YOGURT GARLIC MUTTON CHOPS

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Except for the Yakhni Pulav you won’t find any mutton recipe here. There was a time we used eat mutton quite regularly but things have changed in our household since the past decade or so. Mutton is now made occasionally and we rather have fish and chicken. So after a long gap, today I am sharing a recipe which is a heirloom recipe. I have seen my mother and my maternal grand mother making it when a party demanded a crowd pleaser. They would serve it as an appetizer / starter and it was lapped up by everyone. This recipe with seemingly overwhelming amount of garlic, may look too simple and a somewhat doubtful recipe. But you’ve got to trust this recipe which has been delighting people for over fifty years. An absolute crowd-pleaser, if I may say so.

This recipe had originally appeared in the Better Homes & Gardens India magazine. I had contributed two recipes, including this one, for their Diwali issue this year, along with a few other bloggers.

1 kg Mutton Chops (don’t go for too mature meat)

For Yogurt marination

250 grams Onions

2 pods (150 – 200 gms approx.) Garlic

1½ tsp Ginger (grated)

1 tsp Red Chili Powder (adjust to taste)

1 tsp Salt (adjust to taste)

½ – ¾ C Yogurt

If using young meat, you can go for double chops, else single chops is preferable.

Remove any excess fat  from the mutton chops. Wash the mutton and remove excess water and set aside.

Peel and wash onions and grate them.

Peel and wash garlic and grate it.

In a mixing bowl, add all ingredients for marination and mix them well.

Transfer the chops in a large bowl (in which to marinate and refrigerate them) and add the marination. Using your hands, mix everything well ensuring each and every chop is covered with the marinade.

Cover the bowl with a cling wrap and place it in the refrigerator.

Allow the chops to marinate for at least 12 hours or up to 24 hours.

Cook the chops in a pressure cooker till two whistles escape.

Once the pressure gets released (on its own), cook the chops on high flame ensuring that the masala (marinade) does not catch at the bottom and most water has evaporated and the marinade thickens and coats the chops.

Remove from heat and transfer to a serving plate or bowl and serve with onion rings and lemon wedges (or green chutney if desired)

Note: Do not use onion paste, garlic paste or ginger paste. It is imperative that you grate these ingredients.

Note: The amount of yogurt will vary and so will the cooking time; both depending on the quality of meat.

Serves 6 – 8

Thanks for visiting and see you soon again with another exciting recipe!

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