Lamb chop

Ingredients

Mutton chops 1/2 kg
Ginger garlic (adrakh lahsan) chopped 2 tea spoons
Whole Chilli powder ( sabut red chilli) 2-3 Pieces
Coriander seeds (dhaniya) 1 ½  tea spoon
Cumin powder (jeera) (roasted) 1 tea spoon
Turmeric (haldi) ½ tea spoon
Yoghurt (curd) (whipped) 6 table spoons
Onions (payaz) slice ¼ cup
Stone flower (pather phool) ½ tea spoon
Mace (javitri) 4-5 blades
Rose petals (gulab ki pankhudi) ¼ tea spoon
Screw pine (kewra) water ½ tea spoon
Cloves (laung) 2-3Pieces
Brown cardamom seeds (badi elaichi) 2
Cinnamon (dalchini) 1” piece
Refined Oil 1/2 cup
Salt to taste

For garnishing

Fresh coriander (chopped) for garnishing
Ginger (julienne cut) for garnishing

Method

  • 1. Heat little oil in a pan and fry the onions till it becomes brown.
  • 2. Take fried onion, ginger-garlic, red chilly, coriander seeds, stones flower, mace, cloves, rose petal, cinnamon, seeds of coriander and turmeric in a blender jar and make a smooth paste.
  • 3. Also add roasted cumin powder, salt and whipped yogurt in the ground spices and mix them all.
  • 4. Marinate the mutton chops and leave it for 4-5 hours.
  • 5. Heat oil in a cooking pan. Add the marinated chops with the marinade.
  • 6. Cover it with and let it cook for 45 minutes or till it done. (Sprinkle little water if required).
  • 7. Once it is cooked add screw pine (kewra) essence.
  • 8. Garnish with coriander and ginger and serve hot with roti.

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