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Bakra Eid, or Eid-Ul-Adha, is a delightful festival that is celebrated with much fervour and culinary indulgence. On this auspicious occasion, families gather to indulge in delectable feasts that highlight the most exquisite flavours and time-honored recipes. One of the most anticipated culinary traditions of Bakra Eid is the meticulous preparation and indulgence in succulent meat. Lamb chops are a delectable delicacy that is often savoured during the joyous celebration of Bakra Eid. These delectable and savoury meat cuts are an absolute pleasure for connoisseurs of meat. The succulent lamb chops expertly infused with fragrant spices, herbs, and a hint of astringency, results in a delectable culinary sensation. By utilising the conventional technique of grilling or pan-searing, the chops achieve a delectable caramelised exterior, while still maintaining their succulent and tender interior.
We present you with lamb chops aloo tikki platter that perfectly complements each other making it a delectable choice for festive occasions such as Bakra Eid. It boasts a succulent texture and a complex flavour profile that is sure to impress your guests. They serve as an ideal centrepiece, elevating the dining experience with a touch of luxury and festivity. When paired with fragrant rice, crisp salads, or classic bread, lamb chops are a delectable treat that is certain to tantalise the palate and make a memorable impact. Assemble your dear ones, commemorate the joyous essence of Bakra Eid, and relish the delectable flavour of impeccably prepared lamb chops accompanied by aloo tikki platter that will undoubtedly elevate the festivity to a whole new level.
Ingredients:
Prepare Mutton Chops
Mutton chops 1kg
Salt to taste
½ tbsp Raw papaya paste
½ tbsp Ginger garlic paste
½ tsp Garam masala powder
1 tsp Red chilli crushed
½ tsp Black pepper
1 tbsp Gram flour roasted
1 ½ tsp Cumin powder
1 tsp Red chilli powder
1 tsp Chaat masala
1 tbsp Yogurt
3 tbsp Lemon juice
2-3 tbsp Cooking oil
Prepare Aloo Tikki
4-5 Potatoes boiled
1 tsp Red chilli crushed
1 tsp Salt
1 tsp Coriander seeds crushed
1 tsp Chaat masala
2-3 tbsp Rice flour
1 tsp Black pepper powder
1-2 tbsp Green chilli chopped
1 tsp Ginger garlic paste
½ cup Spring onion chopped
Fresh coriander chopped
4-5 tbsp Cornflour
½ cup Water
Cooking oil for frying
Prepare Salad
1 ½ cup Cabbage shredded
½ cup Carrots julienne
1 cup Onion sliced
1 ½ cup Cabbage shredded
Salt to taste
Black pepper powder to taste
Method: Begin by placing the lamb/mutton chops in a bowl and seasoning them with salt. Add a generous amount of raw papaya paste and mix thoroughly. Cover the bowl and allow the meat to marinate in the refrigerator for a minimum of 4 hours.
Mix in the ginger-garlic paste, garam masala powder, crushed red pepper, gramme flour, cumin powder, chaat masala, red chilli powder, lemon juice, yoghurt, and cover and marinate for an hour in the refrigerator. Oil the grilling pan and set it to medium heat. Grill the chops for 6-8 minutes per side over a medium flame.
Put the potatoes in a bowl and mash them thoroughly with the masher. Mix in crushed red pepper, salt, coriander seeds, chaat masala, rice flour, black pepper powder, green pepper, ginger garlic paste, spring onions, and fresh coriander.
Oil your hands, scoop out some of the mixture (about 65 grams), and shape it into tikki of uniform size. Make a slurry of Cornflour and water, whisked together in a bowl. Next, use the flour slurry to coat the aloo tikki. Prepare 11–12 aloo tikki by adding cooking oil to a frying pan and browning them on both sides over a medium temperature.
Prepare a side dish by combining cabbage, carrots, onion, purple cabbage, salt, and black pepper powder in a bowl. Place saffron rice, lamb/mutton chops, aloo tikki, and salad on a tray and serve.
