Ever since I moved to Paris I have cooked lamb only a couple of times. Reason? It’s no rocket science! I still don’t know how to ask for the correct portion of meat in french yet. No matter how well I rehearse my lines or use google translate, the long queue behind me, the smoldering look on the butcher’s face and my stammering speech is enough to give me palpitations. I end up nodding to anything and everything that the butcher has muttered underneath his breath. This time I ended up with mutton chops. Phew! sounds silly na? But my lamb chops tasted simply yummilicious thanks to my moms recipe handed down from generations. We couldn’t get enough of it and decided to buy the same portion of meat the next time, hopefully.
- 400 g mutton chops
- 6 green chillies finely chopped
- 5-6 cloves
- 1 small stick cinnamom
- 4 black peppers
- 4- 5 green cardomoms
- 1/4 tsp caraway seeds/ shahjeera
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp finely chopped Ginger
- 1 tbsp chopped Garlic
- Oil to shallow fry
- One small lemon
|Prep Time : 2 hrs||Cooking time : 20 -30 mins||Serves : 2 -3|
Procedure to make Mutton chops/Lamb chops
Grind all the above ingredients to a rough coarse paste except for the oil, meat and lemon juice.
Now apply this paste/masala to the thoroughly washed and cleaned pieces of meat.
Let it sit, marianted in the refrigerator for about 2 hours or more. (Overnight will be preferred.)
Now heat some oil in a pan and fry the meat until crisp and brown. Then flip sides and cover and cook until well done.
Your delicious, mouth watering mutton chops are ready to served with some fresh mint, a dash of lime and some bhakris or rotis.