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Gushtaba, rista, kabargah, yakhni, kaliya and myriad qorma have so dominated gastronomes’ imagination that the staples, so to speak, are seldom mentioned. Take, for instance, the chop. The Kashmiri rendering may not please the purist. One can also argue that it is a recipe ‘polluted’ by alien influences but for us it retains a distinct Kashmiri personality, very different from the Punjabi, Awadhi, Rampuri or Hyderabadi versions. Not to forget the Bengali avatar that is served enveloped in potato mash! At this stage, we must admit to a bias in favour of this cut of meat that has the seduction of a fillet a la pasanda, and yet allows one to play around with a bit of bone. Just a final word of caution; ensure that the chops are culled and flattened properly, or else these will curl during frying. Also resist the temptation to top these chops with any sprinkling masala. Save it for the day you are treating yourself to a burra. Kashmiri Lamb Chop Ingredients
and flattened) 500g Yogurt (whisked) ½ cup Ginger paste 1tsp Garlic paste 1tsp Lemon juice 1tsp Raw papaya paste 1tsp Red chilli powder 1tsp Jeera powder 1tsp Malt vinegar 1tsp Oil for deep frying 1cup Method Prepare a marinade by mixing yogurt, garlic and ginger, papaya pastes, oil, vinegar, along with the powdered spices. Apply evenly to the chops and keep in a cool place for at least four hours, preferably overnight. Heat oil in a thick-bottomed frying pan and fry the chops till rich golden-brown. Enjoy as a substantial snack or serve as a side dish in a main meal.
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WE have always felt that
signature dishes do a great disservice to any regional/ethnic cuisine.
Be it galauti and kakori in Lucknow or biryani
and baghare baigan in Hyderabad, these popular gems succeed in
stealing the show and push into everlasting oblivion equally delicious
dishes that have, for generations, delighted local patrons. The
Kashmir culinary repertoire is no exception.
Lamb chops (trimmed