|Raw papaya||50 Gram|
|Mutton||12 Kilogram (12 Chops Each Weighing A Kilogram)|
|Green chili paste||2 Teaspoon|
|Kashmiri chili powder||1 Tablespoon|
|Cumin powder||1 Teaspoon|
|Garam masala powder||1⁄2 Teaspoon|
|Green cardamom powder||1 Pinch|
|Refined oil||2 Tablespoon|
1 Grind the raw papaya. Grind the ginger and garlic together. The lamb chops should be cleaned of all fat and sinews. Rub in salt and lime juice. Next, rub well the raw papaya paste. Keep aside.
2 In the meantime, hang the curd tied in a muslin to drain whey. Beat the hung curd and add the rest of the ingredients. Marinate the chops in it for 4-6 hours. Longer marination helps the spices to penetrate the meat.
3 Grill the wire mesh of the gas tandoor and lay the chops, a few at a time and cover. Keep basting with oil. You will need 15 minutes per side, at least. See to it the meat gets well cooked. Turn once in between.
4 If you don't have a tandoor, bake for 40-45 minutes in a 200Â°C / 400Â°F oven, turning at least once.