Channe Jaisalmer Ke
Spicy lamb chops cooked primarily using ghee and dry red chilli.
Jungli Maas Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 5 Min

INGREDIENTS

  • 15 to 20 Mathaniya chillies
  • 4 tbsp ghee
  • 500 gms Mutton on the bone
  • Salt
  • Water
  • Tikkad roti
  • 1 Onion
  • 2 Green Chilli's
  • Coriander leaves

HOW TO PREPARE CHANNE JAISALMER KE

  1. 1

    In a pan heat ghee, add mutton and mathaniya chillies and fry.
  2. 2

    add salt and sprinkle some water.
  3. 3

    let it cook till chillies are melted like a paste and mutton is cooked.
  4. 4

    repeat procedure of sprinkle for few times.
  5. 5

    serve hot with tikka roti, onion, green chillies.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ajay Chopra

Chef

Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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