| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Indian |
Indian, Meats |
4 |
Servings |
INGREDIENTS
| 12 |
|
Lamb chops |
|
|
About 50-75g each |
| 1 |
|
Piece cinnamon bark |
| 1 |
|
Bay leaf |
| 1/2 |
t |
Fennel seeds |
| 1/2 |
t |
Black peppercorns |
| 3 |
|
Green cardamom pods |
| 1 |
t |
Salt |
| 2 1/2 |
c |
Milk |
| 2/3 |
c |
Evaporated milk |
| 2/3 |
|
Natural yoghurt |
| 2 |
T |
Plain, all-purpose flour |
| 1 |
t |
Chilli powder |
| 1 |
t |
Ginger pulp |
| 1/2 |
t |
Garam masala |
| 1/2 |
t |
Garlic pulp |
|
|
Pinch salt |
| 1 1/4 |
c |
Corn oil |
|
|
Mint sprigs |
|
|
Lime quarters |
INSTRUCTIONS
Lamb Chops Kashmiri-Style 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 12-15 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 round-bottomed 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 CHILE-HEADS
DIGEST V3 #183 From: "I. Chaudhary" <imranc@onthenet.com.au> Date:
Wed, 11 Dec 1996 13:01:13 +1000 (EST)
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