Side Pannel
Lamb Chops Kashmiri-Style
Lamb Chops Kashmiri-Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Indian
Ingredients List
- 12 Lamb chops
- About 50-75g each
- 1 Piece cinnamon bark
- 1 Bay leaf
- 1/2 ts Fennel seeds
- 1/2 ts Black peppercorns
- 3 Green cardamom pods
- 1 ts Salt
- 2 1/2 c Milk
- 2/3 c Evaporated milk
- 2/3 Natural yoghurt
- 2 tb Plain (all-purpose) flour
- 1 ts Chilli powder
- 1 ts Ginger pulp
- 1/2 ts Garam masala
- 1/2 ts Garlic pulp
- Pinch salt
- 1 1/4 c Corn oil
- Mint sprigs
- Lime quarters
Directions
Lamb Chops Kashmiri-Style are cooked in a unique way, being first boiled in
milk, and then fried with a mild yet delicious flavour all round! IC
1. Trim the lamb chops and place them in a large saucepan with the
cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamoms, salt and
milk. Bring to the boil over a high heat.
2. 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.
3. While the chops are cooking, blend together the yoghurt, flour, chilli
powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
4. Remove the chops from the saucepan and discard the whole spices. Add the
chops to the spicy yoghurt mixture.
5. 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.
6. Transfer to a serving dish, and garnish with mint sprigs and lime
quarters.
Compiled by Imran C. Grateful thanks to Mum!
milk, and then fried with a mild yet delicious flavour all round! IC
1. Trim the lamb chops and place them in a large saucepan with the
cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamoms, salt and
milk. Bring to the boil over a high heat.
2. 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.
3. While the chops are cooking, blend together the yoghurt, flour, chilli
powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
4. Remove the chops from the saucepan and discard the whole spices. Add the
chops to the spicy yoghurt mixture.
5. 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.
6. Transfer to a serving dish, and garnish with mint sprigs and lime
quarters.
Compiled by Imran C. Grateful thanks to Mum!
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