Tuesday, April 2, 2013

Kashmiri Fried Lamb Lollipops (Rib Chops)

Kashmiri Lamb Lollipops! One of my absolute favorite ways to devour lamb. And if you are gagging over the idea of a lamb flavored sweet round sucker right about now, rest assured it's not that kind of lollipop, haha! "Lollipop" just refers to the way the rib chop is cut and prepared (seen below) Other than that it's a flavorful traditional Indian recipe packed with warm spices and twice cooked to perfection. First by poaching the lamb and then battering and frying it. Genius!


Kashmiri Fried Lamb Lollipops (Rib Chops)

Paleo, Grain/Gluten Free


Ingredients:

4 lamb rib chops, frenched completely trimmed

3/4 teaspoon cumin seeds

1 teaspoon coriander seeds

3/4 teaspoon black peppercorns

1 3/4 cup full-fat coconut milk (one 13.5 ounce can)

1/4 cup water or white wine

2 cinnamon sticks, broken into a few pieces

Seeds from 10 whole green cardamom pods

10 whole cloves

1 inch piece of ginger, grated

1 medium onion, finely chopped

Lime wedges


For the coating:

2/3 cup arrowroot flour (traditionally chickpea flour)

2 teaspoons chili powder

1/4 cup water

1/2 cup thick plain yogurt (we like goat)


Palm shortening, or tallow for deep frying


Method:

1. In a small frying pan, dry roast the cumin and coriander seeds till aromatic. Crush the seeds with the peppercorns in a spice grinder or mortar & pestle

2. Transfer the spice mixture to a large saucepan and add the coconut milk, wine/water, cinnamon, cardamom, cloves, ginger and onion

3. Bring to a boil over a medium heat. Gently drop the lamb chops into the liquid and bring it back to a boil. Reduce heat and simmer for 45 minutes to 1 hour or until the liquid is very thick and reduced. Remove the lamb chops and pat dry. Discard the leftover liquid.

4. Whisk together the arrowroot and chili powder into the water and yogurt to make a thick batter

5. Fill a heavy based saucepan one-third full of palm shortening/tallow. Heat till it reaches about 350 degrees on a candy/deep fry thermometer.

6. Dip the lamb cutlets in the yogurt batter, shaking off the excess and fry in small batches until crisp and golden. Remove from the oil and drain on paper towels. Allow the oil to heat back up to 350 degrees before starting the next batch.

Serve with lime wedges

Also see this recipe at  US Wellness Meats


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