Mamsaam Chops Recipe (Lamb Chops in Black Pepper Gravy)
Andhra style Mamsaam Chops i.e Lamb Chops in Black Pepper Gravy is perfect for an evening drinks with friends or with steaming hot rice, dal and a dollop of ghee. The black pepper in the gravy gives the curry a fantastic flavour and depth.
If you like this recipe, you can also try other Mutton recipes such as
- 500 grams Lamb , lamb chops
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- Salt , to taste
- Sunflower Oil , as required
- 2 tablespoons Ghee
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 1 Onion , finely chopped
- 1 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Whole Black Peppercorns , roughy pounded To be ground in masala
- 1 inch Ginger
- 12 cloves Garlic
- 2 Green Chillies
- 4 Dry Red Chillies
How to make Mamsaam Chops Recipe (Lamb Chops in Black Pepper Gravy)
To begin making the Mamsaam Chops recipe, firstly wash and dry the mutton chops and half cook them using a pressure cooker along with 1/2 cup water, salt, turmeric and chilli powder. This should take about 3 to 4 whistles.
Grind together all the ingredients of the masala to a smooth paste using a little water if required in a grinder.
Heat oil in a heavy bottomed pan, once the oil is hot add all the dry masalas and fry for 2 minutes till fragrant.
Add onions and fry till deep brown in colour. Stirring so that they don't burn. Add the par boiled lamb chops along with water and cook for about 2-3 minutes.
Now add the ground masala, coriander powder, black pepper and mix well. Let it simmer covered till the full is fully cooked and the gravy turns thick.