Kashmiri Lamb Chops or Ribs
- ¼ cup water
- 1 cinnamon stick
- 4 black cardamom pods, crushed
- 2 cloves
- 2 bay leaves
- 2 pounds lamb ribs
- 2 ½ cups milk
- Salt to takes
- ½ cup plain yogurt
- 1 teaspoon red chili powder
- 2 + 4 tablespoons gram flour (chickpea flour)
- Oil to panfry
![]() |
Heat ¼ cup of water in a pan. Add the cardamom, cinnamon, cloves and bay leaves. Simmer for a minute. |
![]() |
Place the ribs/chops in a pot. Add the milk and salt. |
![]() |
Cook until the milk is absorbed. |
![]() |
While the meat is cooking, prepare the yogurt marinade. Mix together the yogurt, red chili and two tablespoons of gram flour and set aside. |
![]() |
Set the other four tablespoons of gram flour on a flat plate. Remove from heat and transfer the meat to a platter. Set aside. |
![]() |
Heat the oil in a large skillet. Dip each chop in the marinade, then coat generously with the dried gram flour. |
![]() |
Pan fry it until golden brown on each side. |
![]() |
Remove the meat from the ghee and drain on a paper towel. |
![]() |
Serve hot. |
Related Articles:
Add new comment