• Preethi C.Vijay

Mutton Chops Masala

Its been a month i made this Mutton Chops Masala and as i type this am drooling. What makes this mutton chops masala special? Its simplicity. Absolutely pantry friendly, no fancy ingredients. Having said that i would strictly recommend you to follow certain steps which makes this super delicious, that this would stand as one all time favorite recipe at home.


Use Gingelly Oil, that gives the flavour needed for the masala and the mutton, as it get sauted in the process.


Use home made fresh ginger garlic paste, i would suggest this for any recipe. That takes your food to next level.


Saute the meat and masala as the time mentioned below, as that helps in mutton bursting out all the flavours once cooked.




Ingredients


Mutton chops 500 gm

Gingelly oil 1/4 cup

Fennel seeds 2 teaspoon

Cinnamon 1 inch piece

Cloves 2

Kalpaasi 1

Star anise 1

Bay leaves 1

Shallots 250 gms chopped

Ginger garlic paste 2 tablespoons

Curry leaves 1 sprig

Coriander powder 2 teaspoons

Turmeric powder 1/4 teaspoon

Tomato 3 chopped fine

Chilli powder 1 tablespoon

Salt as needed.


Dry Masala Powder


Fennel seeds 1 teaspoon

Cumin seeds 2 teaspoon

Pepper 2 teaspoon


Wet Masala Mixture

Coconut 1/2 cup

Cashew 10

Poppy seeds 1 teaspoon


How to Start?


Clean the mutton chops and set aside. Grind the "wet masala mixture" with ingredients as mentioned above into a thick smooth paste adding water.


Dry roast all the ingredients given under "dry masala powder" and grind it into a fine powder.


Heat a pressure cooker with 1/4 cup Gingelly oil, add fennel seeds, star anise, cinnamon, cloves, bay leaves. let it fry for 30 seconds. Add shallots, curry leaves, ginger garlic paste. Fry until the raw smell goes off and shallots turns golden brown. Add the tomatoes,salt needed and cook until the tomato gets mushy.



At this stage add the cleaned mutton, and fry on oil for 5 minutes. Add coriander powder, turmeric powder,chilli powder. Saute well, splash little water if needed so that the masala does not get burnt.


After 2 minutes, add the ground coconut masala, mix well. Now add 1 cup of water, check for salt and pressure cook mutton for 3 to 4 whistles.


Once the pressure gets released, add the dry masala powder and mix well. Allow the mutton chops masala to thicken, mixing it in regular intervals until the oil oozes around the pressure pan.


Add coriander leaves and serve hot with rice or roti.