Chef Anjana Shanker’s take on Coorg Lamb (Mutton) Chops

Yerchi Bartha Kari, a dry fried mutton or lamb dish:

Serves: 6-8

• 6 -8 Lamb (or Mutton) chops
• ½ tsp fresh turmeric (or powder)
• 1 tsp Kaachampuli
• ½ tsp chili powder
• 1 Tbsp olive oil

Combine turmeric, kaachampuli, olive oil and chili powder in a bowl. Toss the lamb chops and mix to coat the chops and let it marinade for 30 minutes.

Spice for lamb chops:

• 8 small red pearl onions
• 8 garlic cloves
• ½ inch ginger
• 4 cloves
• 2 tsp white poppy seeds
• 1 small cinnamon stick
• 3 green chilies
• 2 tsp black peppercorns
• 2 cardamom pods
• ¼ cup coconut milk (light)
• ¼ cup cilantro leaves

Combine and grind to a fine paste.

To cook lamb chops:

• Ground spice from above
• 1 cup of water (or substitute coconut milk)
• 1 Tbsp of Kaachampuli
• Cilantro leaves or mint leaves for garnish
• Crispy shallots (optional) for garnish

Heat the oil in a cooking pot, add the finely ground spices and cook on low heat for about 2 – 3 minutes, or until aromatic.

Add marinated lamb chops and fry for about 10 minutes, stirring constantly.  Add 1 cup of water and cook on low heat until almost dry.  Season with salt and cook until the meat is tender. (There should be very little gravy left in the pan). Add kaachampuli and remove from heat. Granish with crispy shallots, cilantro and mint leaves.  Serve with roasted potatoes or roasted vegetables.