How to make Kashmiri Lamb Chops -

Lamb chops cooked the Kashmiri way.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lambs Chops, Milk (दूध)

Cuisine : Kashmiri

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Lasagna Cupcake Aloo Mutton Curry - SK Khazana Nalli Nihari Jungli Laal Maas

Kashmiri Lamb Chops

Kashmiri Lamb Chops Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 0-5 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Lamb Chops Recipe

  • Lambs Chops 12

  • Milk 2 cups

  • Cinnamon 1 inch

  • Fennel seeds (saunf) 2 teaspoons

  • Green cardamoms 2-3

  • Black peppercorns 8-10

  • khoya / mawa grated 1/4 cup

  • Salt to taste

  • Yogurt 1 1/3 cup

  • Refined flour (maida) 3/4 cup

  • Garam masala powder 1/2 teaspoon

  • Ginger-garlic paste 2 tablespoons

  • Turmeric powder a pinch

  • Oil for deep-frying


Step 1

Wash lamb chops and beat with a steak hammer to break the fibres.

Step 2

Heat a pressure cooker. Add lamb chops, milk, cinnamon, fennel seeds, green cardamoms and black peppercorns and cook till the pressure is released three times. Open the lid once the pressure is completely reduced.

Step 3

Add khoya and salt and put the cooker back on heat and cook till all the moisture is absorbed.

Step 4

Whisk together yogurt, refined flour, garam masala powder, ginger-garlic paste, salt and turmeric powder in a bowl to make a smooth thick batter.

Step 5

Heat sufficient oil in a kadai. Dip the chops in the batter and deep-fry in the hot oil on medium heat till golden. Drain on absorbent paper.

Step 6

Arrange them on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.