This is a special dish served all around the world. Champ is actually what we chops in English and masala is used for gravy or curry. Chops are marinated with actual traditional spices and cooked until it get all the flavors and tender perfectly as requirement of the dish than add into the gravy to enhance the flavors and texture of the dish as everyone love here not even in Pakistan but all over the world. It is also served as fried champ/chops or as bar b que in many restaurants so we can have this dish as personal choice. But traditionally here it is cooked in curry that has also its own spices and served with naan and raita to make it full course meal. As the whole meal it is served
ORIGIN OF THE DISH
This dish is originated from the middle east of Punjab, Pakistan. this dish is very popular in Punjab. It is traditionally in Punjab cooked in desi ghee/ fresh butter that will win your heart. The actual aroma of the dish that you can never forget. If we move toward the origin of the dish it is assumed that is came from our ancestor when they rule over the Indian subcontinent. It is said that Mughal’s empire when ever served the grand dinner this dish as included in the menu
Pakistani’s love for meat is not enough when it is roasted, fried, bar b qued and cooked in actual spices like lamb chops, mutton leg roasted. This dish is also a part of international cuisine but here is the unique recipe that comes from the Punjab, PAKSITAN.
- 2 kg Mutton Chop
- 1 cup of fresh butter/ desi ghee
- 2 large Onions sliced
- 2 tablespoons Green Chili paste
- 3 tablespoons Lemon Juice
- 1 tablespoon Vinegar
- ½ teaspoon turmeric powder
- 2 tablespoons of Ginger Paste
- 2 tablespoons Garlic Paste
- 1 tablespoon Coriander Powder
- 1 tablespoon Cumin Powder
- 2 tablespoons crushed Papaya
- 1 tablespoon Red Chili Powder
- 1 tablespoon Red Chili Crushed
- 1 tablespoon Salt
- 2 tablespoons of dried pomegranate seeds
- 1 tablespoon Garam Masala Powder ( whole spice powder)
- ½ tablespoon Yellow Color
- 2 cup Yogurt
- ½ tablespoon Ajwain
- 2 tablespoons Kasoori Methi
- ½ tablespoon of blackpepper
- 3 tomatoes
- 4 to 5 green chilies
- A bunch of green coriander
1- Beat the mutton chops with hammer to make it little flat.
2- In a bowl, add cooking oil, Green Chili paste, lemon juice, Vinegar, Ginger Paste, Garlic Paste, Coriander Powder, Cumin Powder, papaya, Red Chili Powder, red chili crushed, Salt, garam masala powder, yellow color, yogurt, ajwain, Kasoori Methi and mix them well
3- Now, dip chops in the mixture, then keep in the refrigerator for an hour or more.
4- In a pan roast these chops or steam it, to make it tender and moisturized.
5- Now in another pan, take desi ghee/ butter, onion and sauté it.
6- Add tomato slices, green chilies some salt and crushed red chilies and let it cook for 15 minutes.
7- now when the gravy is cooked add the roasted chops into gravy and shimmer it for 20 minutes until it gets soft.
Preparation Time: 20 minutes
Cooking time : 30 minutes
Servings : 4 to 6 person
Course : main dish
Cuisine : PAKISTANI