How to make Dhaniya Adrak Champe -
Spicy lamb chops grilled till tender.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lamb chops, Ginger (अदरक)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Dhaniya Adrak Champe checkout Sticky Lamb Chops, Spicy Lamb Chops. You can also find more Snacks and Starters recipes like Elaichi Pista Crullers Smoked Patiala Kabab - SK Khazana Sweetcorn Cakes Rawa Idli
Dhaniya Adrak Champe Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dhaniya Adrak Champe Recipe
Lamb chops 500 grams
Ginger 1 tablespoon
Ginger, finely chopped 1 1/2 inch
Melted butter 4 tablespoons
For marinade :
Fresh coriander leaves 1/2 small
Ginger 2 inches
Green papaya, chopped 2 tablespoons
Green chilli 1
Fresh mint leaves 8-10
Salt to taste
Spinach leaves (palak), hand torn 6-8
Hung yogurt 1/2 cup
Gram flour (besan), roasted 2 tablespoons
Black peppercorns, crushed 5-6
Vinegar 1 tablespoon
Mint chutney as required
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Baste with butter, cover and cook on medium heat for some more time. Serve hot with mint chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
