Mutton Chops Masala

Mutton Chops Masala

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.

Mutton Chops Masala

Mutton Chops Masala

Ingredients:

  • 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

Preparation:

  • 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.

 

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