Ingredients
1 lb. lamb chops 
1 cup curd(yoghurt)
3/4 cup coriander leaves, chopped finely 
1/2 cup methi(fenugreek) leaves (fresh), chopped fine 
2 potatoes, cubed 
1 tomato, cubed 
3-4 green chillies 
1/2 bunch mint leaves 

Roast and grind to a smooth powder:
8 peppercorns 
3 cloves 
2 cardamoms 
1 tsp. poppy seeds
5 tsp. coriander seeds 
1 tsp. cummin seeds 
4 Kashmiri chillies 
1" cinnamon stick 

2 tsps. ginger-garlic paste 
1 tsp. kasoori methi(dried fenugreek leaves)
Salt to taste 
3 tbsp ghee(clarified butter) for frying 

Method
Fry green chillies and onions with a little ghee and 
grind them along with half cup coriander leaves, mint 
leaves and powdered spices, to a fine paste. 

Heat ghee in a pan. 
Add mutton pieces and fry till well browned and a 
little tender.
Add methi leaves and salt and fry for three minutes. 
Pour the ground masala paste over the chops and 
fry for five minutes, adding just half a cup of water. 
Add curds and mix well. 
Just before covering the pan, add the tomato and 
potato pieces. Cook till mutton is done. 
Uncover the pan and add dry methi leaves. 
Simmer for few minutes. 
Serve hot garnished with the remaining chopped 
coriander leaves.