Peshawari Chaap

Ingredients

• 400 grams mutton chops
• Salt to taste
• 2 teaspoons lemon juice
• 1½ tablespoons raw papaya paste 
• ¼ cup whisked yogurt
• 1½ tablespoon ginger-garlic paste
• 1½ teaspoons red chilli powder
• 1 teaspoon cumin powder
• 1½ teaspoons coriander powder
• ¾ teaspoon garam masala powder
• ½ teaspoon black salt 
• 2-3 cloves
• 3-4 tablespoons ghee + for drizzling
• Tomato wedge for garnish
• Lemon wedges for garnish
• Fresh mint leaves for garnish
• Green chutney to serve

Method

1. Take mutton chops in a large shallow bowl, add salt, lemon juice and raw papaya paste and mix well.
2. Add yogurt, ginger-garlic paste, red chilli powder, cumin powder, coriander powder, garam masala powder and black salt and mix well to coat all the chops with lathe masala. 
3. Make a well in the centre, take some hot charcoal pieces in a small stainless steel bowl and place it in the well. Place cloves over the charcoal pieces, drizzle some ghee over them and immediately cover with a bowl. Let the flavour infuse for 2 minutes. Remove the bowl and mix the mutton chop once. 
   Set aside to marinate for 3-4 hours. 
4. Heat ghee on an iron tawa. Place the marinated mutton chops on it and cook on high heat for 3-4 minutes Flip, drizzle some more ghee over the chops and cook the other side for 3-4 minutes on high heat as well. Drizzle some more ghee, reduce the heat to medium and continue to cook till the mutton is cooked completely. 
5. Arrange the peshawari chaaps on a serving plate. Garnish with a tomato wedge, lemon wedges and fresh mint leaves. Serve hot with green chutney.