Ingredients
|
Quantity
|
Lamb chops
|
12
|
Cinnamon stick
|
1
|
Bay leaf
|
1
|
Fennel seeds
|
½ tsp
|
Black peppercorns
|
½ tsp
|
Whole green cardamom pods
|
3
|
Salt
|
1 tsp
|
Milk
|
2 ½ cup
|
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
|
Corn oil
|
1 ¼ cups
|
Mint springs
|
|
Lime quarters
|
|
Trim the lamb chops and place them in a large saucepan with the
cinnamon bark, 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 yogurt, flour, chilli
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 yogurt 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.