Fried Goat or Lamb Chops from the Cookbook Vividh Vani

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.

Here it the translated recipe from the Vividh Vani

Recipe of Fried Chap from the Vividh Vani

Ingredients

6 Goat or Lamb Chops (Tender ones are better)

Chop Masala

Grind to masala paste:

6 cloves garlic peeled

3 cm piece of fresh ginger root

1 small onion, cut into 2 pieces

Salt

Black Pepper

1 slightly heaped teaspoon wheat flour

Vegetable oil or ghee for frying.

Method

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.

Enjoy hot.

LAMBS CHOPS for the 21st Century

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Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com