Kashmiri Style Lamb Chops
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 12 lamb chops
- 1 cinnamon stick
- 1 bay leaf
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon black peppercorns
- 3 whole green cardamom pods
- 1 teaspoon salt
- 2 1⁄2 cups milk
- 2⁄3 cup evaporated milk
- 2⁄3 cup plain yogurt
- 2 tablespoons flour
- 1 teaspoon chili powder
- 1 teaspoon fresh ginger, finely minced
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon garlic, pulp
- 1 pinch salt
- 1 1⁄4 cups canola oil
- mint sprig
- lime, quarters
directions
- 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.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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