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Ingredients:
4 Cloves
2½ cups Milk
2 Bay Leaves
8 Lamb chops
4 Cardamoms
¾ tsp Ginger paste
10 Black Peppercorns
½ tsp Aniseed powder
Salt according to taste
Coating
½ cup Curd
1½ tbsp Besan
Oil for deep frying
½ tsp Garlic paste
½ tsp Ginger paste
½ tsp Chilli powder
½ tsp Garam Masala
Salt according to taste
Method:
Boil the milk, adding the chops, ginger paste, aniseed powder, bay leaves,
cloves, pepper corns, cardamoms & salt until half the quantity of milk remains.
Simmer until the milk has evaporated & the chops are just tender. Remove the
whole spices.
Beat the curd with the besan, chilli powder, garam masala, ginger paste, garlic
paste & salt to a smooth consistency.
Heat oil in a frying pan. Dip the chops in the dahi mixture & fry until golden
brown.
Serve hot garnished with onion rings.
Tip: Meat drippings and broths should be frozen for later use in
spaghetti sauce, soups, stews, sauces, or gravies.
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