Lamb Chops “Tawe kee Champen”
In Fennel and Tellicherry Pepper Marinade
Serves - 5 portions
Lamb chops - 15 nos
Ginger garlic paste - 2 tbsp
Salt - 1 tsp
Papaya - 1.5 tbsp
Malt vinegar - 50 ml
Kashmiri Chili pwd - 1 tsp
Chopped green chill - 1 tsp
Chopped Ginger - 1 tbsp
Crushed peppercorns - 2 tsp
Crushed Fennel seeds - 2 tsp
Hungcurd - 75 gms
Garam masala - 1 tsp
Mace pwd - 1/4 tsp
Green cardamom pwd - 1tsp
Cream - 50 ml
Mustard oil - 50 ml
Kashmiri Chilli pwd - 1tsp
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.
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 masala
Dine 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).