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Prep Time4-6 hours
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Cook Time90 minutes
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Serving5
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Serv Sizeplate
Mutton Masala Chops – Lahore’s Favorite Festive Food
If I could describe Lahorites taste in food in one word, it would surely be ‘hearty’. Mutton Masala Chops is a delicacy dish from the rich Lahori cuisine. Another decadent and delicious recipe passed down to us from the royal Mughlai kitchen. Slow braised mutton chops in toasted spices and thick yogurt gravy is any meat lover’s dream come true.
Mutton Masala Chops – Meat Selection and Process
Good quality meat is the key to delicious chops. The tender rib chops of a young lamb or goat are perfect for this dish. If you find the mutton flavor too strong for your taste buds, you cam also use veal chops . Both meats support same level of tenderness. The soft succulent chops are then slowly braised and then briefly fried. Traditionally, cooks use poppy seeds and chickpea flour to help the help the marinade thicken and cling to the chops. If you can’t get poppy seeds, you can use almonds, cashews or sesame seeds as well.
How Tender Should be the Cooked Mutton Masala Chops
Well, mostly it depends upon your personal preference. But as the meat is on the bone, I love to make it very tender so that it slips off the bone onto the fork easily easily. Or you can break it with hand while eating with naan/roti as is customary in Pakistan. Gnawing at the bone or struggling with your food is not a very attractive idea. Especially if you have company or you’re all dressed up for a formal dinner.
How to Serve Mutton Masala Chops
These juicy braised mutton masala chops are a great idea for a satisfying main course when served with the traditional sides of naan, paratha, pulao and raita. But if you want to go off the much treaded course, these taste great serve with mashed potatoes, potato wedges, grilled vegetables or any salad.
Ingredients
Mutton Masala Chops
Directions
Heat a skillet or frying pan on medium low heat. Toast gram flour, poppy/sesame seeds, red pepper flakes, cardamom seeds, cumin and coriander seeds for few seconds or till they are aromatic. Don't let the spices burn or they'll leave a very bitter after-taste.
Grind all the toasted spices in an electric grinder into a powdered spice mix. You can make extra batches and store in a jar with recipe label to use later as well.
In a big mixing bowl add yogurt, ginger-garlic paste, lemon juice toasted spice mix, garam masala and salt. Mix to make the marinade. Add mutton chops and toss to cover them completely with the marinade. Cover and refrigerate for several hours or overnight.
When you're ready to cook, add the chops to a deep pan. Add 2 cups water. Cover the pan and cook on medium low heat for 90 minutes or till the chops are tender to your liking. Add 1/2 cup more water if the meat is not done.
When the meat is fall-off-the-bones tender and the liquid is sufficiently reduced, add cooking oil or desi ghee. Now raise the heat to medium, roast uncovered for 5-6 minutes or till you can see the oil separate from masala. Keep shaking the pan to avoid mutton chops sticking at the bottom. Don't stir too much with a spoon as it will break the tender meat.
Conclusion
Serve hot with naan and raita or mashed potatoes and fresh salad. Enjoy plateful of deliciousness!
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