Mutton Chops
A simple chops recipe with pantry-friendly ingredients.
Ingredients
- 500 grams mutton, chops cut cleaned
- 1 tbsp ginger-garlic-green chili paste
- 1.5 tbsp curd
- 1 tbsp lemon juice
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- salt, as per taste
- 2-3 tbsp oil
- 1/2 tsp garam masala
- handful of chopped coriander leaves
Instructions
- Gather all the required ingredients for marination - mutton, curd, lemon juice, red chili powder, coriander powder, turmeric powder, ginger-garlic-green chili paste and salt.
- In a bowl add all the above ingredients along with the mutton and marinate the mutton well.
- Cover the bowl with a cling film or with an airtight lid and let it marinate in the refrigerator for 30-45 minutes.
- Transfer the marinated mutton to a pressure cooker along with very little water and pressure cook it on a low-medium flame for 5-6 whistles or until mutton is tender. Let the pressure release naturally.
- In a wide-base pan, add and let it heat on a medium flame.
- Transfer the pressure cooked mutton along with its juices from the pressure cooker to the pan.
- Fry the mutton pieces until 90% of the moisture is absorbed. At this stage, add garam masala and some of the chopped coriander leaves and mix well.
- When all the moisture has been absorbed and the outer layer of the mutton chops turns crisp, turn off the stove and add the rest of the chopped coriander leaves.
- Serve hot with rice or roti.
Notes
- Marinate the mutton atleast for 30 minutes.
- Using curd helps to tenderize the meat. You can also skip using it.
- While pressure cooking the mutton use only a little water as the mutton releases some water too.
- Use a wide pan to fry the mutton pieces evenly.
- While frying the mutton, stir it in between at intervals to make sure they do not stick to the bottom of the pan.
- If you want the chops to be semi-dry or a semi-gravy version, then, turn off the stove when the desired consistency is reached.
- Add spice powders according to taste.