Thursday, 18 July 2013

Mutton chops fry

    Chops are referred to as perpendicular cut region from lamb/pork and contain a portion of rib and spine.  This would look like an triangular piece of meat supported by bones from two sides.  Mutton chops have increasingly found as an great option, replacing regular mutton masala.  Here I have used an set of home-pound masalas and made gravy.



Ingredients required

To dry roast and made into  masala
  • 3-4 whole dry red chilly
  • 1 tbspn whole dhanya
  • 1-2 bayleaf
  • 1/2 tsp mace
  • 1 Marathi moggu
  • 1-inch cinnamon stick
  • 2-3 clove
  • 1 Black cardamon
  • 2-3 green cardamon
  • 1 tsp kalpasi/dagad phool
  • 1/2 tsp whole peppercorn
  • 1 tsp whole Jeera/cumin seeds
  • 1/2 tsp haldi/turmeric powder
  • 4-5 garlic pods
  • 1-inch ginger piece

Other
  • Mutton chops - 500 gm
  • Grated coconut - 1/2 cup
  • Oil - 3 tbspn
  • Chopped onions - 1 cup
  • Salt, as required
  • Coriander leaves, to garnish

Method

Pressure cook mutton chops for one whistle, keep aside.
Dry roast all spices and powder them.  Combine this powder with haldi, ginger,garlic, coconut and grind into an fine paste as follows.






Heat oil in an deep-bottomed vessel and saute onions.  Later on add mutton chops.




This is followed by adding the masala paste.  



Cover and cook till done, season with salt and garnish with coriander leaves.



Enjoy with hot rice or roti.










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