Kashmiri Style Lamb Chops

Kashmiri Style Lamb Chops

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Vicki Butts (lazyme)


Not sure where I got this recipe. I usually pan-fry lamb chops or grill them. This sounds like a nice change-up way to prepare them.


★★★★☆ 1 vote

15 Min
40 Min
Stove Top


  • 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
  • 2 1/2 c
  • 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
  • 1 1/4 c
    canola oil
  • ·
    mint sprigs, optional
  • ·
    lime quarters, optional

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.

Printable Recipe Card

About Kashmiri Style Lamb Chops

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Indian

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