Mutton chops is not only my favorite, hope it would be a favorite dish for everyone. This is a traditional and authentic tamilian recipe prepared in our family. Let me share the recipe…
Taking this to Fiesta Friday#121 hosted by Angie@thenovicegarderner.
For my other Lamb/Mutton recipes, click here.
- Mutton chops – ½ kg
- Onions – 2 nos (medium sized)
- Cinnamon – 1 stick
- Cardamom – 2 nos
- Star Anise – 1 no
- Cloves – 3 nos
- Chilli powder – 1 tsp
- Cumin powder – 2 tsp
- Ginger – 1 inch stick (1 piece)
- Garlic – 4 to 5 cloves
- Turmeric powder – ½ tsp
- Coriander leaves – 4 stalks
- Salt to taste
- Gingelly oil / Sesame oil – 2 tbsp.
- Peel and finely chop the onions, ginger and garlic pieces. Keep it aside.
- Clean the mutton chops pieces, drain the water and keep it aside.
- Pressure-cook mutton chops for 3 whistles with ¼ tsp of turmeric powder, ½ tsp of salt and 2 cups of water.
- Remove the lid when the pressure subsides, keep it aside.
- Heat oil in a kadai, add in the spices (cinnamon, cloves, star anise and cardamom) and wait until they turn dark in color.
- Add in the ginger and garlic pieces, cook them well.
- Add in the onions and cook until they turn golden brown.
- Add only the mutton chops, along with ¼ tsp of turmeric powder, chilli powder, cumin powder and salt.
- Cook until the raw smell goes off, now pour in the leftover water, from the pressure cooked mutton.
- Cook in medium flame, until it becomes semi-dry.
- Sprinkle coriander leaves and wait for few seconds or until the oil floats on the top of the chops.
Serve hot. Goes out well with steamed rice + sambar or steamed rice + rasam.
Video of my final touch: