Recipe - Aatish-E-Champ

900 g Tender lamb chops
100 g Ginger paste
50 g Garlic paste
1 tablespoon Salt; (15 g)
1 teaspoon Black pepper powder; (5 g)
One half cup Rogan; (120 ml)
100 ml Brown onion paste
4 tablespoon Tamarind pulp; (60 ml)
50 g Garam masala powder
50 ml Red chilli paste
50 g Gram flour
2 tablespoon Jaggery pulp; (30 ml)

CLEAN the tender lamb chops and marinate in ginger paste, garlic
paste, salt, pepper, rogan, brown onion paste, tamarind pulp, garam
masala powder and red chilli paste. Lightly roast the gram flour and
add it to the marinated lamb chops. Mix well. Add little jaggery to
the marinated lamb chops and keep aside for four hours.

Put the lamb chops on skewers (sheekh) and cook in a clay oven
(tandoor) for 20 to 25 minutes or till done. Serve hot.

Converted by MC_Buster.

NOTES : Mutton chops grilled on skewers

Converted by MM_Buster v2.0l.