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

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Dhaniya Adrak Champe Recipe Card

Dhaniya Adrak Champe

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.    

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 Chicken on Sugarcane Sticks, Egg Vermicelli, Dhokla, Zucchini Fritters.

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


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.