Long back I have shared one of the lamb chops recipe and this being my second recipe, a combination of lamb/mutton chops with split red lentils (masoor dal). The dish was good, as I am in need of gravy for that day, I have brought it to the gravy consistency (very thick), when you go for curry, you could remove from fire when it reaches the curry consistency (semi thick). Let us move on to the recipe…
- Mutton/Lamb chops – ½ kg
- Yogurt/Curd – 2 tbsp
- Green chilies – 2 nos
- Coriander leaves – ½ bunch
- Mint leaves – ½ bunch
- Garlic – 4 cloves
- Ginger – 1 “ inch stick
- Curry leaves – a sprig
- Cumin seeds – ½ tsp
- Onions – 2 nos
- Tomato – 1 no
- Chili powder – 1 ½ tsp
- Coriander powder – 2 tsp
- Turmeric powder – ½ tsp
- Salt to taste
- Oil – 1 tbsp
- Wash and clean the mutton/lamb chops. Keep it aside.
- Take half of the mint leaves, coriander leaves, ginger, garlic and yogurt/curd together in a blender and grind to a fine paste.
- Marinate the chops with the green paste and salt for about an hour.
- Peel and finely chop the onions, tomatoes and the leftover mint and coriander leaves.
- Pressure-cook lentils and dal with required amount of salt for 3 whistles.
- Heat oil in a pressure-cooker, add in the cumin seeds and curry leaves, wait until they crackle.
- Add in the onions and cook until they turn transparent.
- Add in the tomatoes and cook till they turn mushy.
- Add in the coriander leaves and cook till they turn dark green in color.
- Add in the spice powders and cook until the raw smell goes off.
- Add in the marinated lamb chops pieces and cook until they blend well with the masala.
- Pour in 2 cups of water and pressure-cook for 3 whistles.
- Remove the lid when the pressure subsides and keep in medium flame until you get the right consistency (curry or gravy).
Serve hot with steamed rice or any variety rice. I have accompanied this with coconut rice.