Adraki Chaamp
Equipment
- Shallow dish
- Refrigerator
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 1 kg Lamb chops rinsed and patted dry with kitchen paper (paper towels)
- Butter melted, for basting
For the first marinade
- 4 tablespoons Papaya paste unripe
- 1 tablespoon Red chilli paste
- 2 tablespoons Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger chopped
- 1 tablespoon Malt (white) vinegar
- 1 tablespoon Vegetable oil
- Salt
For the second marinade
- 250 ml Natural (plain) yoghurt (1 cup), whisked
- 1 tablespoon Ginger chopped
- 1 tablespoon Garlic Paste
- 4 tablespoons Ginger Paste
- 1 Ginger 6-cm / 2 1/2-inch piece, peeled and chopped
- 3 tablespoons Vegetable oil
Instructions
- To make the first marinade, put the paste, chopped ginger, vinegar, and oil in a large shallow dish. Season with salt and mix well.
- Add the chops and spread the marinade evenly over to coat. Cover and allow to marinate in the refrigerator for about 6 hours.
- Mix the yoghurt with all the other ingredients for the second marinade in a large shallow dish.
- Remove the meat from the first marinade, wiping off any excess moisture from the first marinade, and add the meat to the second marinade. Cover and allow to marinate in the refrigerator for a further 3 hours.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the chops onto metal skewers, leaving 2.5cm / 1-inch between them. Make sure they do not fall off the skewers.
- Roast in a moderately hot tandoor, over a charcoal grill, or under the hot grill for about 10 minutes. Remove the skewers from the heat and hang up to drain. Put the skewers into a dish and baste with the melted butter, then roast for a further 5 minutes, or until cooked. Serve hot.
Video
Nutrition
Serving: 4gSodium: 187mgCalcium: 123mgVitamin C: 17mgVitamin A: 239IUSugar: 4gFiber: 1gPotassium: 975mgCholesterol: 197mgCalories: 616kcalSaturated Fat: 20gFat: 34gProtein: 64gCarbohydrates: 8gIron: 6mg
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