Chuletas Kashmiri
By Nadeem Siraj
1 h
4 raciones
Difficulty:
Alta
Ingredients
- 2 Kg of well washed and cleaned Lamb Chops
- 500 gr whole milk
- 4 grains of cloves
- 6 grains of Cardamom
- 1 pinch of Saffron
- 1 cm Cinnamon stick
- 2 bay leaves
- 4 tablespoons of Chickpea Flour
- 300 gr Natural Yogurt
- 1 small spoonful of Garam Masala
- 1 small spoonful of ground cumin
- 1 tablespoon of Ginger paste
- 1 cup oil
salt to taste
- We put the milk in a saucepan to heat and we add the Cinnamon, the Cardamom, the Laurel leaves, the Cloves and Saffron.
- When it is hot add the Lamb Chops, the Salt, the Ginger, and let it cook over high heat until it comes to a boil, when we lower it to medium heat and let it cook until the Milk begins to reduce and the Chops are tender.
- In a bowl mix the yogurt, Chickpea Flour, Salt, Garam Masala and ground cumin.
- Add the cutlets to this mixture and let them soak well.
- In a frying pan with hot oil, fry the cutlets until golden brown and crispy on the outside.
- Serve with a Salad.
