Lamb chops / Mutton chops

Lamb chops / Mutton chops

Lamb chops are great meal that have tender, juicy meat. Lamb chops is excellent when seasoned with garlic, rosemary, thyme, oregano, fennel and mustard. Here I have flavored it with garlic and fennel seeds as an authentic south Indian (Tamilian) style. It can be served as a thick gravy or as a dry dish.

Lamb chops / Mutton chops

Lamb chops / Mutton chops

Ingredients:

  • Mutton chops – ¾ kg
  • Onions – 2 nos
  • Green chillies – 2 nos
  • Ginger garlic paste – 1 tbsp
  • Tomato – 2 nos
  • Coriander leaves – ¼ cup
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 2 tsp
  • Garam masala – 1 tsp
  • Curry leaves – a string
  • Coconut pieces – 3 tbsp
  • Cashew nuts – 1 tbsp
  • Fennel seeds – 1 ½ tsp
  • Black Pepper corns – 1 ½ tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste

Preparation:

  • Clean the mutton chops in water for 3 to 4 times.
  • Finely chop the onions, tomatoes and coriander leaves. Keep a handful of chopped onions aside for grinding the masala paste.
  • Heat oil in a pressure cooker. Put mustard seeds, ½ tsp of Fennel seeds and curry leaves, followed by onions and sauté till they become transparent.
  • Put ginger garlic paste and half the coriander leaves and sauté till the raw smell goes off.
  • Now grind the coconut, onions, fennel seeds and black peppercorns by adding little water to fine paste.
  • Put the mutton chops and put turmeric powder, chilli powder, coriander powder and salt.
  • Saute them for 5 mins and pour in the grounded masala and again sauté for 5 mins, till the raw smell goes off.
  • Pour in a cup of water, let it boil. Cover the pressure cooker and wait for 3 whistles.
  • Transfer it to a bowl and garnish with coriander leaves.

Serve hot. It goes out well with steamed rice and rasam and when its being gravy it goes out well with Dosa and Idli.

Leave a Reply