamon stick
• 30 ml Sunflower Oil or rapeseed oil
• 500 ml Vegetable Oil for frying
• 15 ml Sunflower Oil for gravy
• 1 tsp Ginger crushed
• 5 piece Maris Piper Potatoes large, peeled and cut into 0.5cm cubes
• 500 g Tomatoes roughly chopped
• 3 piece Red Chillies large, seeds removed
• 250 g Red Onion finely chopped