Kashmiri Lamb Chops with Spices and Saffron

Ingredients

• 500g (1.1 lb) lamb chops 500g (1.1 lb) lamb chops
• 1 cup plain yogurt 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1 teaspoon fennel powder 1 teaspoon fennel powder
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, fennel powder, cinnamon, cardamom, saffron strands, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the lamb chops to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to penetrate the meat.
3. 3.
   Heat vegetable oil in a large frying pan over medium heat.
4. 4.
   Remove the lamb chops from the marinade, allowing any excess marinade to drip off.
5. 5.
   Carefully place the lamb chops in the hot oil and fry for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Once cooked, transfer the lamb chops to a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve hot and garnish with fresh coriander leaves, if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the strands in a tablespoon of warm milk for 10 minutes before adding them to the marinade.

Tips & Tricks

• For a spicier version, increase the amount of Kashmiri red chili powder according to your preference.
• If you prefer a milder flavor, reduce the amount of ginger-garlic paste in the marinade.
• Serve the Kabargah with a side of mint chutney or yogurt dip for a refreshing contrast to the rich flavors.

Serving advice

Kabargah is best enjoyed as a main course dish, accompanied by steamed rice or naan bread. Serve it with a side of Kashmiri pulao and a fresh cucumber salad to complete the meal.

Presentation advice

Arrange the golden-brown lamb chops on a platter, garnished with fresh coriander leaves. Drizzle a few saffron strands on top for an elegant touch. Serve with a sprinkle of fennel seeds for added aroma and visual appeal.