Masalewalian Chaampan

Mutton Chops

If you are into counting calories, then this is the recipe for you, these predominantly cumin flavoured lamb chops cook in their own fat and juices. The recipe does not have ghee or oil!

Masalewalian Chaampan

  • Servings: 4-6
  • Difficulty: Easy
  • Print


1 Kg. Lamb chops

2 medium onions

1 medium tomato

6 tbsp. ginger-garlic paste

1 cup yoghurt

1 tsp. red chilli powder

2 tsp. cumin powder

1 tsp. Garam masala

Garnish: 2 tbsp. ginger, 1 tbsp. lemon juice.


Clean and wash lamb chops. 

Peel, wash and chop onions and tomatoes. 

Cut ginger into juliennes and immediately marinate in lemon juice, reserve.

Place all ingredients, except cumin and garam masala and the ginger garnish in a wide utensil, mix and bring to a boil.  Cover and simmer till the chops are tender and the gravy is thick. 

Add the cumin, garam masala powder and half the ginger mixture, stir to mix well and simmer for 5 to 10 minutes on low flame.  

Remove the chops to a dish, spread the masala on top and garnish with remaining marinated ginger juliennes. 

Serve with pulao or any bread of your choice.

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