DAHI PASLIYAAN (CHOPS IN YOGURT)

Lamb chops                     200 gm

Yogurt                             200 gm (thick)

Onions                            50 gm

Garlic                              3 cloves

Ginger                            ½ inch

Poppy seeds                  5 gm (soaked overnight)

Turmeric                       1/4 tspn

Coriander powder         1 tspn

Red chili powder          ½ tspn

Lamb stock                  100 ml

Dry fenugreek leaves     a pinch

Clarified butter             50 ml (desi ghee)

Cardamom (green)       1nos

Cinnamon                   ½ inch

Cloves                       1 nos

Green chilies              1 nos

Salt                            to taste

Fine chop ginger and garlic separately. Make a paste of poppy seeds. To the curd add turmeric, red chili powder and coriander powder. Heat ghee, sauté onions till golden. Add in whole spices, ginger and garlic, stir for a minute. Add chops, salt and soak for about 2 minutes. Add in curd mixture and poppy seed paste and stir continuously until the fat leaves the mixture. Add in stock, cover and cook for about an hour or until chops get cooked. Remove lid, adjust salt.

Add fenugreek leaves and serve hot garnished with sliced green chilies.