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Tender, juicy mutton chops marinated in a rich blend of yogurt and spices, pressure-cooked to perfection, and then shallow-fried until golden and crispy. This Mughlai-inspired dish is a showstopper appetizer or side, packed with robust, aromatic flavors.
For 4 servings
Prepare and Marinate the Mutton Chops
Pressure Cook the Chops
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Tender, juicy mutton chops marinated in a rich blend of yogurt and spices, pressure-cooked to perfection, and then shallow-fried until golden and crispy. This Mughlai-inspired dish is a showstopper appetizer or side, packed with robust, aromatic flavors.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 330.99 calories per serving with 40.34g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
Shallow Fry to Perfection
Garnish and Serve
For a lower-fat option, bake the pressure-cooked chops in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also use an air fryer.
Add 1 teaspoon of black pepper powder and 1 tablespoon of chopped fresh mint leaves to the marinade for a different flavor profile.
This recipe works wonderfully with lamb chops as well. Adjust the pressure cooking time slightly, as lamb cooks faster than mutton.
Mutton is a complete protein source, providing all essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Spices like turmeric, ginger, and garlic used in the marinade have anti-inflammatory and antioxidant properties that can help strengthen the immune system and fight off infections.
A serving of Mutton Chop Fry (approximately 2 pieces) contains around 350-450 calories, depending on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Chop Fry can be part of a balanced diet in moderation. It is an excellent source of high-quality protein, iron, and Vitamin B12. However, it is also high in saturated fat and calories due to the red meat and frying method. To make it healthier, trim excess fat from the chops and consider baking or air-frying instead of shallow frying.
Yes, you can. After marinating, place the chops in a heavy-bottomed pot with 1 cup of water. Cover and cook on low heat for 60-90 minutes, or until the chops are tender and the water has evaporated. Then proceed with the shallow frying step.
If you can't find raw papaya paste, you can use a commercial meat tenderizer powder (follow package instructions) or simply extend the marination time to overnight. The yogurt and lemon juice in the marinade also act as mild tenderizers.
Store leftover mutton chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 180°C (350°F) for 10-12 minutes, or until heated through. This method helps retain their crispiness better than microwaving.