(single bone ribs)500 – 650 gm
Mustard oil100 ml
Big cardamom2 gm
Bay leaf1 leaf
Poppy seed20 gm
Black pepper powder5 gm
Green cardamom powder2 pinch
Mace powder4 gm
Black saltto taste
Garam masala5 gm
Metha iter2 drops
Green chillies4 nos
Mutton stock or water
Clean and wash the lamb chop, keep aside.In a mixing bowl whisked the curd, keep aside. Soak, drain and make a fine paste of chironji seed, magaj seed, poppy seeds and desiccated coconut, keep aside. Chop green chillies, onion and mint leaves, keep aside
Heat mustard oil in a lagan till it evaporates its bitterness.
Add chopped onion, chopped ginger, chopped garlic and chopped green chilliesalong with all whole spices (bay leaf, cloves, cinnamon and big cardamom) and leave it for few seconds.
Add mutton chapand fry it gently in the oil.
Add salt and black salt as required, cover the lagan or utensil with lid and cook it in a slow flame for 30 mins.
Open the lid and add whisked curd.
Add prepared paste and cook it for another 10 minutes over slow flame.
Add all the powder spices.
Add mutton stock or water and cook upto done.
Add ghee and two drop of metha iter to the prepared chap.
TO SERVE: -Serve mutton chap in a kebab plate.
(Courtesy: Chef de Cuisine Ashwani Kumar, The Leela