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Kashmiri Style Lamb Chops

Cuisine: Indian
Courses: Dressings
Serves: 4 people

Recipe Ingredients

12   Lamb chops
1   Cinnamon stick
1   Bay leaf
1/2 teaspoon 2.5mlFennel seeds
1/2 teaspoon 2.5mlBlack peppercorns
3   Green cardamom pods
1 teaspoon 5mlSalt
2 1/2 cups 592mlMilk
2/3 cup 157mlEvaporated milk
2/3 cup 157mlPlain yogurt
2 tablespoons 30mlFlour
1 teaspoon 5mlChili powder
1 teaspoon 5mlFresh ginger - finely minced
1/2 teaspoon 2.5mlGaram masala
1/2 teaspoon 2.5mlGarlic pulp
1   Salt
1 1/4 cups 296mlCanola 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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