Name: Aatish-E-Champ
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)

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.

A Message from our Provider:

“Bibles that are falling apart are usually owned by people who aren’t.”