Mutton Ki Pasliyan

Ingredients

• • Rack of lamb - 8 pieces
• • Milk - 1 ½ cups
• • Water - ½ cup
• • Saunfs/Fennel seeds - 1 teaspoon
• • Choti elaichis/Green cardamoms - 7
• • Tej pattas/Bay leaves - 3
• • Laungs/Cloves - 4
• • Dahi/Yogurt - ½ cup
• • Cheese (grated) - ½ cup
• • Salt - as required
• • Black pepper powder - 1 teaspoon
• • Cream - 1 tablespoon
• • Butter (for basting) - as required

Method

• 1. Combine the milk with water, saunf, choti elaichi, tej patta, laung and a little salt.
• 2. Boil the whole rack of lamb in this on a slow fire until the meat is tender and very little liquid is left over.
• 3. Remove meat from the pan and leave to cool. Strain the remaining liquid and discard the whole spices.
• 4. Sprinkle a little salt over·the mutton (pasliyan).
• 5. Mix together dahi, cheese, black pepper powder and cream and apply all over the meat.
• 6. Cook in a very hot oven, basting with butter 2-3 times, for 8-10 minutes .
• 7. Cut between the bones to separate the chops or serve whole on a platter with onion rings and chutney.