| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Kashmiri |
|
1 |
Servings |
INGREDIENTS
| 12 |
|
Lamb rib chops, large |
| 1 |
ts |
Ginger powder |
| 1 |
ts |
Cayenne pepper |
| 4 |
|
Cardamoms, black |
| 2 |
|
Cardamoms, green |
| 2 |
|
Cinnamon sticks |
| 6 |
|
Cloves |
| 2 |
|
Bay leaves (Indian tez patta) |
| 1 |
|
Piece of mace (or grated nutmeg) |
| 2 |
tb |
Fennel seed |
| 1 |
l |
Milk |
|
|
Thick, beaten yoghurt |
|
|
Besan batter (made from besan and water) |
|
|
Ghii |
|
|
Salt to taste |
INSTRUCTIONS
(from the Kashmiri book in India) (similar to the "Lamb Chops
Kashmiri-Style" posted previously by Imran Chaudhary, but different in some
details)
Flatten chops. Tie spices in a muslin/cheesecloth bag. Heat the milk. Add
meat and the bag of spices and simmer until liquid evaporates and chops are
tender.
Dip each chop in beaten yoghurt, then dip in batter, then fry on both sides
in ghii. Serve. (Some like to rub garlic on the chops before dipping.)
Posted to CHILE-HEADS DIGEST V3 #191
From: Brent Thompson <brent@hplbct.hpl.hp.com>
Date: Thu, 19 Dec 1996 19:24:22 -0800
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