chettinad Lamb chop

Ingredients

16 no Lamb chops

Marination

1.5 tbsp. raw papaya paste

1 tsp. Crushed peppercorns

½ tsp. Turmeric powder

1 tsp. Salt

45 ml Lime juice or malt vinegar

½ tsp. Nut Meg powder

Ginger Garlic paste

Masala

5 tbsp. Oil

3 no Onions - chopped

4 no Tomatoes - chopped

3 no Green chili

2-3 sprigs Curry leaves

½ tbsp. Chili powder

1 tbsp. Coriander powder

¼ tsp. Turmeric powder

½ tsp. Salt

2 tbsp. Chettinad masala

½ bunch. Coriander leaves – chopped

For Chettinad masala

12 no. Red chili

1 tbsp. Coriander seeds

2 no Cinnamon (1.5 inch)

3-5 no Cardamom

1.5 tsp. Aniseed

3-5 no. Cloves

1 tsp., Cumin

½ tsp. Peppercorn

2 tbsp. Copra or Desiccated coconut

6-8 no Curry leaves

Note: Broil or dry roast the ingredients and powder coarsely

PROCEDURE

1. Mix all the ingredients of the marination on the lamb chops and leave to marinate for over 4 hrs.
2. Heat a tawa or pan, add 2 tbsp. oil and roast the lamb chops till almost done. Keep aside.
3. Heat 3 Tbsp. of oil in a kadhai, add onions and sauté till translucent.
4. Add ginger garlic paste and stir-fry for 2 minutes. Then
5. Add the rest of the ingredients and cook till tomatoes are well cooked and masala in thick
6. Add the lamb chops to the masala and cook for over 3 minutes or till the masala coat the chops well and the meat is fully cooked.
7. Serve hot garnished with chopped coriander leaves.