Anyone know what the parsi Chap tastes like? My mom used to make it with a special masala with ground onions, ginger, garlic, coriander leaves etc. Maybe it was the love in her hands or maybe it was this recipe, I have used this many times in my cooking to make foods like Chicken Farcha, Chops and Cutlets.
Take the tender Goat/Lamb Chops and make cuts on the meat.
Grind all the above masala ingredients, except the flour and oil.
Apply the ground masala and marinate for at least 4 hours.
Apply the flour and heat the oil on medium flame in an non-stick pan.
Fry till golden brown.
LAMBS CHOPS for the 21st Century
Rita Jamshed Kapadia
Rita Jamshed Kapadia's Mega cookbook "Parsi Cuisine Manna of the 21st Century" and individually published cookbooks / e cookbooks of the "Parsi Cuisine" series are available on our Amazon.com Shop - https://www.amazon.com/shop/parsicuisine
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