Name: DHUNGARI LAMB CHOPS recipe by Ruma Roy at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 large lamb chops (fat trimmed and removed); 3 tablespoon ginger paste; 3 tablespoon garlic paste; 2 tablespoon raw papaya paste (or 1 teaspoon meat tenderizer); 1 teaspoon green chilli paste; 1 tablespoon mint paste (fresh, if not available, use dried mint leaves); 1 ½ tablespoon fresh coriander paste; ½ teaspoon salt (to taste); 1 tablespoon lemon juice; 2 teaspoon Punjabi Garam Masala powder; 1 teaspoon chilli powder (to taste); 1 ½ teaspoon cumin powder; 1 ½ teaspoon coriander powder; ½ tablespoon fenugreek leaf powder (kasoori methi); ½ teaspoon red Chilli Powder; 1 teaspoon yellow mustard (powdered); 4 tablespoon yogurt; ½ tablespoon mustard oil; 1 tablespoon soy sauce; 1 tablespoon tomato ketchup; 1 piece of coal; Onion skin (dry); ghee

Ingredients Serving: 4

8 large lamb chops (fat trimmed and removed)
3 tablespoon ginger paste
3 tablespoon garlic paste
2 tablespoon raw papaya paste (or 1 teaspoon meat tenderizer)
1 teaspoon green chilli paste
1 tablespoon mint paste (fresh, if not available, use dried mint leaves)
1 ½ tablespoon fresh coriander paste
½ teaspoon salt (to taste)
1 tablespoon lemon juice
2 teaspoon Punjabi Garam Masala powder
1 teaspoon chilli powder (to taste)
1 ½ teaspoon cumin powder
1 ½ teaspoon coriander powder
½ tablespoon fenugreek leaf powder (kasoori methi)
½ teaspoon red Chilli Powder
1 teaspoon yellow mustard (powdered)
4 tablespoon yogurt
½ tablespoon mustard oil
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 piece of coal
Onion skin (dry)
ghee

Instructions

Chops are marinated in two steps.
For first marinate, mix the ginger paste, garlic paste and raw papaya paste (or meat tenderizer) and salt and massage thoroughly on the chops.
Leave for at least 1 hr.
In second step of margination, take the remaining ingredients and mix well together to make a fine paste. Add this to the marinade and leave for at least two hours. I marinate mine overnight.
After marination, take chops out of marinade, lightly grease a griddle and cook chops on medium heat with lid on for 10 minutes either side; remove lid and cook on high heat for another 15 minutes either side, turn as needed
Brush with melted butter or ghee while the chops are still on the griddle. Turn the heat off
Make a small shallow bowl using aluminum foil, heat the coal till its red hot. Place onion skin/peel in the foil-bowl, put the red-hot cinder on onion peels, add few drops of ghee on top and cover with a heavy lid. Keep covered for 5 minute
Serve with steamed rice/pulao or variations (such as tomato rice, as shown in picture). Standalone, it can be served as an appetizer too.

Similar Recipes