Sanjeev Kapoor

Chaap Fry Amritsari

Fried lamb chops from Amritsar

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

Chaap means “chop.” When you make these chops at home, try to be generous with the bread-crumb coating: A thick and even layer ensures that the meat inside remains tender.

Ingredients

  • 1 pound (500 grams) lamb chops
  • 2 tablespoons malt vinegar

Method

  1. Pat the chops dry with an absorbent towel. Use a meat mallet to flatten them.
  2. Stir together the vinegar, papaya paste, 1 teaspoon of the salt, the chile powder, ½ tablespoon of the garam masala, the ginger paste, and garlic paste in a large bowl. Add the chops and stir so that all the chops are evenly covered with the mixture. Cover the bowl with plastic