Mutton Chop Fry

Instructions

1. 1

   Prepare and Marinate the Mutton Chops

   • Thoroughly clean the mutton chops and pat them completely dry with paper towels. Using a knife, make 2-3 shallow incisions on the fleshy parts of each chop to help the marinade penetrate.
   • In a large mixing bowl, combine the curd, ginger-garlic paste, raw papaya paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, and lemon juice. Whisk until you have a smooth, uniform marinade.
   • Add the mutton chops to the bowl. Use your hands to rub the marinade evenly over each chop, ensuring they are fully coated.
   • Cover the bowl and refrigerate for a minimum of 4 hours. For the most tender and flavorful results, marinate overnight.
2. 2

   Pressure Cook the Chops

   • Transfer the marinated mutton chops and all the remaining marinade into a pressure cooker.
   • Add 125 ml (1/2 cup) of water and stir gently. Secure the lid of the pressure cooker.
   • Cook on medium-high heat for 4-5 whistles, or approximately 15-20 minutes, until the chops are about 90% cooked and tender.
   • Allow the pressure to release naturally. Once safe, open the lid. If there is excess liquid, turn the heat to high and cook, stirring occasionally, until the water evaporates and the masala thickens to a paste that clings to the chops. This step is crucial for a flavorful crust.
3. 3

   Shallow Fry to Perfection

   • Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be hot but not smoking.
   • Carefully place the cooked chops in a single layer in the pan. Avoid overcrowding; fry in batches if necessary to ensure a crispy exterior.
   • Fry for 3-4 minutes on each side, until they develop a deep golden-brown color and a delicious crust.
   • Once fried, remove the chops from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Garnish and Serve

   • Arrange the hot mutton chop fry on a serving platter.
   • Garnish generously with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges on the side for squeezing over the chops just before eating.