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.
Nadeem Siraj
My philosophy is to always choose the best ingredients and, naturally, Bergner products meet my standards of excellence for kitchen utensils, helping me to create good food which transports one...
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