Mutton Chops Pepper Fry

Name: Mutton Chops Pepper Fry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 800 g mutton chops (bone-in, cleaned); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 10 pcs curry leaves; 2 tsp black pepper (coarsely crushed); 1 tsp fennel seeds; 1 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt; 2 tbsp oil; 1 cup water (for pressure cooking); 2 tbsp cilantro (chopped); 1 tbsp lemon juice

RATING

4.6/5(78)

TASTE SCORE

9/10

Tender mutton chops are pressure cooked with simple spices, then tossed in a dark, peppery masala until the meat is coated and glossy. This South Indian style fry is bold, warming, and perfect with rice or parotta.

PREP

20m

COOK

35m

SERVES

100 G

585 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Wash the mutton chops and drain well.
2.Slice the onions thinly and chop the tomatoes finely.
3.Slit the green chilies and chop the cilantro.
4.Crush the black pepper coarsely so it stays bold in the fry.
pressure cook · ~25 min
Pressure cook the mutton chops.
1.Place the mutton chops in a pressure cooker with turmeric powder, half of the ginger-garlic paste, and half of the salt.
2.Pour in the water and mix well.
3.Cook on medium heat for 5 to 6 whistles until the chops are tender but not falling apart.
4.Let the pressure drop naturally, then open the cooker and keep the meat with its cooking liquid aside.
TIPIf the chops are from an older goat, add 2 more whistles for tender meat.
saute · ~15 min
Cook the masala base.
1.Heat oil in a wide pan over medium heat.
2.Add fennel seeds, cumin seeds, and curry leaves; cook until fragrant (20 to 30 seconds).
3.Add the onions and green chilies, then cook until the onions turn light golden (6 to 8 minutes).
4.Add the remaining ginger-garlic paste and cook until the raw smell disappears (1 minute).
5.Add the tomatoes and cook until soft and pulpy (4 to 5 minutes).
saute · ~1 min
Add the spices and fry briefly.
Add red chili powder, coriander powder, garam masala, the remaining salt, and 1 tsp of the crushed black pepper. Fry for 30 seconds on low heat so the spices bloom without burning.
TIPKeep the heat low once the spice powders go in, or the pepper can taste bitter.
simmer · ~10 min
Toss the mutton with the masala.
1.Add the pressure-cooked mutton chops to the pan.
2.Pour in 1/4 to 1/2 cup of the reserved cooking liquid, just enough to coat the meat.
3.Mix gently so the chops stay on the bone.
4.Cook uncovered on medium-low heat until the masala thickens and clings to the chops (8 to 10 minutes).
fry · ~3 min
Finish the pepper fry.
Sprinkle the remaining crushed black pepper and fry for 2 to 3 minutes, turning the chops gently until the edges darken slightly and the pan looks nearly dry.
garnish
Finish with lemon juice and cilantro.
Turn off the heat, drizzle in the lemon juice, and scatter the chopped cilantro over the mutton chops.
serve
Serve the mutton chops pepper fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not overfill the pressure cooker; chops need room to cook evenly and stay intact on the bone.
2
Keep the pepper coarsely crushed, not finely ground, so the fry gets a bold bite instead of a dusty heat.
3
Reduce the reserved mutton stock only until the masala clings; too much liquid will make it a curry, not a fry.
4
Use a wide pan for the final toss so the chops sear lightly and the masala darkens instead of steaming.
5
Turn the chops gently with tongs or a flat spoon in the last stage to prevent the meat from slipping off the bone.
6
Add lemon juice only after switching off the heat so its brightness stays fresh and doesn't turn bitter.
7
This fry tastes even better after a short rest, as the pepper and fennel settle into the meat.