Name: CHAAP IRANI
Yield: 15 servings
Cuisine: International
Ingredients: 1 KG LAMB CHOPS (LOCAL); 75 GRAM RAW PAPAYA (Paste); 10 GRAM SALT; 5 GRAM WHITE PEPPER; 100 GRAM GINGER (Paste); 100 GRAM GARLIC (Paste); 25 GRAM RED CHILLI (Powder); 25 GRAM JEERA POWDER; 100 GRAM CURD (Hung); 10 GRAM TURMERIC POWDER; 25 GRAM GARAM MASALA; 150 GRAM CORIANDER (Chopped fresh); 100 GRAM BUTTER (Melted); 50 GRAM VEGETABLE OIL (Refined)

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CHAAP IRANI — Formulation & Method | CuliNect