Burrah Masaledar Recipe

• 15 Lamp Chops (washed and dried)
• 2 inch piece Raw Papaya (grated)
• 1 cup Yoghurt (hung)
• 2 Onions (chopped)
• 2 Tomatoes (chopped)
• 1 tbsp Coriander Seeds
• 4 Cloves
• 2 Black Cardamoms
• 1 blade Mace
• 6-7 Black Peppercorns
• 2 Dried Chilies
• 2 tsp Kashmiri Red Chili Powder
• 1 tbsp Ginger Paste
• 1 tbsp Garlic Paste
• 1 tbsp Coriander Leaves (chopped)
• 3 tbsp Oil
• Salt

• Take a bowl and add curd, raw papaya and salt.
• Marinate the lamp chops in the curd mixture for 2 hours.
• Roast all the dry spices and powder them in a blender.
• Now heat oil in a pan and sauté onions until golden.
• Now add ginger-garlic paste and fry for 2 minutes.
• Add kashmiri chili powder and the powdered spices.
• Add marinated lamb chops and mix well with the spices.
• Add one cup water and simmer the gas for fifteen minutes.
• Cook till chops become tender.
• Add tomatoes and cook on high flame for 5 minutes.
• Garnish with coriander leaves.