Ingredients:

1 kg Mutton Chops

First marination:

2 tbsp heaped  Papaya paste

1 tbsp Ginger-garlic paste

1 tbsp Kashmiri red Chilli paste ( 3 chillies soaked & grinded)

1 1/2 tsp salt

2 tbsp vinegar

3 tbsp Oil

Second  marination:

1/2 cup Hung curd (yoghurt)

1 tbsp ginger garlic paste

3 tbsp red chilli paste

1 tbsp All spice

1/2 tsp salt

2 tbsp Lemon juicd

1/2 cup oil

Method: 

Apply the first marination to the chops, rub well & leave for 2 hours. Remove excess moisture from the chops and put them in the second marination. Set aside for 2 hours or even over night.

Put the chops over wire rack in an oven and cook on 180*C for about 20 minutes; take them out and brush butter over them, bake again for 5 minutes.

Take them out in a pan & to give it a barbecue flavour put a hot coal on top of it in foil or a chapati.

Serve with chutney.

* You can also barbeque the chops.