Mutton Chops Masala with Jowar Bhakri

Instructions

1. 1

   Marinate the Mutton Chops

   • In a large bowl, combine the mutton chops, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
   • Mix thoroughly, ensuring each chop is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor and tenderness.
2. 2

   Pressure Cook for Tenderness

   • Transfer the marinated mutton chops along with the entire marinade into a pressure cooker.
   • Add 1 cup of water and stir gently.
   • Secure the lid and cook on medium-high heat for 6-7 whistles, or approximately 20-25 minutes, until the chops are about 90% cooked and tender.
   • Turn off the heat and allow the pressure to release naturally. This is crucial for keeping the meat moist. Once safe, open the cooker, separate the chops from the stock, and set both aside.
3. 3

   Create the Masala Base

   • Heat oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
   • Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This 'bhunao' step is key to the rich flavor of the gravy.
4. 4

   Develop the Gravy

   • Add the slit green chilies and sauté for another 30 seconds.
   • Pour in the tomato puree. Cook for 7-8 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
   • Stir in the Kashmiri red chili powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for 2 more minutes until the raw smell of the spices disappears.
5. 5

   Combine Chops and Gravy

   • Gently add the pressure-cooked mutton chops to the pan. Stir carefully to coat them completely with the masala without breaking them.
   • Pour in the reserved mutton stock from the pressure cooker. Bring the mixture to a boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chops to absorb the masala flavors and the gravy to thicken to the desired consistency.
6. 6

   Finish and Rest

   • Sprinkle the garam masala over the curry and stir gently to combine.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Cover the pan and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
   • Serve hot with naan, roti, or steamed basmati rice.