Lamb Chops - Kashmiri Style

Ingredients

• • Lamb chops - 12
• • Piece dalchini/Cinnamon stick - 1 inch
• • Tej patta/Bay leaf - 1
• • Saunfs/Fennel seeds - ½ teaspoon
• • Saboot kali mirches/Black peppercorns - ½ teaspoon
• • Choti elaichis/Green cardamoms - 3
• • Salt - 1 teaspoon
• • Milk - 2 ½ cups
• • Oil - 6 tablespoons

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Ingredients For Mixing Together

• • Yogurt/Dahi - 2/3 cup
• • Maida/Plain flour - 3 tablespoons
• • Chilly powder - 1 teaspoon
• • Ginger paste - 1 teaspoon
• • Garlic (crushed) - 1 flake
• • Garam masala - ½ teaspoon
• • Salt - a pinch

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Ingredients For Garnishing

• • Mint - 2 sprigs
• • Lime (quartered) - 1

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Method

• 1. Place lamb chops in a heavy bottomed pan with the dalchini, tej patta, saunf, saboot kali mirch, moti elaichi, salt and 2½ cups milk.
• 2. Bring to a boil over high heat.
• 3. Lower the heat and cover and cook the chops for 12-15 minutes, or until the milk has reduced by half. Simmer until the chops are tender and the milk has almost dried.
• 4. While the chops are cooking, blend the yogurt, flour, chilly powder, ginger paste, garam masala, garlic and a pinch of salt in a bowl.
• 5. Remove the chops from the pan and discard the whole spices.
• 6. Add the chops to the spicy yogurt mixture.
• 7. Heat oil in a kadhai. Lower the heat slightly, add the 2-3 chops at a time and fry on medium heat until golden brown, turning them once or twice as they cook, so that they are fried evenly.
• 8. Transfer the chops to a warmed serving dish, garnish with mint sprigs and lime quarters, and serve at once.