Mutton Chops

               MUTTON/LAMB CHOPS 

Preparation time: 10 minutes

Cooking time: 30 minutes

Course: Main  Cuisine: Indian

Serves: 3-4

INGREDIENTS

Mutton/Lamb (Chop's cut)        500 gram's

Oil                                                 2 Tbsp

Onion medium (Diced)               2 no's

Cloves                                          2 no's

Cinnamon stick                          ½ inch

Star anise                                    1 no

Bay leaf                                        1 no

Mint leaves                                  1 handful

Tomatoes medium (Chopped)  1 no

Turmeric powder                        ¼ tsp

Salt                                              To taste

To Masala Paste

Coconut medium size (grated)  ¼

Coriander leaves                          1 handful

Green chillies                               6-8 no's

Garlic cloves                                10-12 no's

Ginger                                           ½ inch

Cloves                                          4 no's

Cinnamon stick                           ½ inch

Black pepper corn's                    1 Tbsp

Coriander powder                       1 Tbsp

Method

In a mixer grinder add all the Masala ingredients and grind it to a fine paste and keep it aside.

Keep a pressure cooker on Low flame add oil, when the oil is hot add onion and saute till translucent, now add cloves, cinnamon stick, star anise and bay leaf and saute for a minute, add mint leaves and fry till onion is golden brown in colour, now add the mutton/lamb chops and turn the heat to high flame and saute for 2-3 minutes so the raw smell goes, now add turmeric powder salt and mix once, add in the chopped tomatoes and water, close the lid and pressure cook for 2 whistle in low flame.

When the pressure is released remove the lid and add the ground Masala paste and mix it once. Cover the lid and pressure cook for 1/2 whistles in low flame. Open the lid and adjust the salt if required. Cook for 5 more minutes in low flame and turn off the heat. Serve hot.

Note: do not add more water as the mutton and tomatoes will release enough water. If the mutton/lamb is not tender add 60ml of Rum before pressure cooking so it will become soft and cook fast. 

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