Mutton Chop Fry Masala
As a connoisseur of mutton, I’ve observed that mutton enthusiasts can be divided into two categories: those who appreciate meaty portions like thigh and neck, and those who savor slicing through the bone. I happen to fall into the latter category. My taste buds are always drawn to chops or shanks, and I love experimenting with these cuts. This week, I’m excited to share the recipe for Chop Fry Masala. The dish features shallow-fried chops, which are then slowly cooked in a fragrant, spicy masala. The slow cooking process works wonders, preserving the juices and infusing the chops with rich flavours, making the meat tender and effortless to savour as it effortlessly comes off the bone.
Prep Time – 20 minutes
Cook Time – 80 minutes
Total Time – 1 hour 40 minutes
Ingredients :
Mutton Chops – 500 gms
Onion – 100 gms
Coriander – ½ bunch
Red Chillies – 10 gms
Peppercorns – 1 tsp
Cloves – 4 to 5
Ginger – 1 medium pod
Garlic – 7 to 8 flakes
Curd – 2 tbsp
Mutton Masala – 2 tbsp
Red Chilli powder – 1 tbsp
Asafoetida – a pinch
Salt – to taste
Oil – 60 ml
For the marinade :
Ginger-Garlic paste – 1 tbsp
Red Chilli Paste – 1 tbsp
Black pepper powder – a pinch
Lemon juice – 1 tsp
Method :
1 ) Wash and clean the chops.
2 ) Marinate them in the Masala specified and set aside for 20 mins.
3 ) Grind onions, coriander, red chillies, peppercorns, cloves and ginger-garlic to a paste.
4 ) Heat oil and shallow fry the chops till golden brown colour. Remove and set aside.
5 ) In the same oil, roast the masala for 10 minutes till oil oozes out and lumps are formed.
6 ) Add the meat masala and other spices. Roast further for 5 minutes.
7 ) Beat the curd in a little hot water and smoothen. Add to the masala. Now add the chops and salt.
8 ) Cover with lid and cook on slow fire for approximately 60 minutes or till meat is tender. Keep checking frequently anaddingdd a little hot water if desired.
9 ) Once cooked, make sure the gravy is thick and the spices are roasted nicely. Remove from flame. Garnish with coriander and serve hot.
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