Cashmere Mutton Chop Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

CASHMERE MUTTON CHOP

Steps:

• Sauce the Mutton Chops with ginger and sesame oil and put it in your fridge about 2 hours to rest.
• Heat your wok and to stir fry your Mutton chop until the sauce turns brown.
• Add Spring onions and Green Peas and cook them about 30 seconds.
• Add Lemon juice, honey, coriander and sesame in your Saucepan.
• Add this honey sauce in your wok and heat it until it pearling.
• (My English is bad so if you have any questions ask me: y.c.ozturk@gmail.com).

SPICY MUTTON CHOPS

Steps:

• In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powders, green chillies and salt to taste.
• Add the mutton chop pcs.
• Mix well so that the chops are coated well with the marinade.
• Marinate for 3 hours.
• Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.
• Dry the gravy in the mutton chops on clean kitchen paper towels.
• Remove each piece and keep aside.
• Beat an egg in a bowl using an electric beater until light and fluffy.
• Just before serving, dip each mutton chop piece in the beaten egg.
• Heat oil in a wok.
• Shallow fry the mutton chops that have been dipped in the beaten egg now in the oil until browned on either side.
• Drain on clean paper towels to remove excess oil.
• Transfer the drained mutton chops in a serving platter.
• Garnish with onion slices and sliced lemon pcs.
• Serve immediately with a green chutney of your choice.

SLOW-COOKED LAMB CHOPS

Steps:

• Place onion in a 3-qt. slow cooker. Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops. Place chops over onion. Top with garlic. Cover and cook on low for 4-6 hours or until the meat is tender.

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.