Kashmiri Style Lamb Chops Recipes

KASHMIRI LAMB

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.

KASHMIRI STYLE LAMB CHOPS

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

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.

LAMB CHOPS BANDIT-STYLE

Steps:

• Brown each lamb chop on both sides. Remove from pan. Gently fry the onion until golden brown. Remove from heat.
• Brush 6 squares of aluminum foil, shiny side down, with butter until lightly coated.
• Place one lamb chop in the centre of each piece of foil. Top with potato slices to cover each chop, and a dash of worcestershire sauce. Add onion rings to taste.
• Top with tomato slices to cover potato and sprinkle with oregano.
• Top with a layer of grated cheese and wrap sandwich style to seal air-tight, being careful to leave room for cheese to bubble.
• Place on an oven tray and bake at 180oC for 1 hour.
• Serve with garden salad and crusty bread.
• Alternatively, include mushrooms, salami or pruchetta or anything suitable for a pizza, or substitute worcestershire sauce for oyster sauce. Use a black permanent marker to note on the foil who each chop is for with initals.
• Scotch Fillet steaks work well with this recipe as an alternative to chops.
• Chops can also be cooked using a casserole dish. Simply cover the base with chops, then layer as above, making sure the dish has either a lid or foil to seal (same baking time).

KASHMIRI STYLE LAMB CHOPS

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.