Kashmiri Style Lamb Chops

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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