03 January 2013,00:43 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a large saucepan and add the whole spices, the asafoetida and the star anise. Fry for about 20-30 seconds.
  • Add the lamb chops and a pinch of salt to the saucepan and lightly brown the meat.
  • Mix in the ground spices, the nutmeg. Stir in the milk, saffron threads and ground almonds. Bring to the boil, stirring constantly.
  • Simmer to low flame, partially cover and cook for about an hour or until the meat is tender and almost no liquid remains. Stir occasionally and allow to cool.
  • Shallow fry the chops in batches until it turn golden. Strain the sauce to remove any whole spices.
  • Add a little milk or water to make it a pouring consistency - heat and serve separately.
  • Remove the cocktail sticks from the meat before serving. Decorate with flaked almonds.
  • Serve hot with the Lemon Rice.


  • 750 grams lamb loin chops, Curl each into a neat shape and secure with cocktail sticks
  • 1 litres whole milk
  • 2 tablespoons Cooking oil
  • ¼ teaspoon nutmeg
  • A large pinch of asafoetida
  • 1 star anise
  • Few saffron threads
  • 1 tablespoon ground almonds
  • Cooking oil for shallow frying
  • Salt and freshly ground black pepper, to taste
  • Flaked almonds

Whole Spices

  • ½ teaspoon cumin seeds
  • 2 bay leaves
  • 2 inch cinnamon stick
  • 3 cardamom pods, crushed
  • 2 cloves, ground

Ground Spices

  • ¾ inch ginger
  • ½ teaspoon cumin seeds
  • 1 teaspoon fennel seeds

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