Monday, May 25, 2015

Kashmiri Fried Lamb Chops

I'm a Kashmiri and I'm not handsome. Breaking stereotypes but that is true. I don't have fair skin and I've spent most of my life in sunlight.

Nonetheless according to our elders the family tree starts from Kashmir and when the going got tough over there. Our people migrated to this small village near Gujranwala called Ghakharh.

None of this has to do anything for what I'm about to describe today (YES I'M SO LAME) but for the fact this very nice person Junaid bhai who is also from Twitter and New Dehli and Srinagar told me to try to make Kashmiri Lamb Chops. Couldn't find the recipe for the one he referred because it involves gravy but I managed to find another DEEP FRIED version.

This deep fried version is very tasty and involves two types of different milk in the cooking process. A bit delicate to make because over frying it kind of ruins the taste but if you get it right, you'll love it.


12 lamb chops

1 cinnamon stick

1 bay leaf

1⁄2 teaspoon fennel seed

1⁄2 teaspoon black peppercorns

3 whole green cardamom pods

1 teaspoon salt

2 1⁄2 cups milk

2⁄3 cup evaporated milk

2⁄3 cup plain yogurt

2 tablespoons flour

1 teaspoon chili powder

1 teaspoon ginger paste

1⁄2 teaspoon garam masala

1 teaspoon garlic paste

1 pinch salt

1 1⁄4 cups canola oil

mint leaves chopped

lemon juice

Place the lamb chops in a big size pan. Add Cinnamon, peppercorns, fennel seeds, bay leaf, salt and milk. Bring it to a boil on high heat. The bring the heat to low or medium and cook it for 15-20 minutes or till the milk is evaporated to half if its quantity,

The milk is not evaporated to the half quantity. Time to add evaporated milk and and cook the meat until all the milk is completely evaporated.

Now take the chops out of the pan and drain all the solid ingredients of the pan.

Meanwhile the lamb chops are cooking you can make the coating by adding yogurt, ginger paste, garlic paste, a pinch of salt, garam masala, red chili powder and flour.

Dip the chops in the mixture and coat it well. Heat oil in a deep sauce pan on medium heat. When the oil is heated up, lower the heat and start frying the chops. Turn them once or twice and fry them to a slight golden brown color.

NOTE - Do not over fry it because that will ruin the whole taste and harden the lamb chops.

Kashmiri style Lamb Chops are ready. Sprinkle some chopped mint leaves on them. Drizzle some lemon juice as well. Enjoy it with naan or roti. Bhai Junaid told me that there is another version with rice and gravy which he will tell me how to make later on. Till then enjoy this. I'm just so happy to make something from my ancestral homeland. Please this blog and recipe with everyone you know and thank me later.


  1. This looks uber yum, thanks for such an elaborate description.I'll try this recipe but adding my fav most KASHMIRI ingrediesnts kashmiri mirch(talhaar mirch) and star anies (badian khatai)
    Oh and kashmiris are not goray but are gulabi 😆

    1. Thank you so much. I miss all those kashmiri ingredients. Impossible to find here. By the above mentioned gulabi standards I am gulab jamun.

  2. Nicely done :)
    Thanks for listening.

  3. Nicely done :)
    Thanks for listening.

  4. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes


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