Name: Rose garam masala mutton chops
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: Pakistani
Ingredients: lemon slices; 5 green cardamom pods; 1 long dried red chilli; 1 green chilli, chopped; handful of pomegranate seeds; 1 tbsp edible rose petals; juice of ½ lime; salt, to taste; 6 meaty mutton chops; 1½ tbsp dried edible rose petals; 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; 300 g/10½ oz/1¼ cups whole plain yogurt, whipped; 2 tbsp double (heavy) cream; 1 tsp ginger paste; 6 cloves; ½ tsp cumin seeds; 2.5 cm/1-inch cinnamon stick; 1 star anise

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.

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Ingredients

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