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

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

Ingredients to be grounded for marination

Grounded paste for marination

Mutton Chops getting marinated

Ingredients getting dry roasted

With spices onions and tomatoes

With mutton chops

With coriander powder

With grounded powder

Pressure cooked

Getting Dry

Mutton Chops Masala

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.