5tbspGheeYou can substitute it with Oil and Butter too
Instructions
Wash and drain the chops. Pat them dry on a kitchen towel. Beat them with a rolling pin to flatten them slightly.
Heat the 3 TBSP of oil in a pan and add the slice onions. Stir fry them slightly for 10 mins.
Make a paste of fried onions, green chilies and coriander leaves. Mix ginger garlic paste, onion chili paste, raw papaya paste, red chili powder, black pepper powder, Tandoori powder,black cumin and yogurt.
Keep them aside, in a refrigerator preferably for 4 hours.
Add salt once they have been kept away for 4 hours and leave them again for 15 mins. [Salt releases water. To avoid that and to make sure all the spices blend with the meat, salt is added later.]
Preheat oven at 180 C or 350 F. Place the well coated meat pieces on a greased wire rack, rub them with the left over marinade. Roast the pieces for 15 minutes, turning once in between and basting the chops with Ghee/ butter/ oil. Roast for another 10 minutes or until tender. You can check if the mutton is soft with a knife also. Serve with an onion salad and dahi poodina chutney.