Lamb chops (chaampan)
Ginger, finely chopped
1 1/2 inch
Fresh coriander leaves
Green papaya, chopped
Fresh mint leaves
Spinach leaves (palak), hand torn
Gram flour (besan), roasted
Black peppercorns, crushed
To make the marinade, grind the papaya, green chilli, ginger, mint leaves, coriander leaves, salt and spinach with a little water to a fine paste.
Take the yogurt in a deep bowl. Add the gram flour and the papaya paste and whisk well. Add freshly crushed peppercorns and mix well. Beat the lamb chops for a while. Add them to the marinade alongwith the vinegar and mix well. Set aside in a refrigerator to marinate overnight.
Heat the oil in a non-stick pan. Add the ginger and sauté. Place the marinated chops on the pan and cook, turning once in between.
Baste with butter, cover and cook on medium heat for some more time. Serve hot with mint chutney.