Rose garam masala mutton chops

This is a subtle dish that shines on the table. Dried rose petals are typical in the cuisine of the Northwest frontier states, including Pakistan, Afghanistan, and Kashmir. The flowers add more aroma and a lovely, subtle, flowery taste. This is a dish with nuanced flavours and elegance, so different from Indian dishes that are bold and spicy.

These mutton chops are divine. They are twice cooked, so they are very tender and melt-in-your-mouth. The spices are delicate and complement the meat beautifully. This dish is fit for any formal table or for special occasion family dinners.

This is an excellent cookbook of traditional and modern Pakistani cuisine. It is a beautiful book with gorgeous photographs and is packed with lots of recipes. The author has kept to the traditional flavours and traditions. This is a lovely cookbook for anyone who wants to enjoy this cuisine.

For more recipes from this cookbook, click here.

Ingredients:

For the rose garam masala:

3-5 dried rose petals

1 pod star anise

1/2-inch cinnamon stick

1 teaspoon cumin seeds

6 cloves

5 green cardamom pods

1-2 dried red chillies

For the mutton chops:

1 red onion, thinly sliced

1 teaspoon oil

8-10 mutton chops

1 small onion, chopped

1 petal star anise

1/2 inch cinnamon stick

1/4 teaspoon ginger paste

2 garlic cloves, minced

2-3 dried red chillies

1 teaspoon salt

8 cups water

1 1/4 cups yoghurt

2 tablespoons heavy cream

1 teaspoon ginger paste

2 garlic cloves, minced

.Juice of 1/2 lime

Salt, to taste

Garnishes:

Fresh edible rose petals

Green chillies, sliced

Pomegranate seeds

Cilantro, minced

Lime wedges

To make the garam masala:

Dry roast all the spices, except the rose petals, individually till they are aromatic and lightly coloured. Cool and grind to a fine powder in a spice mill with the rose petals.

Add the mutton chops, onion, star anise, cinnamon stick, ginger, garlic, red chillies, salt and water to a pot and bring it to a boil. Scoop off the sum and cook the mutton chops on a simmer for 90 minutes till very soft. Drain and keep the stock for another purpose.

Heat the oil in a frying pan. Add the onions and sautè for 3-4 minutes on low heat until they are a deep golden colour. Remove and cool.

Add the onions to the yoghurt, cream, ginger, garlic, lime juice and salt. Blitz till you have a smooth paste. Marinate the mutton chops with this paste for at least 3 hours.

Turn on the oven to broil or heat a barbecue.

Layer the chops on a baking sheet and cook in the oven for 3-4 minutes on each side till the spice paste is well cooked and the chops are charred a bit. Baste with excess dressing if needed. Alternatively, grill on the barbecue for 3-4 minutes per side till charred in spots.

Serve hot, garnished with any of the garnishings suggested and lime wedges.