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Tender, succulent mutton chops marinated in a blend of aromatic spices, pressure-cooked to perfection, and then pan-fried until beautifully browned. A classic Indian appetizer or side dish that's packed with bold flavors.
For 4 servings
Marinate the Mutton Chops
Pressure Cook the Chops
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Tender, succulent mutton chops marinated in a blend of aromatic spices, pressure-cooked to perfection, and then pan-fried until beautifully browned. A classic Indian appetizer or side dish that's packed with bold flavors.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 386.2 calories per serving with 40.65g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Fry the Mutton Chops
Garnish and Serve
If you don't have a pressure cooker, you can slow-cook the marinated chops in a heavy-bottomed pot with a tight-fitting lid on low heat for 60-90 minutes, or until tender.
For a South Indian flavor twist, add 1 teaspoon of fennel powder (saunf) and a pinch of black stone flower (dagad phool) to the marinade.
To make it milder, reduce the red chili powder to 1/2 teaspoon and omit the green chilies. For extra heat, add 1/2 teaspoon of freshly crushed black peppercorns during the final frying stage.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and is crucial for forming red blood cells and preventing anemia.
The spices used in the marinade, such as turmeric, ginger, and garlic, are known for their anti-inflammatory and antioxidant properties that help strengthen the immune system.
Mutton is a good source of B vitamins, particularly Vitamin B12, which is vital for nerve function and the formation of DNA and red blood cells.
A single serving of Mutton Chops Fry (about 2 pieces) contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Chops Fry can be part of a balanced diet in moderation. It is an excellent source of protein, iron, and B vitamins. 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 air-frying or baking instead of pan-frying.
Yes, you can. After marinating, place the chops in a heavy-bottomed pot with a lid. Add 1/2 cup of water and cook on low heat for 60-90 minutes, or until the mutton is fork-tender. Then proceed with the frying step.
It's a versatile dish. Serve it as an appetizer with mint chutney, or as a main course with naan, roti, or paratha. It also pairs well with a simple dal and steamed rice.
Store leftover mutton chops in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan over low heat or in a microwave until hot.
Tough chops can result from insufficient marination time or undercooking. Ensure you marinate for at least 4 hours and pressure cook until the meat is tender. The quality and cut of the meat also play a significant role.