26 July, 2020

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Best authentic Mutton Chops Masala

Comments : 3 Posted in : Mutton, Recipe, video on July 26, 2020 by : indrani Tags: how to make mutton chops gravy, how to make mutton chops masala dhaba style, MUTTON CHOP MASALA, mutton chops, mutton chops gravy, mutton chops gravy video, mutton chops masala, mutton chops masala recipe indian, mutton chops masala recipe pakistani

Mutton can be considered as the meat from lamb, old sheep and in India predominantly male goats. Mutton chops are cut from the rib,hip, and shoulder areas. Breast of lamb can be cooked in an oven or even crumb fried. In this post I am going to share the delicious recipe of Mutton chops cooked in an Indian style curd based gravy.

Mutton Chops Around the Globe: How They Are Eaten Worldwide

While this delectable recipe highlights a traditional Indian style slow-cooked in a rich curd gravy, mutton chops are celebrated across many different culinary cultures. Because the cut includes a tender piece of meat attached to a prime rib bone, it is perfect for high-heat cooking methods worldwide.

• The United Kingdom & Ireland: Traditionally, British mutton chops are cut thick and either pan-seared or grilled. They are typically served as a hearty pub classic alongside mashed potatoes, roasted root vegetables, and a rich finger-licking mint gravy or redcurrant jelly.
• The Middle East: Across countries like Turkey and Lebanon, these cuts are known as Kastaleta. They are heavily marinated in olive oil, garlic, lemon juice, and a blend of seven spices before being flame-grilled over hot charcoal. People usually eat them straight off the bone alongside flatbreads, hummus, and fresh garlic sauce.
• South Africa: In South African braai (BBQ) culture, mutton or lamb chops are a staple food. They are seasoned with bold, smoky dry rubs or fruit-based chutneys and grilled over open wood fires during weekend family gatherings.
• East Asia: In northern Chinese cuisine, particularly in regions influenced by Mongolian traditions, lamb and mutton chops are heavily encrusted with cumin seeds and dried chili flakes. They are flash-fried or roasted to create a wonderfully crispy exterior while keeping the meat juicy inside.

Ingredients

• 500 gm mutton chops
• 1 tbsp. red chili powder
• 1 tsp coriander powder
• whole spices (cinnamon, cardamom, bay leaves, cloves, star anise, shah jeera)
• 2 tomato pureed
• 1/2 cup curd
• 2 onions sliced
• 1 tsp cumin powder
• 2 tbsp. ginger garlic paste
• 2 green chilies chopped
• coriander leaves for garnish
• 4 tbsp oil

Preparation

• First, add the whole spices to the hot oil and fry them until they are aromatic.
• Next, toss in the sliced onions and fry them patiently until they turn a deep golden brown.
• Then, add the ginger garlic paste to the pan and sauté everything thoroughly.
• Following that, add the spice powders and fry the mixture well to release the flavors.
• Afterward, add the tomato puree and continue to sauté until the oil begins to separate.
• Subsequently, gently pour in the beaten curd and mix it completely into the gravy base.
• Now, add salt to taste according to your preference.
• Once the spice mixture is fried nicely, add the mutton chops and sauté them to seal the juices.
• Simultaneously, allow the mixture to simmer over medium heat until it becomes completely dry.
• Thereafter, pressure cook the contents until the mutton is incredibly tender and falls off the bones.
• Finally, add a small splash of water only if it is absolutely required for the gravy consistency.

           

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