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Kashmiri Lamb Chops Recipe

Updated on July 4, 2015
Kashmiri Lamb Chops
Kashmiri Lamb Chops

Kashmiri Lamb Chops.

Kashmir is the northern most part of India and it has its own cuisine. Kashmir is one of the most beautiful places on this earth and a very famous poet once said about Kashmir that if there is heaven on earth then it is here, it is here, it is here. Kashmir has lush green fields and grows world’s best saffron and kidney beans. Kashmir has rich culture traditions and even though most of the population is Muslim but there is significant number of Hindus too. So they have developed their cuisine which is a mix of Hindu and Muslim culture which reflect in their dishes too.

The Kashmiri lamb chops is one of the specialty of the region and most Kashmiri people are very fond of lamb and mutton.

These lamb chops are cooked in a very unique way as first they are boiled in milk and they are fried. Boiling in milk makes them very tender and juicy. Also it doesn’t absorb much oil when fried. Even though we use such a large number of spices in this dish, but it has very mild flavour and is delicious to eat. It is usually served with rice but can be served without anything too.

Nutritional facts

Per Portion

1. Energy: 480 Kcals.

2. Fat: 30 grams.

3. Saturated fats: 9 grams.

4. Carbohydrates: 17 grams.

5. Fiber: 0.2 grams.

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Serves: 4

1. Lamb Chops: 10 each about 2 oz or 60 grams.

2. Milk: 600ml/ 1 pint.

3. Evaporated milk: 150 ml / ¼ pint.

4. Plain yogurt 150 ml/ ¼ pint.

5. Corn oil / Olive oil: 300 ml / ½ pint.

6. All purpose flour: 2 Tbsp.

7. Cinnamon bark: 1 Piece.

8. Bay leaf: 1.

9. Fresh Ginger: 1 Tsp grated.

10. Fresh Garlic: ½ Tsp Crushed.

11. Fennel Seeds: ½ Tsp.

12. Black pepper corns: ½ Tsp.

13. Green cardamom pods: 4.

14. Red Chili Powder: 1 Tsp.

15. Salt: 1 Tsp or as per taste.

16. Fresh Mint Sprigs.

17. Lime Quartets.

Remove excess Fat from chops
Remove excess Fat from chops
Boil Chops in milk
Boil Chops in milk
Mix spices well
Mix spices well
Fry chops in oil
Fry chops in oil

1. First of all wash the chops thoroughly so that there is no blood sticking to them.

2. Now trim the chops with a knife as to remove any visible excess fat.

3. Take a pan.

4. Now place the chops in the pan.

5. Now put cinnamon bark, salt, bay leaf, fennel seeds, pepper corns and cardamom over the chops.

6. Now add milk and put the burner on high heat.

7. Bring it to boil.

8. When milk boils, lower the heat and let it cook for 15 minutes.

9. In about 15 minutes, milk would reduce to half its original volume.

10. Now add evaporated milk and bring the heat to simmer.

11. Cook till all the milk has evaporated.

12. While chops are cooking in milk, in a bowl blend yogurt, floor, red chili powder, ginger, garam masala, crushed garlic and a pinch of salt.

13. Now when chops are done remove the chops from the pan, leaving behind all the whole spices.

14. Now add chops to the yogurt mixture.

15. Now in a heavy base deep pan and put oil in it and heat it.

16. When oil is heated, lower the heat and add the chops in it.

17. Fry till they are golden brown, turn them once or twice while being fried so they cook well from all sides.

18. Transfer Chops in a service dish.

19. Garnish with mint sprigs and lime quartets.

20. Serve hot with rice or as a snack.

5 out of 5 stars from 4 ratings of Kashmiri Lamb Chops

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