Serves: 4
Total Calories: 273

12 to 15 rib lamb chops, (about 2 pounds), all visible fat trimmed
1 to 1 1/2 cup milk
4 whole cloves
1 stick cinnamon (1-inch)
3 black cardamom pods, lightly chrished to break the skin
1 tablespoon ground fennel seeds
1 teaspoon ground ginger
1/2 teaspoon salt, or to taste
1/2 cup melted ghee, mustard oil, or vegetable oil for pan-frying
4 to 6 silver leaves (optional)

1. Place the chops, milk, cloves, cinnamon, cardamom pods, fennel seeds, ginger, and salt in a heavy wok or saucepan (not nonstick), and bring to a boil over high heat. Reduce the heat to low, cover the pan, and cook until all the milk has been completely absorbed, the lamb is fork-tender, and all the spices cling to the chops, 20 to 25 minutes. Cool at least 1 hour.

2. Heat the ghee or oil in a large wok or skillet over medium-high heat until it registers 325°F to 350°F on a frying thermometer or until a small piece of meat dropped into the hot oil takes 15 to 20 seconds to rise to the top.

3. Standing far from the wok (to avoid splattering), use tongs to add the chops, piece by piece, adding as many as the wok will hold at a time without crowding. Pan-fry, turning them around with a slotted spatula, until they are crispy and golden.

4. Transfer to a tray lined with paper towels to drain, then transfer to a serving platter. Garnish with silver leaves and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 273
Calories from Fat: 251

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