Lamb head meat is simmered until tender and removed from the bones, then coated with flour and egg and fried in hot oil. Crisp outside and tender inside, this dish is a different take on classic boiled lamb head. Serve it with a spicy garlic sauce made with hot pepper paste.
Simmer the lamb head meat in plenty of water with the bay leaf and salt over low heat for 60 minutes, until the meat separates easily from the bone.
Drain the cooked meat and let it cool until warm. Cut it into large bite-size pieces and pat it thoroughly dry with paper towels.
Coat the dry meat pieces in flour, beaten egg, and breadcrumbs, in that order.
Heat the cooking oil and fry the pieces for 8 minutes, until golden and crisp. Transfer them to paper towels to drain excess oil.
Mix the hot pepper paste with the garlic and lemon juice. Drizzle it over the fried pieces and serve hot.
Pat the lamb head meat thoroughly dry before coating, or the coating may fall apart in the oil. Check that the oil is hot enough before frying; otherwise, the coating may stay pale and the inside may remain undercooked. Allergens: contains wheat (gluten) and eggs.
Kelle etini yeterince haşlamadan kızartmaya geçtim, içi sertti ve galeta unu kaplaması yağda dağıldı; tarifte haşlama süresi 60 dakika yazıyordu ama ben 35 dakikada aceleye getirmiştim, bu benim hatamdı.
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