Tender, succulent mutton chops marinated in a rich blend of yogurt and aromatic spices, then shallow-fried to a perfect golden brown. A classic Mughlai appetizer that's full of flavor and incredibly satisfying.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
410cal
54gprotein
14gcarbs
15g
Ingredients
8 pieces Mutton Chops (Approximately 750g total, with bone)
1 cup Hung Curd (Ensure it's thick to help the marinade cling)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your preferred spice level)
This north_indian and punjabi and bihari dish is perfect for snack. With 410.31 calories and 54.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
Besan
(Acts as a binding agent for the marinade)
2 tbsp Lemon Juice (Freshly squeezed is best)
1.5 tsp Salt (Adjust to taste)
0.5 cup Vegetable Oil (For shallow frying)
1 tsp Chaat Masala (For sprinkling on top before serving)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 medium Onion (Sliced into rings for serving)
1 medium Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Mutton Chops (5 minutes)
Rinse the mutton chops under cold water and pat them completely dry with paper towels. This is crucial for a good sear.
Using a meat mallet, gently pound the fleshy parts of the chops to tenderize them slightly. This helps them cook evenly.
Make 2-3 shallow diagonal cuts (gashes) on both sides of each chop. This allows the marinade to penetrate deep into the meat.
2
Create the Marinade (5 minutes)
In a large mixing bowl, combine the hung curd, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, roasted cumin powder, and garam masala.
Add the besan, lemon juice, and salt to the bowl.
Whisk vigorously until all the ingredients are well combined into a smooth, thick, and lump-free paste.
3
Marinate the Chops (10 minutes active, 4+ hours passive)
Add the prepared mutton chops to the marinade bowl.
Using your hands, thoroughly coat each chop with the marinade, ensuring it gets into the gashes you made.
Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 4 hours. For best results and incredibly tender meat, marinate overnight (8-12 hours).
4
Shallow Fry the Chops (25 minutes)
Remove the marinated chops from the refrigerator about 30 minutes before cooking to let them come to room temperature.
Heat the oil in a heavy-bottomed skillet or pan over medium heat. The oil should be shimmering but not smoking.
Carefully place the chops in the pan in a single layer. Do not overcrowd the pan; fry in batches if necessary.
Reduce the heat to medium-low and cook for 8-10 minutes on the first side, until a deep, golden-brown crust forms.
Flip the chops gently and cook for another 8-10 minutes on the second side, or until cooked through and tender. The internal temperature should reach at least 145°F (63°C).
Remove the cooked chops from the pan and place them on a wire rack to allow excess oil to drain off.
5
Garnish and Serve (2 minutes)
While the chops are still hot, sprinkle them generously with chaat masala.
Garnish with freshly chopped coriander leaves.
Serve immediately with onion rings and lemon wedges on the side for squeezing over the chops.
