Mamsaam Chops | Lamb Chops in Black Pepper Gravy
Andhra style Mamsaam Chops or Lamb Chops in Black Pepper Gravy - perfect for an evening drink with friends or with steaming hot rice, dal and a dollop of ghee. The black pepper in the gravy gives the curry a fantastic flavour and depth that is bound to knock your socks off!
- 500 grams lamb chops
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder
- to taste salt
- 2 tbsps ghee
- 2 - 3 cloves
- 2 cardamom
- 1 inch cinnamon stick
- 1 onion medium , finely chopped
- 1 tsp coriander powder
- 1 tbsp roughy black peppercons, pounded
To be ground in masala
- 1 inch ginger
- 12 pods garlic of
- 2 green chillies
- 4 chillies dried red
Wash and dry the mutton chops and half cook them using a pressure cooker along with 1/2 cup water, salt, turmeric and chilli powder. This should take about 3-4 whistles.
Grind together all the ingredients of the masala to a smooth paste using a little water if required.
Heat oil in a heavy bottomed pan - once the oil is hot add all the dry masalas and fry for 2 minutes till fragrant. Add onions and fry till deep brown in color, stirring so that they don't burn. Add the par boiled lamb chops along with water and cook for about 2-3 minutes.
Now add the ground masala, coriander powder, black pepper and mix well. Let it simmer covered till the full is fully cooked and the gravy thick.
Serve hot with rice or rotis