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Mutton Chops (Goat Chops)
Mutton chops are everyone’s ecstasy, they are good source of nutrition and are one of the tastiest meats to devour. We were planning some main course last Sunday and I had got some Goat chops which I did plan to Grill but the weather wasn’t conducive for grilling and so I decided to make a dry semi gravy sort of dish using the lamb chops. There is no pressure cooker or Insta pot involved in this, the whole dish is made in Pans so that we retain the chops as chops and not turn this into any other Indian Mutton curry. The dry roast masala and the tomato coating on the chops added a lovely flavor to the meat and the slow pan cooking added to the tenderness of the meat that made is doubly special. This is a simple dish to cook, you all should try it and let me know.
I had cooked this meal when we were hosting the Pansare family at home and they absolutely loved it. This page is dedicated to the pansare’s.
Cuisine – Indian , Pakistani, Awadhi, Mughlai
Keywords- Mutton Chops, Goat , Tasty, Cooking, Recipe
Prep: 20 mins.
Marinade and Marination – 2 hours 10 mins.
Ingredients:
1.5 pounds of Mutton chop.
2 table spoons of Curd.
Canola or Vegetable Oil.
Salt to taste.
2 spoons of Cumin seeds
2 spoon of Turmeric Powder
2 spoon of Chilli powder
1 bay leaf.
¼ spoon of mace
½ spoon of coriander seed
½ inch of cinnamon stick.
½ spoon of fennel seeds.
½ spoon of pepper corn
2 pods of cardamom
1 black cardamom (Badi Elaichi)
daal - one table spoon.
1 Onion – diced into long slices.
2 Chillis – cut into long.
2 tomatoes – diced into medium pieces.
3 spoon of Cumin powder.
1 spoons of Coriander powder.
3 spoon of Garam masala/Meat masala
Freshly chopped mint – ¼ cup (Optional) for garnishing.
2 cloves
Small piece of nutmeg
5 cloves of Garlic (smashed and peeled)
1 inch ginger, grated.
RECIPE:
Marinade –
1. Take the chops in a bowl.
2. Add 2 tablespoon of Curd in it, 2 spoons of Cumin powder, 1 spoon of turmeric and 1 spoon of chilli powder and mix them together. Ensure the marinade is coated and rubbed properly across the meat.
3. Marinate for 1 hour.
Mutton Roast/Pan Fry –
1. Take a Grill Pan/ Flat Pan and spray some oil in it.
2. Spread the mutton pieces in it, ensure the pieces touch the pan from one side. They should not overlap over each other and direct contact is required.
3. Cook for 7 minutes and then turn them over and cook for another 7 minutes.
4. Take the mutton out and keep them aside.
Dry roast masala–
1. Dry roast 2 spoons of Cumin seeds, ½ spoon of coriander seed , ½ inch of cinnamon stick, 1 bay leaf, 2 cardamom pods, ¼ spoon of mace, ½ spoon of fennel seeds, pepper corn, daal, 1 black cardamom (Badi Elaichi), small piece of Nutmeg
2. Add them to a grinder.
3. Grind them to prepare the roasted masala.
Chops & Gravy –
1. Pour oil in a pan and heat it.
2. Add the diced onions and keep sautéing till it turns brownish golden.
3. Take the Onions out and use a blender to make a paste.
4. Add some more oil to the same pan and add chilli, garlic and grated ginger on it and keep sautéing for 2 minutes.
5. Add a spoon of Coriander, Cumin, Turmeic powder, add 11/2 spoons of Garam masala or Meat masala into it and saute for a minute.
6. Now add the mutton pieces and keep sautéing them. Keep stirring and frying them and let the masala coat equally.
7. When the pan starts to dry , add the Onion paste and keep sautéing. Keep the lid open and cook for 10 minutes. You should see some oil starting to come out.
8. Now add the dry roast masala and keep sautéing them for 5 more minutes.
9. Now add the diced tomatoes and close the lid and keep cooking 30 minutes. You may need to stir occasionally to prevent the dish from sticking to the pan, also the tomatoes should help deglaze but sprinkle some water if needed.
10. By this time the mutton should be 70% cooked already.
11. Now check the salt and add if needed, also check the spice level and add a spoon of Meat masala if needed.
12. Keep the lid closed and cook for 15-30 minutes more to cook the mutton as per your taste.
13. If you want it a little rare , you should stop at 70% else keep cooking until you find it cooked to your need.
14. Serve hot with Naan or Roti.
You can also bake/pan grill it more and just roast with the masala without adding anything else and that serves as a good starter. I like this one a little moist and hence I always cook to get some gravy on the side.
Please try and let me know in comments below.
Labu apetīti ….!!!
The pansare's