Mutton Chops is one of the spicy delicious non-vegetarian Indian dish. I learnt this incredibly tasty recipe from my grand-mom. The recipe which my grand-mom makes is lip smacking and the flavours are awesome. The preparation is quite simple and quick to prepare. In this recipe, the mutton chops are cooked with freshly prepared spicy masala. Mutton chops pairs best with biryani, parota, roti, chapati, idly, dosa or steamed white rice. Here is the tasty recipe for you to give a try..!
Preparation Time : 15 mins
Cooking Time : 45 mins
Total Time : 1 hr 15 mins
Ingredients :
Mutton - 1/4 kg
Turmeric powder - 1 tsp
Coconut - 1/4 cup
Oil - 3 tbsp
Salt - As per taste
Water - As required
Shallots - A handful
For the masala paste
Red chilli - 10
Coriander seed - 1 tsp
Jeera - 1 tsp
Khas khas - 1 tsp
Cashew - 8
Cumin - 1 tsp
Ginger - 1/2 inch
Garlic - 4 - 5
To saute
Cloves - 6
Cardamon - 5
Cinnamon - 1/2 inch
Curry leaves - 1 string
Method :
Wash and drain the mutton chops.
Roughly chop the onions.
Prepare 2 cups of coconut milk with 1/4 cup of coconut.
In a blender add all the items mentioned in the masala paste such as red chilli, coriander seed, jeera, cumin, khas-khas, cashew, ginger and garlic. Grind into a thick, fine paste by adding a little water at a time.
In a pressure cooker, add mutton chops, turmeric powder, salt, freshly grounded masala paste and 1/2 cup of water. Combine well and pressure cook for 4 - 5 whistles. Switch off and the let cooker release pressure naturally.
Heat three tablespoon oil in a pan. Add cloves, cardamon, curry leaves, cinnamon and cashew. Saute till cashew turns golden colour.
Add chopped onions and saute till onions turns translucent.
Open the pressure cooker, transfer the cooked mutton and juices into the pan. Combine well and bring it to boil on medium flame.
Coconut milk is added. Mix well and cook on medium flame with lid on.
You can cook for 15 - 20 minutes so that the coconut milk can blend well into the mutton and gravy.
Open the lid and let it simmer for 2-3 minutes while stirring frequently.
Switch off and serve hot with chapati, roti or steamed rice.
Pictorial :
Take your ingredients.
In a blender add all the items mentioned in the masala paste such as red chilli, coriander seed, jeera, cumin, khas-khasa, cashew, ginger and garlic. Grind into a thick, fine paste by adding a little water at a time.
In a pressure cooker, add mutton chops, turmeric powder, salt, freshly grounded masala paste and 1/2 cup of water. Combine well and pressure cook for 4 - 5 whistles. Switch off and the let cooker release pressure naturally.
Heat 3 teaspoon of oil in a pan. Add to the saute ingredients and cashew, once cashew turns golden add chopped onions and saute until translucent.
Transfer the cooked mutton and juices into the pan. Combine well and bring it to boil on medium flame. Coconut milk is added. Mix well and cook on medium flame with lid on. You can cook for 15 - 20 minutes so that the coconut milk can blend well into the mutton and gravy. Open the lid and let it simmer for 2-3 minutes while stirring frequently.
Switch off and serve hot with chapati, roti or steamed rice.
Notes :
Cook mutton in pressure cooker, open cooking might make the meat tougher and take a longer time to cook.
If we add curry leaves or coriander leaves at the end gives nice aroma.