1 kg [2,2 lb] boneless lamb
2 teaspoons salt
2 teaspoon ground white pepper
2 tablespoons butter, for frying
2 dl [0,4 pint] flour
5 dl [1 pint] Panko or breadcrumbs
1 l [2 pint] oil, for frying
½ pk mayonnaise
1 garlic wedge, minced
½ tablespoon Dijon mustard
2 drop tabasco
½ tsp worchestershiresaus
½ tsp salt
¼ teaspoon pepper
2 teaspoons fresh sage, finely chopped
2 tablespoons sweet soy sauce (manis)
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
¼ red chilli, chopped
¼ scallion, chopped
1 cup natural yoghurt
1 tablespoon mustard
 Mix together the ingredients for the dips. Put them in the refrigerator for at least an hour. This is to allow the flavours to “settle.”
 Cut the lamb into small thin steaks or strips. Rub the lamb with salt and pepper. Brown well on all sides in a hot skillet with butter. Cool.
 Put the flour, lightly whisked egg and Panko in bowls separately. Flip the meat first in flour, then in egg and then in Panko. Panko is the Japanese name for breadcrumbs. You can buy it in Asian stores and well-stocked grocery business.
 Heat the oil in a boiler to 180° C/355° F. Check if the oil is hot enough by sticking a wooden stick into the oil. When bubbles form around your stick, you can start frying.
 Deep fry the lamb pieces for approximately 30 seconds, or until they have turned golden. Place them on a paper towel and let rest rest a few minutes before serving.
 Server the crispy lamb chunks with the tasty dips.