Kashmiri Lamb Chops

Lamb chops cooked the Kashmiri way. This is a Sanjeev Kapoor exclusive recipe.

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Kashmiri Lamb Chops
Main Ingredients Lambs Chops, Milk
Cuisine Kashmiri
Course Main Course Mutton
Prep Time 0-5 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kashmiri Lamb Chops

  • 12 Lambs Chops
  • 2 cups Milk
  • 1 inch Cinnamon
  • 2 teaspoons Fennel seeds (saunf)
  • 2-3 Green cardamoms
  • 8-10 Black peppercorns
  • 1/4 cup khoya / mawa grated
  • to taste Salt
  • 1 1/3 cup Yogurt
  • 3/4 cup Refined flour (maida)
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoons Ginger-garlic paste
  • a pinch Turmeric powder
  • for deep-frying Oil


  1. Wash lamb chops and beat with a steak hammer to break the fibres.
  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.
  3. Add khoya and salt and put the cooker back on heat and cook till all the moisture is absorbed.
  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.
  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.
  6. Arrange them on a serving plate and serve hot.

Nutrition Info

Calories 2247
Carbohydrates 104.8
Protein 131.7
Fat 144.6