| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Femina, Meat, Femina1 |
4 |
servings |
INGREDIENTS
| 900 |
g |
Tender lamb chops |
| 100 |
g |
Ginger paste |
| 50 |
g |
Garlic paste |
| 1 |
tb |
Salt; (15 g) |
| 1 |
ts |
Black pepper powder; (5 g) |
| 1/2 |
c |
Rogan; (120 ml) |
| 100 |
ml |
Brown onion paste |
| 4 |
tb |
Tamarind pulp; (60 ml) |
| 50 |
g |
Garam masala powder |
| 50 |
ml |
Red chilli paste |
| 50 |
g |
Gram flour |
| 2 |
tb |
Jaggery pulp; (30 ml) |
INSTRUCTIONS
CLEAN the tender lamb chops and marinate in ginger paste, garlic
paste, salt, pepper, rogan, brown onion paste, tamarind pulp, garam
masala powder and red chilli paste. Lightly roast the gram flour and
add it to the marinated lamb chops. Mix well. Add little jaggery to
the marinated lamb chops and keep aside for four hours.
Put the lamb chops on skewers (sheekh) and cook in a clay oven
(tandoor) for 20 to 25 minutes or till done. Serve hot.
Converted by MC_Buster.
NOTES : Mutton chops grilled on skewers
Converted by MM_Buster v2.0l.
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