Kashmiri Style Lamb Chops

Name: Kashmiri Style Lamb Chops
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 12 lamb chops; 1 cinnamon stick; 1 bay leaf; 0.5 tsp fennel seed; 0.5 tsp black peppercorns; 3 whole green cardamom pods; 1 tsp salt; 2.5 cup milk; 0.667 cup evaporated milk; 0.667 cup plain yogurt; 2 tbsp flour; 1 tsp chili powder; 1 tsp fresh ginger; 0.5 tsp garam masala; 0.5 tsp garlic; 1 pinch salt; 1.25 cup canola oil; mint sprig; lime

A South Asian dish of lamb, evaporated milk and yogurt, seasoned with cinnamon and fennel seed and simmered on the stove. Finish with mint sprigs and lime quarters.

55 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

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. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
15 min
3
At this stage, add the evaporated milk and lower the heat further. Simmer until the chops are cooked through and the milk has evaporated.
4
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.
5
Remove the chops from the saucepan and discard the whole spices. Add the chops to the spicy yoghurt mixture.
6
Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops.
7
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.