Ingredients

• 6 lean lamb or mutton chops
• 2 teacupful - dhye (sour curd)
• 1 dessertspoonful - ground corianders or 1 teaspoonful - green coriander, minced
• 1 dessertspoonful - ground khus khus (poppy seeds)
• 1/2 teaspoonful - ground chillies
• 1 small saltspoonful - ground all spices
• 1 pinch ground cardamoms
• 1 pinch ground cloves
• 1/2 inch piece fresh or pickled green ginger
• 2 cloves garlic (minced finely)
• salt to taste

How to Make Mughlai Chops

• Marinate lamb or mutton chops for an hour or more in the mixture of all ingredients.
• Fry in a saute pan the chops and marinate in ghee or other fat until the meat is well cooked.
• Then sprinkle over them a dessert spoonful of Chenna flour (Bengal gram).
• Toss lightly for 2 to 3 minutes and serve.