Burrah Masaledar
| Serves: |
4 |
| Recipe Type: |
Non Veg. |
| Preparation Time: |
120 M |
| Cooking Time: |
40 M |
| Difficulty: |
Average |
Ingredients:
- 15 Lamp Chops (washed and dried)
- 2 inch piece Raw Papaya (grated)
- 1 cup Yoghurt (hung)
- 2 Onions (chopped)
- 2 Tomatoes (chopped)
- 1 tbsp Coriander Seeds
- 4 Cloves
- 2 Black Cardamoms
- 1 blade Mace
- 6-7 Black Peppercorns
- 2 Dried Chilies
- 2 tsp Kashmiri Red Chili Powder
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Coriander Leaves (chopped)
- 3 tbsp Oil
- Salt
Cooking Instructions:
- Take a bowl and add curd, raw papaya and salt.
- Marinate the lamp chops in the curd mixture for 2 hours.
- Roast all the dry spices and powder them in a blender.
- Now heat oil in a pan and sauté onions until golden.
- Now add ginger-garlic paste and fry for 2 minutes.
- Add kashmiri chili powder and the powdered spices.
- Add marinated lamb chops and mix well with the spices.
- Add one cup water and simmer the gas for fifteen minutes.
- Cook till chops become tender.
- Add tomatoes and cook on high flame for 5 minutes.
- Garnish with coriander leaves.
Suggestions:
