Dhaniya Adrak Champe Recipe - Spicy lamb chops grilled till tender.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Lamb chops (chaampan) , Oil

Cuisine : Hyderabadi

Course : Main Course_Mutton

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Dhaniya Adrak Champe

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Dhaniya Adrak Champe Recipe - How to make Dhaniya Adrak Champe


Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Lamb chops (chaampan) 500 grams

  • Oil 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), roasted2 tablespoons

  • Black peppercorns, crushed5-6

  • Vinegar 1 tablespoon

  • Mint chutney as required


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.