Ingredients:

For The Marination

  • 12 goat meat chops
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curd
  • Salt as required

For The Masala

  • 1 cup onions, finely chopped
  • 4 tablespoons oil
  • 2 tablespoons green chilies, chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/4 cup California walnut powder

For The Dry Spice Mix

  • 2 tablespoons Kashmiri chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder

For The Topping

  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 cup California walnuts, chopped roughly 

Preparation:

  1. Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
  2. In a kadhai, heat oil.
  3. Add onions, green chilies and cook till the onions are translucent.
  4. Add California walnut powder, tomatoes and add the cooked meat.
  5. Add the dry spaces and cook till oil starts releasing the sides of the pan and the meat is well cooked.
  6. Cook and mix well on a light flame till it is coated consistently.
  7. Serve in little plates, topped with onions, tomatoes and California walnuts.