Monday, March 4, 2013

Mutton chops | Lamb Chops


Mutton chops Lamb Chops


After coming to US I have been searching for lamb in every other shop and finally got it yesterday.  Am not very much crazy about mutton but still I wanted to give it a try. Definitely the source for this recipe is from amma.  She used to make this with the bones but I made it boneless since I don’t find lamb with bones here.  Still the taste is equally good. 


We had it with sambhar as a side-dish but it can be mixed with rice. Gravy goes really very well with chapathis and dosas.



Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3-4




Ingredients

300gms Mutton/Lamb
2 Onions
1 Tomato
2 tsp Ginger-Garlic Paste
1 tsp Chilli Powder
2tsp Coriander Powder
1tsp Turmeric Powder
2tsp Peppercorns
Coriander leaves to garnish
Salt

To temper

Oil
2 Cloves
1 Bayleaf
2 Cinnamons
1 tbsp Fennel seeds
Curry leaves (optional)






How I made It

  • Chop the mutton into small cubes.  Wash the cubes in water for 2 times and drain it
  • Add turmeric powder, mix it well.  Again wash the pieces until the blood on it goes-off.
  • Finely chop the onions and split it into three equal parts.
  • In a pan add oil, with little of fennel seeds, peppercorns. Saute for some time, add the first part of onion. Make it as a smooth paste in a mixie/blender. Keep aside.
  •  In a Pressure Cooker add clean mutton pieces, second part of the chopped onions, half tomato, half tbsp ginger-garlic paste, chilli powder, coriander powder with 2-3 glass of water for 4-5 whistles





  • In a kadai/skillet add 3-5 tbsp of oil and add the items given for tempering.
  • Then add the remaining part of finely chopped onions. Sauté till it becomes soft and then add half spoon of ginger-garlic paste.
  • Now add the remaining tomato cubes. Cook for some time and finally add the pressure-cooked mutton pieces. Check for salt at this time.

  • Finally add the onion-pepper paste, mix it completely. Fry till it forms thick gravy like consistency.






Notes:

  • Mutton cooking depends on the texture and the tenderness of it. If it is tender and fresh it is enough to cook for 4-5 whistles, if not cook for 2-3 whistles extra.
  • Adding turmeric powder is very important in cleaning the mutton pieces. Anti-septic reaction of turmeric helps to clean mutton free of bacteria and other stuffs.
  • Wash the mutton pieces without leaving a trace of blood in it.
  • Don’t add salt while pressure-cooking mutton.  This will prolong the cooking process.
  • Using Sesame oil gives very nice flavor for the dish. 
  • While frying pepper don't allow it to splutter completely. This gives a bitter taste. Instead just heat it and quickly continue with the next step.