Rose garam masala mutton chops

Name: Rose garam masala mutton chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: Pakistani
Ingredients: 300 g/10½ oz/1¼ cups whole plain yogurt, whipped; 2 tbsp double (heavy) cream; 1 tsp ginger paste; 1 green chilli, chopped; handful of pomegranate seeds; 1 tbsp edible rose petals; lemon slices; 1 long dried red chilli; 5 green cardamom pods; 6 cloves; ½ tsp cumin seeds; 2.5 cm/1-inch cinnamon stick; 1 star anise; 1½ tbsp dried edible rose petals; 6 meaty mutton chops; salt, to taste; juice of ½ lime; 1 red onion, cut into half moons, then fried until light brown and ground into a paste; 1 red onion, cut into half moons, then fried until light brown and ground into a paste; 2–4 wild garlic flowers, torn or 1 garlic clove, puréed; 2–4 wild garlic flowers, torn or 1 garlic clove, puréed

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

If there is one aroma that transports me back to Pakistan, it would be rose petals. In Pakistan we grow a variety of rose, or rather it grows on its own, called ‘desi gulab’ (rose of the land). There is none like it in the world: its depth of intense fragrance and deep purple-red hue are incomparable. They are used for every occasion, be it happy or sad, and I love using flowers alongside spice as they set each other off in a magical and exotic way.

Ingredients

Asia
Pakistan
Main course
Gluten-free
Summer
Spicy

Ingredients

Method