Recipe - Lamb Chops Kashmiri-Style

12 Lamb chops
About 5075g each
1 Piece cinnamon bark
1 Bay leaf
One half teaspoon Fennel seeds
One half teaspoon Black peppercorns
3 Green cardamom pods
1 teaspoon Salt
2 One half cup Milk
2/3 cup Evaporated milk
2/3 Natural yoghurt
2 tablespoon Plain (allpurpose) flour
1 teaspoon Chilli powder
1 teaspoon Ginger pulp
One half teaspoon Garam masala
One half teaspoon Garlic pulp
Pinch salt
1 One fourth cup Corn oil
Mint sprigs
Lime quarters

Lamb Chops KashmiriStyle are cooked in a unique way, being first boiled in
milk, and then fried with a mild yet delicious flavour all round! IC
1. Trim the lamb chops and place them in a large saucepan with the
cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamoms, salt and
milk. Bring to the boil over a high heat.

2. Lower the heat and cook for 1215 minutes, or until the milk has reduced
to about half its original volume. At this stage, add the evaporated milk
and lower the heat further. Simmer until the chops are cooked through and
the milk has evaporated.

3. While the chops are cooking, blend together the yoghurt, flour, chilli
powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.

4. Remove the chops from the saucepan and discard the whole spices. Add the
chops to the spicy yoghurt mixture.

5. Heat the oil in a deep roundbottomed frying pan or wok. Lower the heat
slightly and add the chops. Fry until they are golden brown, turning them
once or twice as they cook.

6. Transfer to a serving dish, and garnish with mint sprigs and lime
quarters.

Compiled by Imran C. Grateful thanks to Mum!
Posted to CHILEHEADS DIGEST V3 #183

From: "I. Chaudhary" imranc@onthenet.com.au

Date: Wed, 11 Dec 1996 13:01:13 +1000 (EST)