Kashmiri Mutton Chops Recipe Type 2

As I said I have learnt two methods for Kashmiri mutton chops recipe. Here's second type.

Ingredients for Kashmiri Mutton Chops Recipe Type 2:

Double mutton chops - 10 nos
Green cardomom - 6
Cloves - 5
Fennel seeds - 1 1/2 tsp
Cinnamon  - 2 sticks
Milk - 4 cups
Gram flour - 1/2 cup
Rice flour - 1/4 cup
Red chili powder - 1 tsp
Asafoetida (hing) - 1/2 tsp
Lemon juice - 1 tbsp
Ghee - 1/4 cup
Salt, as required

Method for Kashmiri Mutton Chops Recipe:

Place cardamom, cloves and fennel seeds in a small muslin cloth and tie over a knot to make it a small pouch.

Heat a large saucepan, place the mutton chops along with milk and 4 cups water. Drop the spice pouch into it. Cook on medium flame till water drains.

While the chops are cooking, mix the rice flour and gram flour together. Add water to make a thick batter. Add to this salt, red chili powder, hing and mix well.

Remove the chops from the saucepan and allow it to cool.

Once cool, dip each mutton chop in the batter and deep fry in ghee. You can also use oil for frying instead of ghee, or mix oil and ghee in 1:1 proportion.

Serve hot with lemon wedge, onion rings and red chili sauce.