Kashmiri Lamb Chops

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 lamb chops
• 1 1/2 cups whole milk
• 1 tablespoon ginger paste
• 1/2 teaspoon fresh ground black pepper
• 1 pinch saffron thread
• 1 1/2 teaspoons ground fennel
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cloves
• 1 cinnamon stick, 1-inch piece
• 4 green cardamom pods, bruised
• 1 teaspoon kosher salt
• 1/2 teaspoon garam masala
• 1 tablespoon fresh mint leaves, chopped or 1/2 teaspoon dried mint
• 1 tablespoon fresh cilantro leaves, chopped
• mixed salad green, for serving

Recipe

• 1 trim chops of all visible fat.
• 2 in a saucepan, bring enough water to cover chops to a boil; add lamb chops, return to a boil, and cook 2 or 3 minutes.
• 3 drain chops, rinse, and drain again; place chops in a non-stick saucepan, add remaining ingredients except garam masala and herbs, stir occasionally until milk begins to bubble.
• 4 reduce heat to low, cover, and cook 30 minutes, turning chops occasionally.
• 5 remove chops, strain liquid back into saucepan, and return chops; cook, uncovered, until liquid has evaporated and chops are browned, about 7 or 8 minutes.
• 6 sprinkle with garam masala, mint, and cilantro; serve with mixed salad greens.