Badaam Chaamp

In a deep bowl, place the lamb chops and add in all the ingredients mentioned under marinade (Vinegar, Yoghurt, Papaya Paste, Chilli powder, Ground Elaichi & cloves, black pepper and pinch of nutmeg) . Mix all ingredients to coat the lamb.

Marinade the lamb in the spice- curd mixture, for a minimum of 2 hrs.

Heat a grill/girdle with 3 tbsp of ghee/butter and fry the lamb chops by coating them with the marinade, until well done. You may add extra ghee/butter if the meat tends to stick to the pan. Set aside on a plate.

In a deep bottom kadai/wok- heat 4tbsp ghee/butter. Once it melts, add the whole spices (Cardamon, Cinnamon stick, bay leaf) and let them splutter and make the ghee/butter fragrant.

Next add the fried onion paste, ginger and garlic paste. Fry till all the water evaporates and the consistency reduces to half leaving aside the oil. Remember the raw smell needs to go,else your gravy will smell awful.

Once the onion paste is fried off, add the finely ground almond paste and stir in.

Cook the mixture until the paste turns slightly brown on a medium simmer and the oil starts to leave the sides of the pan. Do not overcook else the mixture will turn bitter, due to the almonds.

Add red chilli powder, salt to taste and 1cup of water. Bring the gravy to a boil by slightly increasing the flame (you do not want it to stick to the bottom and burn). Add the meeta attar/kewda essence and give it one final stir.

Once the mixture starts boiling, reduce the flame to a low and place the butter fried lamb chops into the gravy. Do not stir. else the meat will fall off, simply use a spoon and coat the lamb with gravy.

Cook the gravy & lamb with a closed lid on a low flame. Until the desired consistency is reach. This should take about 10-15mins.

Serve hot with Rotis/Naan or Ghee rice