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PrintKASHMIRI LAMB CHOPS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Place the chops in a pan with 2 cups of milk, bay leaf and bouquet garni. Cover and Cook for at least 10 - 15 minutes or until the chicken is cooked completely.
- Add the khoa and salt, simmer till the chops are cooked and the milk is absorbed by the chops.
- Discard the bouquet garni and the bay leaf.
- Make a batter by blending curd, flour, chilli, salt, garam masala and garlic or ginger in a bowl. Add a turmeric for colour. The batter should be of a coating consistency.
- Heat oil in a wok or pan. Lower the heat.
- Dip each chop in batter. Fry on low or medium heat till the chops are golden brown. Drain on absorbent paper.
- Serve hot garnished with a mint sprig and lemon wedges.
INGREDIENTS
- 10 lamb chops, washed
- 400 ml milk
- 50 grams khoa
- 1 bay leaf
- Bouquet Garni
- 1" cinnamon
- 1 teaspoon fennel
- 3 green cardamom
- ½ teaspoon peppercorns
Batter
- 2 tablespoon All purpose flour
- ½ teaspoon garam masala
- 2 teaspoon of ginger - garlic paste
- 100 ml curd
- Salt to taste
- Pinch of turmeric
- IDHAYAM MANTRA Peanut Oil for frying
7 comments for “Kashmiri Lamb Chops”
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