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RECIPE: Desi lamb chops

Raag Progressive Indian Cuisine will tantalize all of your senses in ways that only Raag’s special blend of flavors and hospitality can.

By reimagining Indian cuisine – be it individual dining and sharing, a mix of small plates, entrees and sharing entrees with sides and desserts, complemented by equally creative and thoughtful mocktails, cocktails and beverages created with fresh seasonal ingredients and infused liquors – Raag Progressive Indian Cuisine will tantalize your all of your senses in ways that only Raag’s special blend of flavors and hospitality can.

Open Monday to Saturday: Lunch 11:00am - 02:30pm Dinner 04:00pm - 10:00pm Sunday: Lunch 11:00am - 02:30pm Dinner 04:00pm - 09:30pm

For more info visit them https://raagindiancuisine.com/

INGREDIENTS serve’s 4

• New Zealand lamb chops-640 grams

• Ginger paste- 20 grams

• Garlic paste-20 grams

• Oil-60 ml

• Lemon-60 ml

• Salt-To taste

• Green chilly paste-20 grams

• Mace powder-10 grams

• Garam masala powder-20 grams

• Turmeric powder-20 grams

• Coriander powder-20 grams

• Cardamom powder-20 grams

• Black Salt-20 grams

• Hung curd-400 grams

• raw papaya paste-60 grams

• Cashew paste-60 grams

METHOD:

• Clean and wash the lambchops. Using a steak hammer flatten the meat a bit.

• Pat dry. Keep aside.

• Combine half of the ginger, garlic, lemon juice, salt, turmeric powder. Marinate the lamb chops

with this mixture, cover and let it rest in refrigerator for two hours.

• In the mean time combine rest of the ingredients and chill it for two hours.

• Post two hours, marinate the chops with the prepared mixture.

• Heat a barbeque pan or a nonstick pan over medium heat, add clarified butter and cook each

side for around five minutes, till your desired doneness.

• Serve hot with a side of salad and mint chutney