Mutton chops in green masala (curry paste) is a dry preparation. I have inherited this
Andhra style recipe from my who got it from her mother. Clearly it has won many
hearts.
Aroma of mutton chops being prepared in home itself makes
one salivate and hungry, absolutely irresistible and mouth watering.
It is generally served with chapatti or roti, tastes
ultimate with mirchoni (tamarind clear soup) and rice. It can also be served as
heavy snack for cocktail parties.
The preparation is done in two parts. Initially it is
pressure cooked with masala and later it is dry roasted. It is essential to use
a thick bottom kadhai (skillet).
Recipe for Mutton Chops
Ingredients for Mutton Chops
- 500 gms mutton chops
- ¼ cup fresh coconut (grated)
- 2 inches ginger (roughly chopped)
- 15 cloves garlic (roughly chopped)
- ½ inch cinnamon stick
- 5 cloves
- 2 tbsp whole coriander seeds
- 12 green chillies
- ½ tsp turmeric powder
- 1 cup coriander leaves (roughly chopped)
- Salt to taste
- ½ cup oil
How to make
Roast coriander seeds with one teaspoon of oil until it
gives out a nice aroma.
Remove in a grinding jar.
In the same pan fry green chillies with one teaspoon of oil for a minute. Remove in the grinding jar.
Put coconut, ginger, garlic, coriander leaves, cinnamon and cloves in the jar. Grind it to get a fine paste by adding little water.
In a pressure cooker put the chops followed by green masala paste, turmeric, salt and 2 ½ cups of water.
Cook until almost done. Let the pressure come down. Open lid, cook on high flame to thicken the gravy.
Heat oil in a thick bottomed kadhai.
Add the mutton chops with the gravy to the oil.
Fry on medium to high heat until the masala changes to darker shade. Please note that here we are roasting the chops only to get a nice colour on it as it has been already cooked. This may take 10 to 15 minutes.
Serve with chapati or roti.
