Ingrediants |
|
| Lamb chop | 8 piece |
| Garlic (lahsan) cloves | 10-12 |
| Garlic ginger (adrakh lahsan) paste | 2 table spoon |
| Red chilli (red chilli) powder | 2 table spoon |
| Cumin (jeera ) powder | 1 table spoon |
| Coriander (dhaniya) powder | 2 table spoon |
| Black pepper (kali mirch) powder | 2 table spoon |
| Hot spices (garam masala) powder | 1 table spoon |
| Turmeric (haldi) powder | ½ tea spoon |
| Cinnamon (dalchini) | 1 “ piece |
| Whole red chilli (sabut lal mirch) | 2-3 |
| Vinegar (sirka) | 2 table spoon |
| Salt (namak) | to taste |
| Lemon juice (nimboo ka ras) | 2 table spoon |
| Mustard oil (sarso ka tel) | 4 table spoon |
Method
- 1. Clean and wash lamb chops.
- 2. Take it in a big pan, add 2 cups of water, salt, garlic cloves, cinnamon stick and whole red chilli and boil till the chops are half cooked.
- 3. Let the water completely dry and then let it cool.
- 4. Now take vinegar in a bowl and add powders of coriander, cumin, red chilli, black pepper, turmeric and hot spices and mix it well.
- 5. Now add lemon juice and salt in this paste and marinate lamb pieces with it. Now add 1 table of mustard oil in this mixture and leave it for 1 hour.
- 6. Heat oil in a flat pan and arrange the marinated lambs on it.
- 7. Cook it on low flame from both sides.
- 8. Once it is done serve it hot.
- Recipe Type : Kababs / Starter, Mutton, Non vegetarian
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