KASHMIRI STYLE LAMB CHOPS
Not sure where I got this recipe. I usually pan-fry lamb chops or grill them. This sounds like a nice change-up way to prepare them.
Provided by lazyme
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk.
- Bring to the boil over a high heat.
- Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
- At this stage, add the evaporated milk and lower the heat further.
- Simmer until the chops are cooked through and the milk has evaporated.
- While the chops are cooking, blend together the yoghurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
- Remove the chops from the saucepan and discard the whole spices.
- Add the chops to the spicy yoghurt mixture.
- Heat the oil in a deep round-bottomed frying pan or wok.
- Lower the heat slightly and add the chops.
- Fry until they are golden brown, turning them once or twice as they cook.
- Transfer to a serving dish, and garnish with mint sprigs and lime quarters.
KASHMIRI LAMB CHOPS
Make and share this Kashmiri Lamb Chops recipe from Food.com.
Provided by threeovens
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Trim chops of all visible fat.
- In a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes.
- Drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble.
- Reduce heat to low, cover, and cook 30 minutes, turning chops occasionally.
- Remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes.
- Sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens.
Nutrition Facts : Calories 653.5, Fat 53.9, SaturatedFat 24.1, Cholesterol 149.8, Sodium 591.1, Carbohydrate 5.8, Fiber 0.7, Sugar 4.7, Protein 34.3
KASHMIRI CHOPS
Make and share this Kashmiri Chops recipe from Food.com.
Provided by Fouzia Parkar
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- in a pressure cooker place the chops.
- add in the milk, ginger powder, aniseed powder, cardamom powder and pepper powder.
- pressure cook this for 10 minutes or till chops become tender.
- remove the cooker lid and on low flame dry the milk.
- add salt, cook for few mins then keep aside.
- beat the eggs in a bowl with a pinch of salt in it.
- heat oil in a pan.
- dip the chops in the egg and deep fry till golden brown.
Nutrition Facts : Calories 135.6, Fat 7.4, SaturatedFat 3.5, Cholesterol 89.6, Sodium 516.8, Carbohydrate 5, Fiber 0.2, Sugar 0.1, Protein 12
KASHMIRI STYLE LAMB CHOPS
Not sure where I got this recipe. I usually pan-fry lamb chops or grill them. This sounds like a nice change-up way to prepare them.
Provided by Vicki Butts (lazyme)
Categories Other Main Dishes
Time 55m
Number Of Ingredients 18
Steps:
- 1. Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk. Bring to a boil over a high heat.
- 2. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
- 3. At this stage, add the evaporated milk and lower the heat further. Simmer until the chops are cooked through and the milk has evaporated.
- 4. While the chops are cooking, blend together the yogurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
- 5. Remove the chops from the saucepan and discard the whole spices.
- 6. Add the chops to the spicy yogurt mixture.
- 7. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add the chops.
- 8. Fry until they are golden brown, turning them once or twice as they cook.
- 9. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.
KASHMIRI LAMB
This recipe has been with me for over 30 years; it was given to me by a Kashmiri guy I shared a house with when I was 17. This is his mum's family recipe. Kashmir's cuisine combines the area's fruits and nuts with the ingredients and the cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with hot steamed rice or crusty breads. This is lovely!
Provided by The Gnome
Categories World Cuisine Recipes Asian Indian
Time 2h5m
Yield 6
Number Of Ingredients 17
Steps:
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutrition Facts : Calories 489.2 calories, Carbohydrate 16.1 g, Cholesterol 88.4 mg, Fat 35.4 g, Fiber 3.5 g, Protein 28.1 g, SaturatedFat 11.7 g, Sodium 132 mg, Sugar 8.6 g
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