Kashmiri Style Lamb Chops

Recipe Ingredients

12		Lamb chops
1		Cinnamon stick
1		Bay leaf
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Black peppercorns
3		Green cardamom pods
1 teaspoon	5ml	Salt
2 1/2 cups	592ml	Milk
2/3 cup	157ml	Evaporated milk
2/3 cup	157ml	Plain yogurt
2 tablespoons	30ml	Flour
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Fresh ginger - finely minced
1/2 teaspoon	2.5ml	Garam masala
1/2 teaspoon	2.5ml	Garlic pulp
1		Salt
1 1/4 cups	296ml	Canola oil
		Mint sprigs
		Lime quarters

Recipe Instructions

Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk. Bring to the boil over a high heat. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume. At this stage, add the evaporated milk and lower the heat further. Simmer until the chops are cooked through and the milk has evaporated. While the chops are cooking, blend together the yoghurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.

Remove the chops from the saucepan and discard the whole spices. Add the chops to the spicy yoghurt mixture. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops. Fry until they are golden brown, turning them once or twice as they cook. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.

Source:
Madhur Jaffrey's Indian Cooking

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