Kashmiri Lamb chops
Ingredients:
4 lamb chump chops or 8 cutlets
300 ml/10 fl oz full-fat milk
1 tbsp ginger purée
1/2 tsp pepper pinch of saffron threads, pounded
1 1/2 tsp ground fennel seeds
1 tsp ground cumin
1/2 tsp chilli powder
4 cloves
2.5-cm/1-inch piece cinnamon stick
4 green cardamom pods, bruised
1 tsp salt, or to taste
1/2 tsp garam masala
1 tbsp fresh mint leaves, chopped, or I/2 tsp dried mint
1 tbsp chopped fresh coriander leaves mixed leaf salad, to serve
Method:
1. Remove the rind from the chops. Bring enough water to cover the chops to the boil in a medium saucepan. Add the chops, return to the boil and cook for 2-3 minutes. Drain the chops, rinse and drain again.
2. Put the drained chops into a large non-stick saucepan and add all the remaining ingredients, except the garam masala and herbs. Place the saucepan over a medium heat and stir until the milk begins to bubble. Reduce the heat to low, cover and cook for 30 minutes, turning the chops occasionally.
3. Remove from the heat. Using tongs, lift the chops out of the saucepan and shake the cooking liquid back into the saucepan. Strain the liquid and return to the saucepan with the chops. Cook over a medium heat, turning frequently, for 7-8 minutes, until the liquid has evaporated and the chops and browned.
4. Sprinkle the garam masala evenly over the chops and add the mint and coriander. Stir and cook for 1 minute. Serve immediately with a mixed salad.
5. Remove from the heat. Using tongs, lift the chops out of the saucepan and shake the cooking liquid back into the saucepan.