Ingredients
1kg lamb chops (double bone)
1 tbsp raw papaya paste
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
1 gm yogurt
1 tsp red chilli, crushed
1 tsp red chilli powder
1 tsp cumin seeds (jeera)
1 tsp fenugreek seeds
1/2 tsp cardamom powder
1 tsp whole coriander
1 tsp green chilli paste
1/2 tsp garam masala powder
1/2 tsp cinnamon powder
1 1/2 cup corn oil
1 tbsp refined flour (maida)
Method
Marinate the double bone lamb chops in ginger-garlic paste, raw papaya paste and salt after washing them.
Mix the remaining spices, corn oil and refined flour in yogurt and add this to chops. Put them in refrigerator to set for 10-15 minutes.
Put onto skewers and grill chops on charcoal.
Serve hot with mint chutney.