Kashmiri Lamb Chops

Ingredients list for Kashmiri Lamb Chops

• 12 Lambs Chops
• 2 cups Milk
• 1 inch Cinnamon
• 2 teaspoons Fennel seeds (saunf)
• 2-3 Green cardamoms
• 8-10 Black peppercorns
• 1/4 cup khoya / mawa grated
• to taste Salt
• 1 1/3 cup Yogurt
• 3/4 cup Refined flour (maida)
• 1/2 teaspoon Garam masala powder
• 2 tablespoons Ginger-garlic paste
• a pinch Turmeric powder
• for deep-frying Oil

Method

1. Wash lamb chops and beat with a steak hammer to break the fibres.
2. Heat a pressure cooker. Add lamb chops, milk, cinnamon, fennel seeds, green cardamoms and black peppercorns and cook till the pressure is released three times. Open the lid once the pressure is completely reduced.
3. Add khoya and salt and put the cooker back on heat and cook till all the moisture is absorbed.
4. Whisk together yogurt, refined flour, garam masala powder, ginger-garlic paste, salt and turmeric powder in a bowl to make a smooth thick batter.
5. Heat sufficient oil in a kadai. Dip the chops in the batter and deep-fry in the hot oil on medium heat till golden. Drain on absorbent paper.
6. Arrange them on a serving plate and serve hot.

Nutrition Info