Kashmiri Style Lamb Chops

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk.
• 2 bring to the boil over a high heat.
• 3 lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
• 4 at this stage, add the evaporated milk and lower the heat further.
• 5 simmer until the chops are cooked through and the milk has evaporated.
• 6 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.
• 7 remove the chops from the saucepan and discard the whole spices.
• 8 add the chops to the spicy yoghurt mixture.
• 9 heat the oil in a deep round-bottomed frying pan or wok.
• 10 lower the heat slightly and add the chops.
• 11 fry until they are golden brown, turning them once or twice as they cook.
• 12 transfer to a serving dish, and garnish with mint sprigs and lime quarters.