Mughal Meatfeast
As part of National Curry Week, together with Kingfisher Beer we've been gastronomically travelling the Indian subcontinent to uncover food shaped by its' terrain and history. It's an unstoppable foodie adventure. Here we head up to the state of Jammu & Kashmir, is nestled in the heart of the Himalayas, populated by Shikaras (large houseboats) aristocratic valleys, steep mountainsides, often referred to it as paradise. In fact, when the Mughal Emperor Jahangir first saw Kashmir he said “If there is a paradise on Earth, it is here, it is here, it is here.”
Kashmiris are primarily meat eaters.
The Kashmiri Muslim “Wazawaan ” an elaborate ritualistic meal for special guests is nothing short of spectacular. It can have thirty or more courses. Mouth watering desserts generally made of dairy products follow and the meal is then topped off with the “kawah ” a green tea transformed into a magical portion with just the right amount of saffron, cardamoms and almonds. The meals are prepared by the Wazas – the master chefs of Kashmir. They are the descendants of Mughal rulers who come here in the early 15th century.
These Kashmiri spiced lamb chops promise to wrestle your appetite to the ground, like me, you may find yourself licking the plate clean without any shame and devouring every last crumb shed by the spice jacket worn by the chops.
How To Make Kashmiri Lamb Chops
- 60ml water
- 1 Cinnamon stick
- 4 black cardamoms, gently crushed
- 4 cloves
- 6 bay leaves
- 1kg lamb chops
- 600ml whole milk
- Pinch of saffron (optional)
- 1 tsp fennel powder
- Salt
- 120ml plain whole Greek yoghurt
- 1 teaspoon red chili powder
- 2tsp garam masala
- 2 + 4 tablespoons gram flour (chickpea flour)
- Rapeseed or vegetable oil to pan fry (a depth of 3cm)
Step 1
Heat the water in a pan until the water gently bubbles and then throw in the cardamom, cinnamon, cloves, fennel powder and bay leaves. Simmer for a minute until the spices yield their aroma. Pop in the chops and pour in the milk together with a thumb pinch of saffron and salt. Over a low to medium heat cook until the milk is absorbed.
Step 2
Whilst the chops are cooking make the marinade. Mix the yoghurt, chilli powder, garam masala and two tablespoons of gram flour and set aside.
Spread the remaining 4 tablespoons of gram flour on a flat surface.
Step 3
Remove from the chops from the heat and transfer the meat to a platter.
Step 4
Using a wok or large skillet heat the oil to a high temperature and test with a cumin seed, if it sizzles, it’s ready to cook. Drench each chop in the yoghurt marinade then dredge in the gram flour. Pan fry on each side it until golden brown on each side.
Mughal Meatfeast
As part of National Curry Week, together with Kingfisher Beer we've been gastronomically travelling the Indian subcontinent to uncover food shaped by its' terrain and history. It's an unstoppable foodie adventure. Here we head up to the state of Jammu & Kashmir, is nestled in the heart of the Himalayas, populated by Shikaras (large houseboats) aristocratic valleys, steep mountainsides, often referred to it as paradise. In fact, when the Mughal Emperor Jahangir first saw Kashmir he said “If there is a paradise on Earth, it is here, it is here, it is here.”
Kashmiris are primarily meat eaters.
The Kashmiri Muslim “Wazawaan ” an elaborate ritualistic meal for special guests is nothing short of spectacular. It can have thirty or more courses. Mouth watering desserts generally made of dairy products follow and the meal is then topped off with the “kawah ” a green tea transformed into a magical portion with just the right amount of saffron, cardamoms and almonds. The meals are prepared by the Wazas – the master chefs of Kashmir. They are the descendants of Mughal rulers who come here in the early 15th century.
These Kashmiri spiced lamb chops promise to wrestle your appetite to the ground, like me, you may find yourself licking the plate clean without any shame and devouring every last crumb shed by the spice jacket worn by the chops.
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