Mutton Chops In Spicy Southern Masala

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Mutton chops prepared in southindian style is truly a tasty feast for anyone who is down with fever or cold. We dont prepare this dish often its only during monsoon or winter. This is a southern delicacy which can be served with just rasam rice or a veg kushka. Its not considered the healthiest diet as it is a bit on the oily side and that may be the reason we prepare it occasionally. The spicy masala when mixed with rice and eaten will truly build your taste buds and make you salivate for more...

Weekend Special video...Happy Sunday...:)

Ingredients:
500 Grams Mutton Chops
2 Medium Onions Chopped 
5 Green Chilies Chopped (adjust the heat as per your taste)
1 Tbsp Ginger and Garlic Paste
3 Pods Cardamom
1 Inch Stick Cinnamon 
3 Cloves

For masala paste:
1 Tbsp Onion
2 Pieces Fresh Coconut
1 Tbsp Pepper corns
3 Pods Cardamom
3 Cloves
1 Inch Stick Cinnamon

For marination:
1/2 Cup Yogurt
1 Tbsp Chilly Powder
1/2 Tsp Turmeric 
1/2 Tsp Pepper powder
1 Tbsp Coriander Powder 
1 Tbsp Ginger and Garlic paste

Salt as per taste 
3 Tbsp Ghee
3 Tbsp Oil

Finely chopped mint and coriander for garnish
1/2 tsp Lime juice or Tamarind pulp

Lets Begin:
  • Start by washing the meat thoroughly pat it dry and add to a mixing bowl.
  • To the meat add yogurt, chilly powder, turmeric powder, pepper powder, ginger garlic paste and salt mix well and cover the meat allow to marinate for atleast 1 hour on the counter top it self.
  • Once the meat is marinated add the meat to a pressure cooker with 1 tbsp oil fry a bit once the meat releases juices add enough water to cook the meat place a cover and cook untill 3 whistles or till the meat is cooked and tender.
  • In a fry pan add ghee and on low flame add 1tbsp onion, pepper corns, fresh coconut, 1 stick cinnamon, 3 cloves, 3 cardamom pods and fry till onion turns transparent.
  • Transfer the onion to a mixer jar and grind to a smooth paste add a splash of water to grind the masala into a smooth paste.

  • Heat a wok with 2 tbsp oil and 2 tbsp ghee add the ginger garlic paste and fry till raw flavor has gone add to it 1 inch stick cinnamon, 3 pods cardamom, 3 cloves fry a bit add oinonsand chill and fry till onions turn transparent.
  • Once the onion turns transparent add the prepared masala paste and fry till oil surfaces on top.
  • Add the cooked meat to the masala adjust salt as per your taste and fry till mutton is nicely coated in the masala.
  • Traditionally we would  finish the dish by adding 2tbsp of tamarind pulp and cook the meat for a minute and thats what i did. if your not a fan of tamarind or its not available in the country you stay skip the step and just add lime juice.
  • Finally garnish with mint and coriander toss  to coat and serve hot with rasam and rice.

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