Champe - Mutton Chops

Ingredients

• • Mutton (lamb ribs) - 1 kg
• • Garlic paste - 2 teaspoons
• • Ginger paste - 1 teaspoon
• • Lemon juice - 1 teaspoon
• • Salt - as required
• • Pepper - as required
• • Oil - 6 tablespoons

Method

• 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.