Multani Chaamp Recipe

Multan is a bustling city in the Punjab province of Pakistan and like every other Pakistani city, has a drool worthy kebab-rich culinary history. The Multaani Chaamp is one such lam preparation from Multan.

The chaamp is prepared by marinating tender lamb chops in a mix of spices. The chops are then skewered and grilled to decadent perfection of a charcoal flame. Use this recipe to serve your guests the authentic gosht chaamp of Pakistan.

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Multani Decadence

Charcoal grilled lamb chops marinated in spices and curd.

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Course

Side Dish

Cuisine

Punjabi

Keyword

Multani Chaamp Recipe

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

60 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 kg lamb chops double bone
• 1 tsp Ginger paste
• 1 tsp garlic paste
• 1 tbsp raw papaya paste
• salt to taste
• 1 g yogurt
• 1 tsp red chili powder
• 1 tsp Red chilli crushed
• 1 tsp Cumin seeds jeera
• 1 tsp fenugreek seeds
• tsp ½cardamom powder
• 1 tsp whole coriander
• 1 tsp green chili paste
• tsp ½cinnamon powder
• tsp ½garam masala powder
• 1 cup ½corn oil
• 1 tbsp Refined Flour maida

Course Side Dish Cuisine Punjabi Keyword Multani Chaamp Recipe Prep Time 15 minutes Cook Time 40 minutes Passive Time 60 minutes Servings people MetricUS Imperial Ingredients 1 kg lamb chops double bone 1 tsp Ginger paste 1 tsp garlic paste 1 tbsp raw papaya paste salt to taste 1 g yogurt 1 tsp red chili powder 1 tsp Red chilli crushed 1 tsp Cumin seeds jeera 1 tsp fenugreek seeds tsp ½cardamom powder 1 tsp whole coriander 1 tsp green chili paste tsp ½cinnamon powder tsp ½garam masala powder 1 cup ½corn oil 1 tbsp Refined Flour maida

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Mix the ginger paste, garlic paste, raw papaya paste and salt to form the marinade.
2. Wash thoroughly and marinate the double bone lamb chops in the paste prepared.
3. Mix the remaining spices, corn oil and refined flour in yogurt and add this to the chops.
4. Refrigerate the lamb for 10-15 minutes.
5. Put onto skewers and grill the chops on charcoal.
6. Serve hot.