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| Main Ingredients | Mutton chops, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 7-8 hours |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients
- 500 grams mutton chops
- ½ small bunch fresh coriander leaves
- 2 inches ginger
- ⅓ cup small raw papaya
- 10-12 fresh spinach leaves (palak)
- 2 green chillies
- ½ cup yogurt
- Salt to taste
- Crushed black peppercorns to taste
- 2 tablespoons gram flour (besan)
- 1 tablespoon vinegar
- 1 tablespoon oil + for searing
- Butter for basting
- Fresh coriander sprigs for garnishing
- Lemon wedges for garnishing
Method
- Roughly chop raw papaya with skin and place in a grinder jar. Add spinach leaves, roughly chopped ginger, broken green chillies and roughly chopped coriander leaves and grind into a fine paste using little water.
- Place the ground paste in a bowl. Add yogurt and whisk well. Add salt and crushed peppercorns and mix well. Add gram flour and mix. Add vinegar and mix. Add oil and mix well. Add mutton chops, mix well and refrigerate overnight.
- Preheat the oven to 180°C.
- Heat some oil in a non-stick pan. Add marinated mutton chops and sear till golden on both sides.
- Place seared mutton chops on a baking tray. Put the tray in a preheated oven and bake for 20-25 minutes. Baste with butter after 15 minutes and bake till done.
- Serve hot, garnished with coriander sprigs and a lemon wedge.
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