Ingredients
|
Quantity
|
Lamb chops
|
12
|
Cinnamon stick
|
1 piece
|
Bay leaf
|
1
|
Fennel seeds
|
½ tsp
|
Black peppercorns
|
½ tsp
|
Whole green cardamom pods
|
3
|
Salt
|
1 tsp
|
Milk
|
2 ½ cups
|
Evaporated milk
|
2/3 cup
|
Plain yoghurt
|
2/3 cup
|
Flour
|
2 tbsp
|
Chilli powder
|
1 tsp
|
Fresh ginger – finely minced
|
1 tsp
|
Garam masala
|
½ tsp
|
Garlic pulp
|
½ tsp
|
Salt
|
1 pinch
|
Canola oil
|
1 ¼ cups
|
Mint springs
|
|
Lime quarters
|
|
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.