I haven’t experimented with Mutton Chops in quite some time. Usually, I cook Mutton Chops in Hara Masala (which I’ve already shared the recipe for). This time, I thought, why not prepare them in Achari Gosht style to take the dish to a new level? Since it’s midweek, I picked up some Mutton Chops for myself and my son, and since I’m on a sabbatical, I have plenty of time to cook. Achari Gosht is traditionally made with Mutton Cubes, but I prefer some hearty chops for a relaxed dinner with crispy rotis and steamed rice. I favour white onions over red ones because they are more fragrant and add a crisp texture (the more, the better). However, feel free to use whatever is available—most restaurants typically use red onions from vendors, but I suggest trying this recipe with white onions.
Ingredients:
Chopped Onions – 250 gms
Cumin – 2 tbsp
Cardamom – 4 to 5 pieces
Cinnamon – 1 small piece
Cloves – 1 tsp
Peppercorns – 1 tsp
Onion seeds ( Kalongi ) – 1 tsp
Fennel ( saunf ) – 1 tsp
Tomatoes – 200 gm
Mutton Chops – 500 gm
Fenugreek seeds – 1 tsp
Cumin ( whole ) – 1/2 tsp
Mustard seeds – 1 tsp
Sesame oil – 70 ml
Salt – to taste
Method:
1 ) Sauté onions. Add cumin and saute further. Add cardamom, cinnamon, cloves, peppercorn, onion seeds and fennel along with fenugreek and mustard seeds.
2 ) Add mutton chops and chopped tomatoes & salt. Add a little water and cook on a slow fire for 30 to 40 minutes with a little water till the chops are cooked and the gravy is thick.