kashmiri style lamb chops

How To Make kashmiri style lamb chops

• 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.
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