Tayyabs Cutlets

Author

James Low

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 130.1F / 54.5C

Ingredients

• 700g 8 bone rack of lamb
• 3 tsp salt
• 2 tsp chilli powder
• 1 tsp Chaat Masala
• 2 tsp ground Corriander
• 1 tsp white pepper
• 1 tsp ground almonds
• 6 tsp coconut flour
• 2 tsp poppy seeds
• Pinch mace
• Onion x 1

Directions

1. Sweat onion in Ghee and add spices for 5 minutes on a low heat Add add ingredients to the bag, refrigerate for 2-3 Hours. Add to water bath at 54 degrees for 90 minutes

Finishing Steps