Made by long-boiling lamb head meat off the bone, then coating it in a flour-and-egg batter and deep-frying until crisp, this dish gives a crackling crust over a tender centre, a world away from the usual boiled head plate. Tossed with a garlicky hot pepper sauce, it wins over anyone who likes heat.
Simmer the lamb head meat with the bay leaf and salt in plenty of water over low heat for 60 minutes; the meat should reach a point where it easily comes off any bone.
Drain the boiled meat and let it cool slightly, then cut it into large chunks and pat it completely dry with paper towels.
Dredge the dry meat pieces in flour, then the beaten egg, then the breadcrumbs, in that order.
Heat the oil and fry the pieces for 8 minutes until golden and crisp, then drain on paper towels.
Mix the hot pepper paste with the garlic and lemon juice, drizzle it over the fried pieces, and serve while hot.
Pat the meat completely dry before coating it, or the crust will fall apart in the oil. Starting to fry before the oil is hot enough leaves the coating pale while the inside stays underdone. Allergens: contains wheat (gluten) and egg.
You can adjust the amount of hot pepper paste to your family's spice tolerance; cut it back and stir in a little honey for a sweet-hot sauce instead.
Admin DadaGastro · verified in test kitchenKelle 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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