KASHMIRI LAMB CHOPS

Preparation Method :

• Remove the rind from the chops. Bring enough water to cover the chops to the boil in a medium-sized saucepan.
• Add the chops, return to the boil and cook for 3 minutes. Drain the chops, rinse and drain again.
• Put the drained chops into a large non-stick saucepan and add all the remaining ingredients, except the garam masala and herbs.
• Put the saucepan over a medium heat and stir until the milk begins to bubble. Reduce the heat to low, cover and cook for 30 minutes, turning the chops occasionally.
• Remove from the heat. Using tongs, lift the chops out of the saucepan and shake the cooking liquid back into the saucepan.
• Sieve the liquid and return to the saucepan with the chops. Cook over a medium heat, turning frequently, for 8 minutes, until the liquid has evaporated and the chops are browned.
• Sprinkle the garam masala evenly over the chops and add the mint and coriander. Stir and cook for 1 minute. Serve immediately with a mixed salad.