KASHMIRI STYLE LAMB CHOPS

Kashmiri Style Lamb Chops image

Provided by Vicki Butts (lazyme)

Time 55m

Number Of Ingredients 18

12 lamb chops
1 cinnamon stick
1 bay leaf
1/2 tsp fennel seeds
1/2 tsp black peppercorns
3 whole green cardamom pods
1 tsp saalt
2 1/2 c milk
2/3 c evaporated milk
2/3 c plain yogurt
1 tsp chili powder
1 tsp fresh ginger, finely minced
1/2 tsp garam masala
1/2 tsp garlic pulp
1 pinch salt
1 1/4 c canola oil
mint sprigs, optional
lime quarters, optional

Steps:

1. 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 a 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.
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 yogurt, 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.
6. Add the chops to the spicy yogurt mixture.
7. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops.
8. Fry until they are golden brown, turning them once or twice as they cook.
9. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.