Mutton Burrah - SK Khazana

Ingredients list for Mutton Burrah - SK Khazana

• 8 Lamb chops
• 1 cup Thick yogurt
• 1 1/2 tablespoons Raw papaya paste
• to taste Salt
• 1 1/2 tablespoons Coriander seeds
• 10-12 Cloves
• 30-32 Black peppercorns
• 6 Mace blades
• 3 Black cardamoms
• 1 tablespoon Cumin seeds
• 6-7 Dried red chillies
• 3 tablespoons Oil
• 3 Medium onions finely chopped
• 1 1/2 tablespoons Ginger paste
• 1 1/2 tablespoons Garlic paste
• 1 1/2 tablespoons Red chilli powder
• for garnish Fresh coriander leaves finely chopped

Method

1. Mix together yogurt, raw papaya paste and salt in a bowl. Add lamb chops, mix well and refrigerate to marinate for 2 hours.
2. Dry roast coriander seeds, cloves, peppercorns, mace, cardamoms, cumin seeds and red chillies till fragrant.
3. Blend the roasted spices with water as required to a fine paste.
4. Heat oil in a deep non-stick pan, add onion and sauté till translucent. Add ginger paste and garlic paste and mix well.
5. Add the ground paste and ¼ cup water, mix well and bring to a boil. Add chilli powder, mix well, cover and cook till the oil separates.
6. Add marinated lamb chops, mix well, cover and cook for 15-20 minutes or till fully done.
7. Garnish with coriander leaves and serve hot.