Kashmiri Lamb Chops

From "indian, 100 everyday recipes" by Love Food.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 8  lamb chops
• 1 1⁄2 cups  whole milk
• 1  tablespoon ginger paste
• 1⁄2 teaspoon fresh ground black pepper
• 1  pinch saffron thread
• 1 1⁄2 teaspoons ground fennel
• 1  teaspoon ground cumin
• 1⁄2 teaspoon chili powder
• 4  cloves
• 1  cinnamon stick, 1-inch piece
• 4  green cardamom pods, bruised
• 1  teaspoon kosher salt
• 1⁄2 teaspoon garam masala
• 1  tablespoon fresh mint leaves, chopped or 1⁄2 teaspoon dried mint
• 1  tablespoon fresh cilantro leaves, chopped
•  mixed salad green, for serving

Directions

1. Trim chops of all visible fat.
2. In a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes.
3. Drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble.
4. Reduce heat to low, cover, and cook 30 minutes, turning chops occasionally.
5. Remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes.
6. Sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens.