Thick, succulent chops marinated in bold spices and yogurt, roasted to a smoky crust that melts into tender .
4-6 lamb or mutton chops (about 500g), trimmed
1 cup plain yogurt (hung curd preferred)
2 tbsp ginger-garlic paste
1 tbsp Kashmiri red chili powder (for color)
1 tsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
1 tsp black salt
2 tbsp mustard oil
1 tbsp chaat masala (for sprinkling)
Salt to taste
Lemon wedges and onion rings, for serving
Fresh coriander leaves, for garnish
Prepare the chops: Make shallow cuts on the chops with a knife to help the marinade penetrate. This also helps them cook more evenly.
Make the marinade: In a bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, black salt, mustard oil, and regular salt. Mix well to form a smooth paste.
Marinate: Coat the chops thoroughly with the marinade, ensuring they are well covered. Cover and refrigerate for at least 4-6 hours, or preferably overnight for the best flavor and tenderness.
Cook the chops: Preheat oven to 200°C (400°F). Place the marinated chops on a baking rack set over a tray. Bake for 20-25 minutes, then flip and bake for another 10-15 minutes, or until cooked to your liking and slightly charred. Alternatively, grill on a barbecue or in a tandoor for a smokier flavor.
Finish and serve: Sprinkle with chaat masala while still hot. Garnish with fresh coriander. Serve immediately with lemon wedges, onion rings, and mint chutney.
Spice Level:
Experience the authentic flavors of this signature dish prepared by our expert chefs