Ingredients:
Mutton Chops – 500 gms, trimmed, cleaned, washed
Onion – 1, small, finely chopped
Tomatoes – 2, small, finely chopped
Coriander Leaves – 1 tblsp, chopped
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Lime Juice – 2 to 3 tsp
For the marinade:
Red Chilli Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Oil – 1 tsp
For the masala:
Onions – 1/2 cup, julienned or sliced finely
Oil – 1/2 cup
Kopra (Dried Coconut) – 1/4 cup, grated
Ginger – 2 to 3 tsp, chopped
Garlic – 3 cloves
Salt as per taste
Grind to a powder:
Cinnamon Powder – a pinch
Nutmeg Powder – a pinch
Cardamoms – 2 to 3
Method:
1. Mix the marinade ingredients in a bowl and rub them onto the mutton chops.
2. Cover and keep the bowl in the fridge for 1 to 2 hours.
3. Heat oil in a frying pan for the masala.
4. Saute the onions till crisp and dark brown.
5. Remove and transfer to a plate. Reserve the oil.
6. Add 1 tblsp of the oil to a pan and fry the mutton chops till browned.
7. Sprinkle salt and transfer to a bowl.
8. Cover and keep aside.
9. Grind the fried onions with the coconut, ginger, garlic, little water and salt to a coarse paste.
10. Heat 1 tsp of deep pan over medium flame.
11. Add the chopped onions and saute for a minute.
12. Add the masala paste and little water.
13. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and fry for a minute.
14. Add the tomatoes and little water.
15. Stir to mix well.
16. Add the mutton chops and cook for a few minutes.
17. Cover the pan and reduce flame to low.
18. Simmer for 20 minutes or till the chops are tender.
19. Add the ground cinnamon-nutmeg-cardamom powder, lime juice and coriander leaves.
20. Mix well and ensure the chops are well coated with the masalas.
21. Remove and transfer to a serving bowl.
22. Serve with roti or rice.
