My mamoo is one of the best cooks ever, especially when it comes to non-vegetarian dishes. Sometime in march this year, I had got some mutton chops after a very long time and was wondering what to do with them. Luckily, my mamoo was visiting Delhi (from Canada) and was only a phone call away. I have made these chops a few times now and every time they come out delicious.
You need:
1/2 kg tender mutton chops
1 cup yoghurt
1 med sliced onion
6 cloves garlic, miced
1" ginger, minced
3-4 tsp tomato puree
1/2 tsp ground saffron
Grind together:
1 tsp aniseed
1 tsp cumin seeds
2 tsp dhaniya
4 cloves
2 green cardamom
1/2 " stick of cinnamon
1/2 tsp haldi
mix the powdered spices with saffron, yoghurt and salt. Marinate the chops in the yoghurt mix for at least one hr.
In a pan, heat a tbsp of oil and fry onion, garlic and ginger till brown and paste like, add tomato puree and fry till its all mixed nicely. Add the chops with the marinade and fry (bhuno) till the oil separates and the meat is cooked. Sprinkle with chopped coriander, and garnish with slices of tomatoes and onions. Serve hot with phulkas.
PS: If the chops are not very tender, cook in the pressure cooker for 1-2 whistles (there should be enough water with the dahi but you can add 1/4 cup water if needed or if you want some gravy)
You can also add green chillies for garnish and ground red chillies or black pepper in the marinade. I have to cook without these for Vyom.
You need:
1/2 kg tender mutton chops
1 cup yoghurt
1 med sliced onion
6 cloves garlic, miced
1" ginger, minced
3-4 tsp tomato puree
1/2 tsp ground saffron
Grind together:
1 tsp aniseed
1 tsp cumin seeds
2 tsp dhaniya
4 cloves
2 green cardamom
1/2 " stick of cinnamon
1/2 tsp haldi
mix the powdered spices with saffron, yoghurt and salt. Marinate the chops in the yoghurt mix for at least one hr.
In a pan, heat a tbsp of oil and fry onion, garlic and ginger till brown and paste like, add tomato puree and fry till its all mixed nicely. Add the chops with the marinade and fry (bhuno) till the oil separates and the meat is cooked. Sprinkle with chopped coriander, and garnish with slices of tomatoes and onions. Serve hot with phulkas.
PS: If the chops are not very tender, cook in the pressure cooker for 1-2 whistles (there should be enough water with the dahi but you can add 1/4 cup water if needed or if you want some gravy)
You can also add green chillies for garnish and ground red chillies or black pepper in the marinade. I have to cook without these for Vyom.
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