- MUTTON CHOPS HOW TO
- MUTTON CHOPS FREE
Add cinnamon sticks, cloves and bay leaves. Pressure cook chops with very little water for 2 to 3 whistles.Grind all the ingredients mentioned under ‘for masala paste’ with little water. Mix well and let it marinade for about 3-4 hours in fridge. Add half amount of required water, red chili powder and turmeric powder to the chops.If you are that person who hates the smell of raw meat, this technique will help reduce the smell. This step removes the smell from the mutton. Add little salt and turmeric(not mentioned in ingredients quantity) along with enough water to ensure all the chop are submerged in water.
MUTTON CHOPS HOW TO
How To Make Karnataka Mutton Chops Recipe? Do try this mom’s mutton chops curry for your Sunday special. One of the most delicious mutton chops I have ever had. It’s a simple recipe with loads of flavor in it. Sunday special dish from my mom’s kitchen is this mutton chops curry. The main ingredients for the masala/gravy are fresh coriander leaves-mint leaves-green chilies. This Karnataka style green chops recipe has bags of fresh herbs flavors. Second chops recipe that is very close to my heart. Add cooked mutton chops along with the water in it.Now add spice powders- red chili powder, turmeric powder, coriander powder and the powdered spice mix along with salt.Now add tomato puree and cook till tomato puree thickens and oil separates from the edges of the pan.Add ginger garlic paste and cook till raw smell of the paste is gone.Add onion green chili paste and sauté till raw smell of the onion paste is gone.Remove from flame, let it cool and then grind into powder.
So make sure you reduce the flame and roast it for about a minute with constant stirring. Roast them on low flame for about a minute until it starts to splutter.
Dry roast cumin seeds, black pepper corns, coriander seeds, dried red chilies and mustard seeds.
Chop onions and puree it along with green chili. Also add 1 teaspoon cumin seeds and 1 finely chopped onion with 1 cup water (add ¼ cup water if you want to make dry roasted chop). Take marinated mutton and add it to pressure cooker. Marinate the chops with 1 teaspoon red chili powder and salt for about 2 to 4 hours inside fridge. Clean mutton chops well and rinse it under tap water. If you can’t handle spice/heat, please reduce or adjust the spices to suit your palate. NOTE – follow the recipe to T for spicy curry (if you are spice lover). This Chettinad Mutton Chops Kozhumbhu is one of my signature dish. Those wondering where is Chettinad – it’s a place from South India from Tamil Nadu which is a house od delicious spicy food that is sure to blow your taste buds and mind away. This is Chettinad style mutton chops curry (fiery red curry). Let’s dive into the first type of curry. Can be substituted with lamb meat as well. 
Recipe uses mutton chops (which is goat meat). Hosting a party, try this unique mutton chops recipe, you and friends will love it. It’s perfect for Sunday brunch with family and friends. MUTTON CHOPS FREE
This recipe makes SPICY curry, feel free to adjust the spice levels as per your spice tolerance. I have mentioned substitutions for some of the spices that might be hard to find outside Indian stores, don’t forget to read that before you try the recipe. Yes, you’ll need a list of ingredients that might be overwhelming, but trust me on this one, it ALL WORTH it!. This recipe bags loads of flavors by using some of the amazing spices from India. It’s easy to customize the recipe to make curry style mutton chops or a dry roasted style chops that can be served alongside rice or flatbread. But let me assure you, BOTH are DELICIOUS! I’m sharing with you two ways to make delicious mutton chops and you can choose to make whichever appeals to you. What Are You In When You Try This Spicy Mutton Chops? It’s easy to make, packed with loads of mind-blowing flavors and can be easily customized to make it gravy style curry or dry roasted style chops. Mutton chops recipe is perfect for Sunday brunch with family or for hosting a party at home.
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