Champe - Mutton Chops

Ingredients

1. Wash mutton chops. Drain & pat dry on a kitchen towel.
2. Pound only the meat on the chops, hitting carefully with a rolling pin, taking care not to hit on the bones, to flatten & break the tissues to make it tender.
3. Rub salt, pepper, lemon juice, ginger & garlic paste on the chops.
4. Keep the marinated chops aside for 2-3 hours.
5. Heat oil in a pressure pan for shallow frying. Add the chops.
6. Cook on high flame, stirring all the time.
7. Cook until the water of the mutton dries. Check for tenderness.
8. If the mutton is hard add ¾ cup water and give 2 whistles.
9. Keep on low flame for 1 minute. Remove from fire. Dry excess water.