Hot & Spicy Mutton Pepper Chops

I have tried this recipe so many times. The best part of this recipe is the flavour of freshly grounded spices and it was well seasoned and was not overpowering at all. It may be served as a thick curry by adding a bit more water or as a dry dish…It was easy, fairly quick, tasted wonderful and it is a quite spicy! So please feel free to adjust the spice level to suit your requirements. I share only the best with you, because you deserve only the best! This recipe is a definitely a keeper! So go ahead and try this and enjoy it with some rice or Chapati/Tandoori Roti.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients for marination:

• Goat Mutton Chops : 1/2 kg

• 4-5 chopped green chillies

• 1 Tsp grated garlic

• 2 tsp thickly grated ginger

• Chopped fresh green coriander leaves

• 1 cup thick curd (hung curd would be better)

Wash the chops with water and drain the water. Add the above ingredients and let the chops be marinated for at least 40 minutes.

Ingredients for gravy:

• ½ tbsp refined oil

• 4-5 cloves

• 8-10 whole peppercorns

• A stick of Cinnamon(Dalchini)

• 1 piece of black cardamom(Moti elaichi)

• ¼ tsp grated garlic

• 1 tsp coriander powder(Dhania powder)

• ½ tsp dried fenugreek leaves ( kasuri methi)

  Salt to taste

• 4 tsp melon seeds grounded

• 4 tsp paste of poppy seeds -

  (Roast the seeds on griddle, dry and cool it and make a paste OR soak the poppy seeds in 1/3rd cup of

  water for 2 hours and then make a paste

• 1 cup milk

• Chopped fresh green coriander

Method of Preparation:

• Place pressure cook on flame. Heat oil.

• Add cloves, peppercorns and black cardamom. Saute for a minute. (Note: Make sure not to burn the

  spice, stir continuously to avoid burning.)

• Add grated garlic. Stir and add the marinated chops.

• Cook on high flame till becomes dry and starts taking a light blackish/dark brown colour.

• Add ½ cup of water

• Mix well and keep sautéing till the mutton pieces are well coated with Masala

• Add dhania powder and crushed Kasuri methi

• Add ½ tsp of black pepper powder. Mix well and add 2 cups of water.

• Cover and let it cook in the pressure cooker

• Pressure cook for 7 minutes after the first whistle

• Once the pressure is reduced cook on high flame till the gravy starts to thicken. Continue cooking for

  another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated 

  with the remaining gravy.

• Add poppy seeds paste and melon seeds

• Cook for 1-2 minutes and add ½ cup of water and 1 cup of milk

• Continue to cook on slow flame till the gravy thickens

• Add the lemon juice and mix well and immediately remove from the flame. The dish will get a darker

  shade once it rests.

• Garnish with red onion rings and chopped green coriander

• Serve hot with Rice ,chapati or Tandoori Roti...Enjoy!

• You may adjust the spiciness by increasing or cutting down amount of chilli powder and pepper

  powder.