If you are a non-vegetarian, then you would know that nothing beats a good mutton chop recipe. It is a delectable dish and its flavor enhances if you eat it a day later.
The original recipe for this is by Chef Sanjeev Kapoor but I have added a few ingredients and changed the recipe a bit for extra punch.
- 1 kg mutton chops
- 4-6 tbsp of oil (mutton always cooks better with slightly more oil. I drain off the oil from the cooked dish later)
- 5-6 cloves
- 7-8 black peppercorns
- 1 inch piece cinnamon
- 3-4 green cardamoms
- 4-5 medium sized onions, sliced thinly
- 3 medium sized tomatoes (pureed)
- 1 medium sized beetroot (steamed and pureed with the tomatoes)
- 2 tbsp of ginger garlic paste (fresh is always better)
- 3-4 green chilies, slit lengthwise
- ¾ tsp turmeric powder
- 1 tsp red chili powder (or as per taste)
- Salt (as per taste)
- Juice of 1 lemon
- 1 ½ tsp Garam masala powder
- 2 tbsp fresh mint leaves, chopped
- ½ cup yogurt
- 2 tbsp fresh coriander leaves, chopped
Note – to make the perfect tomato puree you should heat water in a vessel and bring and bring it to a bubble. Then, make a cross-shaped incision at the bottom of the tomatoes and gently lower them into the boiling water. Leave them immersed for 15-30 seconds, remove and dunk them in an ice bath. The skin will peel off. (See the image attached on how to make the incision)
- Heat the oil in a pan and add cloves, peppercorns, cardamoms and cinnamon. Saute well so that the spices release their aroma into the oil.
- Add onions, mix and saute till translucent. Add ginger-garlic paste, mix and saute well. To this add the tomato and beetroot puree. Cover and cook for 4-5 minutes, till the ingredients are well amalgamated. Do not add water.
- Add the green chilies, turmeric, chili powder and 1 tbsp of chopped coriander and mix well. Cook for 7-8 minutes or till the oil starts to separate. At the end you will get a thick masala. To this add the yogurt and cook till the masala separates again.
- Add mutton chops and mix. Cover and cook for 4-5 minutes, gently roasting it and then add about a cup of water. Add lemon juice and salt and continue cooking till the meat is tender.
- Lastly, add the garam masala and mint leaves and mix well for another 2-3 minutes.
- Garnish with the remaining coriander leaves and serve hot.
Note – In Indian cooking, the taste of a non-veg dish is wholly dependent on the masala. If the masala is sauteed for less amount of time then the taste will be vastly different from that of the masala which is sauteed for a lengthier period of time.