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900 g Tender lamb chops
100 g Ginger paste
50 g Garlic paste
1 tb Salt; (15 g)
1 ts Black pepper powder; (5 g)
1/2 c Rogan; (120 ml)
100 ml Brown onion paste
4 tb Tamarind pulp; (60 ml)
50 g Garam masala powder
50 ml Red chilli paste
50 g Gram flour
2 tb Jaggery pulp; (30 ml)

CLEAN the tender lamb chops and marinate in ginger paste, garlic paste, salt, pepper, rogan, brown onion paste, tamarind pulp, garam masala powder and red chilli paste. Lightly roast the gram flour and add it to the marinated lamb chops. Mix well. Add little jaggery to the marinated lamb chops and keep aside for four hours.

Put the lamb chops on skewers (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or till done. Serve hot.

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