Already I have shared Mutton chops recipe – Mutton chops, Mutton chops – 2 but this one is completely different from those. It was delicious, aromatic and attractive. The taste still keeps drooling in my mouth. I have accompanied it with Steamed rice and Rasam. Let us move on to the recipe…
Since it’s Friday, I am taking it to Fiesta Friday #81 hosted by Angie@thenovicegarderner.
- Fennel seeds – 2 tsp
- Small onions/Shallots – 20 nos
- Poppy seeds – 1 ½ tsp
- Cumin seeds – 2 tsp
- Garlic – 8 cloves
- Ginger – 1 ½ “inch stick
- Tomato – 1 no
- Coriander powder – 1 tsp
- Red chilies – 10 nos
- Cinnamon – 1 “inch stick
- Cloves – 4 nos
- Curry leaves – a sprig
- Coriander leaves – 5 stalks
- Gingelly/Sesame Oil – 2 tbsp
- Salt to taste
- Peel and roughly chop the onions.
- Finely chop the tomatoes and coriander stalks.
- Grind the ginger, garlic, 1 tsp of cumin seeds and 1 tsp of fennel seeds to a fine paste by adding little water.
- Clean the mutton/lamps chops and marinate it with the grounded paste and little amount of salt for 30 mins.
- Dry roast 1 tsp fennel seeds, 1 tsp of poppy seeds, 1 tsp of cumin seeds and red chilies. Remove from fire and keep it aside. Bring it room temperature and grind them to a coarse powder.
- Heat oil in a pressure-cooker, add in mustard seeds, coriander leaves and curry leaves. Wait until they crackle.
- Add in the onions and cook them until they turn transparent.
- Add in the tomatoes and cook until they turn mushy.
- Add in the marinated mutton chops along with the gravy and coriander powder. Cook for few mins until the raw smell goes off.
- Add in the coarsely grounded powder and cook until the raw smell goes off.
- Pour in 1 ½ cups of water, let it boil and pressure-cook for 4 whistles.
- Remove the lid when the pressure subsides and keep in medium flame until the gravy thicken.
Serve hot. I have accompanied it with steamed rice and rasam, also it goes out well with steamed rice and any veg or non-veg curry.