Kashmiri Lamb Lollipops
- 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
- 2/3 cup arrowroot flour (traditionally chick pea 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
- Lime wedges
- 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.
- Transfer the spice mixture to a large sauce pan and add the coconut milk, wine/water, cinnamon, cardamom, cloves, ginger and onion.
- 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 left over liquid.
- Whisk together the arrowroot and chili powder into the water and yogurt to make a thick batter.
- 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.
- 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