Mutton Chops Fry with Onion Salad

Instructions

1. 1

   Marinate the Mutton Chops

   • Rinse the mutton chops thoroughly and pat them completely dry with paper towels.
   • In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt. Whisk until you have a smooth, uniform marinade.
   • Add the mutton chops to the marinade, ensuring each chop is evenly and generously coated.
   • Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
2. 2

   Pressure Cook the Chops

   • Transfer the marinated mutton chops and all the marinade into a pressure cooker.
   • Add 1/2 cup of water. Do not add more, as the mutton will release its own juices.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles, which should take about 15-20 minutes, or until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Open the cooker and check the mutton for tenderness.
   • If there is significant liquid remaining, turn the heat to high and cook with the lid off, stirring occasionally, until the water evaporates and the masala thickens to coat the chops.
3. 3

   Fry the Mutton Chops

   • Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
   • Add the thinly sliced onions and sauté for 5-7 minutes until they turn golden brown and crisp at the edges.
   • Add the slit green chilies and curry leaves. Fry for another minute until they become fragrant.
   • Carefully place the pressure-cooked mutton chops in the pan in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
   • Fry for 8-10 minutes, turning the chops every 2-3 minutes, until all sides are deeply browned and have a delicious crust. The masala should be well-roasted and cling to the chops.
4. 4

   Garnish and Serve

   • Once the chops are perfectly fried, turn off the heat.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately with lemon wedges and sliced onions on the side. It pairs well with roti, naan, or as a standalone appetizer.