Exclusive Atul Kochhar recipe to try

The celeb chef teaches us how to make lamb chops ‘Tawe kee Champen’ on Dubai visit

Recipe

Lamb Chops “Tawe kee Champen”
In Fennel and Tellicherry Pepper Marinade

Serves - 5 portions
Ingredients:
First Marination

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

Second Marination
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.

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 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).

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