Bakre Ki Chaap Recipe

Ingredients
500 g lamb/goat chops
150 g hung curd
1 1/2 tsp red chilli powder
1/4th tsp turmeric powder
1 tbsp garlic paste
1 tsp ginger paste
2 tsp kaachri powder
salt to taste

Method
Marinate the chops in ginger garlic paste with chilli powder, turmeric, salt and kaachri powder for about 4 hours.
Keep tossing the chops as the meat releases its juices.
After about 4 hours add hung curd and mix well.
Set aside for another hour.
Put the chops on skewers and let them cook on charcoal grill (or oven at about 180ºC to 200ºC).
Baste using ghee, ensuring that the meat doesn’t dry and also gets a smoky flavour.
Serve with sliced onions.