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.