Indian Lamb Recipes How To Make Kashmiri Lamb Cutlets

KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS)

Steps:

• In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
• Add lamb chops and mix everything using hands or fork.
• Marinate in the fridge overnight or atleast for 2hrs.
• Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
• Keep Aside.
• Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
• Remove the marinated lamb chops from the fridge.
• Using a fork, lift the marinated lamb chops and place in skillet.
• Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
• Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
• Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
• Add the remaining oil and ghee to the skillet.
• Reduce the heat to low and add the whisked yogurt marinade and garam masala.
• Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
• Finally, add cooked lamb chops and water.
• Mix everything together and cover cook for 10 minutes on low heat.
• After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
• Turn off the heat and transfer to a serving bowl.
• Serve with steamed rice or choice of bread/rolls.

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.

INDIAN LAMB CHOPS

Steps:

• Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
• Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
• Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

INDIAN LAMB RECIPES - HOW TO MAKE KASHMIRI LAMB CUTLETS

Steps:

• Remove the meat from the bone and pound it with a meat mallet into flat steaks. Place in the fridge until ready to use.
• Pour the milk into a saucepan and add the cinnamon, cardamom seeds, cloves, ginger, onion, pepper and the cumin and coriander powder. Bring to a boil.
• Place the meat in the milk mixture and simmer for 30 minutes.
• After 30 minutes, remove the meat from the milk and pat dry with paper towels.
• Now mix the batter ingredients together. Add a teaspoon of tandoori paste or Kashmiri paste for more colour and flavour. The batter should be quite thick, like double cream so that it clings to the cutlets.
• Bring your oil to a boil in a large sauce pan or deep fryer. Your oil is ready when a little batter sizzles immediately when dropped in the oil. Be careful as the oil can splatter. Dip your lamb pieces into the batter and slowly ease each piece into the hot oil.
• Deep fry until nicely browned and place on paper towels to soak up any excess oil. Serve sprinkled with a little flaky salt and your favourite raitas and/or chutneys.

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.