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Fried Lamb Chops

Before you jump to Fried Lamb Chops recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

Many of us have been taught to think that comfort foods are not good and to be avoided. However, if your comfort food is candy or junk food this holds true. Otherwise, comfort foods can be very healthy and good for you. There are some foods that, when you consume them, could better your mood. If you feel a little bit down and you're needing an emotional pick me up, try a number of these.

If you want to overcome depression, you should eat some cold water fish. Cold water fish including tuna, trout and wild salmon are rich in DHA and omega-3 fats. Omega-3 fatty acids and DHA are two things that improve the quality and the function of your brain's gray matter. It's true: consuming a tuna fish sandwich can greatly raise your mood.

So you see, you don't need junk food or foods that are terrible for you so you can feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let's go back to fried lamb chops recipe. To cook fried lamb chops you only need 14 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to cook Fried Lamb Chops:

  1. Provide 1 kg of Chops.
  2. Take 3 tbsp of Ginger/garlic paste.
  3. Use 1 tsp of Zeera powder.
  4. Get 1 tsp of Dhaniya powder.
  5. Take 1 tsp of Crushed chilli.
  6. Prepare 1 tsp of Salt.
  7. Prepare of Chinese salt half tsp.
  8. Take of Turmeric powder half tsp.
  9. Use 1 tsp of Red chilli powder.
  10. Use 2 tsp of Shan chop steak masala.
  11. Use 2 tbsp of Green chilli paste.
  12. You need of Plain flour as required.
  13. Prepare of Egg 3 or as required.
  14. Take of Oil for shallow fry.

Steps to make Fried Lamb Chops:

  1. METHOD: Hammer chops little bit then wash it and marinate with all above ingredients except egg and plain flour..
  2. Before frying get it 1 by 1 dip in egg then dip in flour and shallow fry. Turn sides, each side 10 to 12 minutes..

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