Ingredients

1. Lamb chops – 450 gms

Marinade

2. Curd/yoghurt (thick) – 3 tbsp
3. Chilli powder – 1 tsp
4. Crushed chilli powder – 1 tsp
5. Ginger and garlic paste – 2 tsp
6. Cumin powder (roasted) – 1 tsp
7. Coriander powder (roasted) – 1 tsp
8. Black pepper powder – 1 tsp
9. Vinegar – 2 tbsp
10. Lime or lemon juice – 1 tbsp
11. Oil – 1 tbsp
12. Salt - as per taste

Vegetables

13. Onion (medium) – 1
14. Yellow capsicum – 1/2
15. Green capsicum – 1/2
16. Green chillies (optional) – 2
17. Tomato (medium size) – 1
18. Chaat masala - as per requirement
19. Lemon wedges - for garnishing
20. Oil for frying - as required

Method

1. Slice all the vegetables and keep it aside. You can use any vegetables you like and any colour capsicum or bell pepper.
2. Roast 2 tsp coriander seeds and 2 tsp cumin seeds until its colour changes to brown colour. Cook on a low flame so that it does not burn. Allow to cool and grind to a powder. Use as required.

Marinate

3. Add all the marinade ingredients in a wide bowl and mix well. The marinade should be like a thick paste.
4. Add the lamb/mutton chops one by one, rub the marinade well on the lamb chops. Close the lid and refrigerate for 3 hours to overnight. The longer the marination, the better the spices will be incorporated with the lamb chops.
5. Remove the lamb chops from the fridge 30 minutes before cooking.

Cooking the lamb/mutton chops

6. Add 1 tsp oil to grease the vessel. Cook the lamb chops without disturbing them so that the marinade is still on the lamb chops. I have cooked the lamb chops in a pressure cooker but you can cook in any vessel.
7. Arrange the lamb/mutton chops in a wide pressure cooker. Add the remaining marinade also on top of it. Close the lid and put the valve. No need to add water for cooking.
8. After 2 to 3 whistles of pressure cooker, switch off and allow the cooker to rest for few minutes until the pressure dies down.
9. Open the lid and you can see that the marinade is well attached to the lamb chops and the lamb chops is cooked well.
10. If cooking in a non stick vessel, cook the lamb chops without stirring.
11. Remove the lamb chops in a plate and keep it aside.
12. The remaining liquid, which is released from the lamb chops marinade will be like a thin curry. Cook this liquid to a curry consistency and you can use it either for basting the lamb chops in the end while grilling or can be eaten with plain rice too.
13. Heat the grill, grease it with a little oil. When hot, place the lamb chops one by one. You can hear the sizzling sound.
14. Cook the lamb chops on both sides well until a char colour comes. In between, optionally you can baste the lamb chops with the remaining curry.
15. Do not turn the lamb chops immediately. Give a time gap of 2 minutes each side before turning. You can drizzle a little oil or butter in between just to get a glaze on the lamb chops.
16. As the lamb chops are already cooked, it will not take much time.
17. Cook the lamb chops in batches if the grill is small. When it is cooked, place it on a plate.
18. Now grease the grill with a little oil or butter. Add the vegetables and let it cook. Sprinkle salt and cook for a few minutes only. The vegetables should be crunchy and not soft. In the end drizzle some lemon juice on the vegetables, mix well and remove on a serving plate.
19. Place the lamb chops on the vegetables with lemon wedges. Sprinkle chaat masala on lamb chops and the vegetables. Serve hot as a starter. It is yum and tasty.

Notes

1. Drizzle some oil occasionally while cooking the lamb chops.
2. Time for cooking depends on the thickness of the meat.
3. Cook the lamb chops in a pressure cooker as per its cooking instructions, as cooking time varies for by pressure cooker.