Mutton Chops with Yogurt and Fresh Masala

After I started posting Indian recipes in Lithuanian, there was no time left for updating this recipe blog. But I have received some e-mails asking for a translation for one recipe or another, so it is time to try to catch up :o)

These soft and very flavourful mutton chops were marinated with yogurt and cooked with fresh masala according to Sanjeev Kapoor's recipe. Mutton can be replaced with veal or pork. It's the best if you cook it in a pressure cooker as that will not only make it much faster, but also the meat will become very soft. If you don't own a pressure cooker, you can make it in a regular pot with a thick bottom, just simmer it for a longer time until mutton softens.

We will need:

1/2 kg mutton chops with bones
3 tbsp natural yogurt
1 tsp turmeric powder
salt to taste
2-3 medium size onions
~1 tsp red chili powder
1 tsp garam masala powder
1 tbsp lime/lemon juice
3 tbsp cooking oil
fresh coriander for garnishing

For fresh masala:

1 medium size onion
6-8 garlic cloves
2-3 green chillies (according to taste)
1/4 cup of fresh coriander

1. Mix yogurt with turmeric powder and salt. Wash and dry the mutton chops and cover them with the yogurt marinade. Let it marinate in the fridge for at least an hour.

2. Meanwhile, we can prepare the fresh masala. Chop the onion, garlic cloves, green chillies and coriander. Heat some cooking oil in a pan and sauté the chopped ingredients for about 3 minutes. Let it cool down a little and grind it in a blender with a little bit of water until you get a smooth paste like this:

3. After marinating the chops for an hour, chop the rest of the onions and heat 2 tbsp of cooking oil in a pressure cooker. Fry the onions only until they become soft and add the fresh masala paste. Keep frying for another 2 minutes. Next, add the chops and red chili powder, mix it well and fry for another moment until the chops are fully covered with masala and you see some fat separating.

4. Add one cup of water and salt to taste, cover the pot and let it cook for 5 whistles. That won't take even 10 minutes.

5. Take the pressure cooker of the flame and let it cool down a little. Very carefully open it after the pressure inside reduces, put it back on a medium flame and let it simmer until the water reduces and the sauce thickens (~8-10 minutes).

6. At the very end, add garam masala powder and sprinkle the lime juice. Mix it well, garnish with fresh cut coriander and it is ready to be served!



The Cooking Ninja said...

ooohhh ... I so want to make this. It looks delicious. I did beef madras recently ... boy, that was super spicy.

Jurate said...

We licked our fingers and plates ;o) I didn't make it very spicy, but it was still very flavourful yet well balanced - as in all Sanjeev Kapoor's recipes I made so far.