Exclusive Atul Kochhar recipe to try The celeb chef teaches us how to make lamb chops ‘Tawe kee Champen’ on Dubai visit By Time Out Dubai staff 21 August 2013 Lamb Chops “Tawe kee Champen”In Fennel and Tellicherry Pepper MarinadeServes - 5 portionsIngredients: First MarinationLamb chops - 15 nos Ginger garlic paste - 2 tbspSalt - 1 tspPapaya - 1.5 tbspMalt vinegar - 50 mlKashmiri Chili pwd - 1 tspChopped green chill - 1 tspChopped Ginger - 1 tbspCrushed peppercorns - 2 tspCrushed Fennel seeds - 2 tspSecond MarinationHungcurd - 75 gmsGaram masala - 1 tspMace pwd - 1/4 tspGreen cardamom pwd - 1tspCream - 50 mlMustard oil - 50 mlKashmiri Chilli pwd - 1tsp SIMILAR ARTICLES 9 awesome brunches to enjoy over the long weekend Dish of the week: Nathan Outlaw at Al Mahara Best fish dishes in Dubai Dish of the week: Le Cirque Preparation of the Hung Curd:Tie the curd in a Cheese cloth, hang overnight with underneath container to collect whey. The result is thick and creamy curd left in cheese cloth.Method: 1 Clean the lamb chops, trim the extra fat and French the Lamb chops.2 Marinate the lamb chops with ginger garlic paste, salt, papaya paste, malt vinegar, Kashmiri Chilli pwd , chopped green chili, chopped ginger, crushed peppercorns & fennel seeds.3 Allow the marinated chops to rest for 3-4hrs.4 Second Marination of Lamb Chops to be done in hung curd, garam masala ,Mace pwd, green cardamom pwd , Kashmiri chilli pwd , cream and mustard oil . Rest the marinated lamb chops for 2-3 hrs.5 Cook the lamb chops on medium to hot tawa for 5-8 minutes.6 Transfer the lamb chops in a baking tray and finish them in preheated oven at 200 – 225 deg c for 4-5 minutes.7 Baste the lamb chops in between with clarified butter.8 Once the lamb chops are cooked, season them with lemon juice and chaat masalaDine at Rang Mahal with Atul Kochhar: The chef visits his Dubai restaurant until August 23. Tonight’s meet and greet includes a three-course dinner. Dhs250 per person (one glass of grape). 6pm to 8pm. JW Marriott Marquis Dubai, Business Bay (04 414 3000).