Finger-licking Spicy Mutton Chops Dry

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Finger-licking Spicy Mutton Chops Dry Ask any
meat-lover how hard it is to say no to a juicy
and spicy plate of mutton chops dry. The
tenderness of the meat, coupled with the
finger-licking masala, is all too tempting just
by the sound of it. Mutton chops Dry is a dish
originally from the North of India. The meat is
dry and crispy on the outside and soft and
succulent on the inside. Mutton chops serve as
the perfect appetizer for a good meal. Our
lip-smacking recipe is sure to make mutton chops
a staple at every get-together with family or
friends. Check it out! Nutritional Benefits Of
Mutton Chops The meat in this dish, mutton, has
a multitude of nutrients. It is rich in proteins
and vital vitamins and minerals like zinc, B12,
iron, etc. These essentials nutrients are
essential for muscle growth, maintenance, and
function. Mutton Chops Dry Recipe I.Ingredients
(Serves 2) For the chops

Mutton Chops - 6-7 pieces or 250 gm Turmeric
powder - ¼ tsp Coriander leaves - 1 tbsp fine
chopped Salt to taste Oil - 1 tbsp
For the tempering

Oil - 2 tbsp Fennel seeds or saunf - ¼ tsp
Peppercorns - 10 to 12 whole pieces Curry leaves
- 1 strand or 10 to 12 leaves
For the masala

Grated coconut - 1 tbsp Fennel seeds or saunf - ½
tsp Cloves or lavang - 1 Cinnamon or daal chini -
½ inch Peppercorns - 1 tbsp Dry red chilli - 1
Garlic pods - 3 Ginger - ½ inch
2

Onion - 1 piece Tomato - 1 piece

• Method
• To make the masala, gather all the ingredients in
  a mixer/ grinder. By adding water little by
  little, grind into a smooth paste.
• Before marinating the mutton chops, you need to
  clean them first. Using the turmeric and salt,
  clean the mutton chops thoroughly. Rinse
  them a few times and keep them aside.
• In a pressure cooker, add 1 tsp of oil. Once the
  oil is heated, add the mutton chops and cook till
  the meat turns pink. Next, add the paste made in
  step 1, turmeric powder, salt, and a little
  water. Mix everything.
• Close the pressure cooker and cook till you hear
  five whistles. After that, let it cool and remove
  the lid.
• Next, we prepare the tempering. In a saucepan or
  kadhai, take some oil. Add
• all the tempering ingredients. Once they
  start to crackle, add the mutton chops
  prepared above. You can add salt if needed.
• Cook the mutton chops on medium flame till all
  the water evaporates and they become dry.
• Garnish with coriander leaves before serving.