LAMB CHOPS BRAISED IN SAFFRON MILK

Preparation Method :

• Heat the oil in a large saucepan and add the whole spices, the asafoetida and the star anise. Fry for about 20-30 seconds.
• Add the lamb chops and a pinch of salt to the saucepan and lightly brown the meat.
• Mix in the ground spices, the nutmeg. Stir in the milk, saffron threads and ground almonds. Bring to the boil, stirring constantly.
• Simmer to low flame, partially cover and cook for about an hour or until the meat is tender and almost no liquid remains. Stir occasionally and allow to cool.
• Shallow fry the chops in batches until it turn golden. Strain the sauce to remove any whole spices.
• Add a little milk or water to make it a pouring consistency - heat and serve separately.
• Remove the cocktail sticks from the meat before serving. Decorate with flaked almonds.
• Serve hot with the Lemon Rice.