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DHUNGARI LAMB CHOPS

May-25-2018
Ruma Roy
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT DHUNGARI LAMB CHOPS RECIPE

Traditional lamb chops with a twist, Smokingly yummy!

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Middle Eastern
  • Roasting
  • Grilling
  • Main Dish

Ingredients Serving: 4

  1. 8 large lamb chops (fat trimmed and removed)
  2. 3 tablespoon ginger paste
  3. 3 tablespoon garlic paste
  4. 2 tablespoon raw papaya paste (or 1 teaspoon meat tenderizer)
  5. 1 teaspoon green chilli paste
  6. 1 tablespoon mint paste (fresh, if not available, use dried mint leaves)
  7. 1 ½ tablespoon fresh coriander paste
  8. ½ teaspoon salt (to taste)
  9. 1 tablespoon lemon juice
  10. 2 teaspoon Punjabi Garam Masala powder
  11. 1 teaspoon chilli powder (to taste)
  12. 1 ½ teaspoon cumin powder
  13. 1 ½ teaspoon coriander powder
  14. ½ tablespoon fenugreek leaf powder (kasoori methi)
  15. ½ teaspoon red Chilli Powder
  16. 1 teaspoon yellow mustard (powdered)
  17. 4 tablespoon yogurt
  18. ½ tablespoon mustard oil
  19. 1 tablespoon soy sauce
  20. 1 tablespoon tomato ketchup
  21. 1 piece of coal
  22. Onion skin (dry)
  23. ghee

Instructions

  1. Chops are marinated in two steps.
  2. For first marinate, mix the ginger paste, garlic paste and raw papaya paste (or meat tenderizer) and salt and massage thoroughly on the chops.
  3. Leave for at least 1 hr.
  4. 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.
  5. 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
  6. Brush with melted butter or ghee while the chops are still on the griddle. Turn the heat off
  7. 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
  8. Serve with steamed rice/pulao or variations (such as tomato rice, as shown in picture). Standalone, it can be served as an appetizer too.

Reviews (6)  

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Payal Singh
May-30-2018
Payal Singh   May-30-2018

Excellent recipe.

Jyoti Gupta
May-26-2018
Jyoti Gupta   May-26-2018

Daarun

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