Roasted Chops
Succulent mutton chops are marinated in a rich cream-based mixture and grilled to perfection over charcoal in this traditional Parsi recipe. The unique cooking method involves frequent turning rather than searing one side at a time, ensuring the meat remains tender and cooks evenly without drying out. Finished with a basting of aromatic ghee, these chops offer a delightful smoky flavor and a melt-in-the-mouth texture.
Ingredients
- 6 pieces Mutton chops (or lamb chops) (Originally '6 chops'.)
- 2 tablespoons Ghee (For basting and greasing. Quantity estimated.)
- 1/2 cup Heavy cream (Implied by reference to 'Cream Chap' marinade. Quantity estimated.)
- 1 tablespoon Ginger-garlic paste (Standard marinade ingredient implied by context. Quantity estimated.)
- 1 teaspoon Salt (Standard marinade ingredient implied by context. Quantity estimated.)
Instructions
- 1Prepare the chops by marinating them in a mixture of heavy cream, ginger-garlic paste, and salt (following the style of 'Cream Chops'). Allow them to sit for at least 20 minutes to absorb the flavors.
- 2Prepare a charcoal grill with hot embers (or preheat a gas grill/grill pan). Place a gridiron or grill grate over the heat and grease it lightly with a little ghee to prevent sticking.
- 3Place the chops on the grill. Fan the embers gently to maintain heat without letting them die out. Do not cook one side completely before flipping; instead, turn the chops frequently every short while to ensure both sides cook evenly and simultaneously.
- 4Once the chops are fully cooked and tender, brush a little more ghee over them for flavor and shine. Serve hot immediately.