February 16, 2010

Mutton Chops

An old family recipe, perfect for a weekend meal. Leftover meat can be shredded and filled into pastry sheets for patties or samosas.

Mutton (Goat meat) - 1/2 kg (1 lb approx.)
Ginger-Garlic paste - 2 tsp
Red Chilli powder - 1 tsp
Black Pepper powder - 2 tsp
Turmeric powder - 1/2 tsp
Onions - 2
Tomato - 2
Potato - 2
Green Pepper (Capsicum) - 1 medium size
Oil - 1/2 to 3/4 cup (for frying)
Coconut milk - 1/4 cup
Flour (Maida) - 1/2 tsp
Salt to taste

Cut mutton pieces into thin medium slices and marinate in ginger-garlic paste, red chilli powder, turmeric powder, pepper powder and salt for 15 minutes. Add 1 cup water and pressure cook this marinated meat until cooked well. Remove the meat from the gravy. Reduce the gravy to 3/4 cup. Add the coconut milk and keep aside.

Cut the potato into thin, long pieces, onions into round pieces, green peppers into thin, long pieces and tomatoes into four quarters. Heat the oil in a deep kadhai. When the oil is hot, fry potatoes golden  and remove. Fry onions and green peppers and remove. Add a pinch of salt to all these fried things and keep aside. In the remaining oil, fry meat in small portions and keep aside. Saute tomatoes in the remaining oil; remove and keep aside.
Finally, add the flour in to the remaining oil. Brown slightly on low heat. Add the gravy and a pinch of salt. When thick, add the meat and mix well. Transfer to the serving dish. Garnish with fried things. Serve hot with plain naan/parathas and cucumber salad.

Note: This recipe works equally well with lamb, beef or any other red meat.

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