Mutton Chop Fry

1. 1
   prep · ~15 min

   Marinate the mutton chops.

   1.Clean the mutton chops and pat them dry with a kitchen towel.

   2.In a bowl, mix the chops with turmeric powder, red chili powder, and 0.25 tsp salt.

   3.Massage the spices well into the meat and set aside for 15 minutes.

   TIPPatting the meat dry helps the spices stick and promotes better browning.
2. 2
   pressure cook · ~20 min

   Pressure cook the chops until tender.

   1.Transfer the marinated chops to a pressure cooker.

   2.Add 0.5 cup water and close the lid securely.

   3.Cook on medium-high heat until the first whistle, then reduce to low flame.

   4.Continue cooking for 15 minutes, then remove from heat and let the pressure release naturally.

   TIPNatural pressure release keeps the mutton moist and tender. Do not force open.
3. 3
   fry · ~8 min

   Dry out and fry the mutton chops.

   1.Open the pressure cooker and check that the chops are fork-tender.

   2.Place a wide pan or kadai over medium heat and add the oil.

   3.Transfer the chops to the pan, leaving any remaining stock in the cooker.

   4.Fry the chops for 3-4 minutes per side until they develop a light golden-brown crust.

   TIPSave the leftover stock — it makes a fantastic base for rasam or dal.
4. 4
   temper · ~10 min

   Build the masala base in the same pan.

   1.Push the fried chops to one side of the pan.

   2.Add the sliced onions and slit green chilies to the oil.

   3.Sauté until the onions turn deep golden brown, about 7-8 minutes.

   4.Add the curry leaves and ginger-garlic paste; cook until the raw smell disappears, about 1 minute.

   TIPCaramelizing the onions deeply is key — this adds the signature sweetness to balance the spice.
5. 5
   saute · ~7 min

   Cook the tomatoes and dry spices.

   1.Add the chopped tomato and remaining 0.25 tsp salt to the pan.

   2.Cook, stirring frequently, until the tomato breaks down completely and oil starts to separate, about 4-5 minutes.

   3.Sprinkle in the coriander powder and cumin powder.

   4.Stir everything together, mixing the chops thoroughly with the masala.

   TIPWaiting for the oil to separate indicates the raw tomato taste is gone and the masala is cooked through.
6. 6
   saute · ~7 min

   Sauté until the mutton is dry and roasted.

   1.Increase the heat to medium-high and cook for another 5-7 minutes, stirring gently.

   2.Continue sautéing until the masala clings tightly to the chops and the mixture looks completely dry.

   3.The pan should start releasing a roasted aroma, and the edges of the meat will appear slightly charred.

   TIPGentle stirring prevents the bone from separating — keep the chops intact for the best presentation.
7. 7
   garnish

   Finish with garam masala, pepper, and lemon.

8. 8
   serve

   Garnish and serve hot.

   1.Transfer the mutton chop fry to a serving platter.

   2.Scatter chopped coriander leaves and sliced raw onion over the top.

   3.Drizzle with fresh lemon juice and serve immediately with wedges on the side.

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