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Lamb/Mutton Chops in a Black Pepper Sauce

Lamb/Mutton Chops in a Black Pepper Sauce
By: Mareena jerrish


Tender mutton chops – 8
Sliced shallots 1/4 cup
Garlic 10 cloves
Yogurt 1/2 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Sliced onion 1 large
Curry leaves a few

To be Powdered Coarsely

Black peppercorns 2 teaspoons
Coriander seeds 2 teaspoons
Fennel seeds 1 teaspoon
Star anise 1
Green cardamom 4
Cinnamon- stick 1”


Grind all the ingredients mentioned above to form a coarse powder.
Grind the shallots, garlic and yogurt to a smooth paste.
Mix the ground powder to the yogurt mixture.
Add the salt and turmeric powder to the mixture.
Marinate the chops with the mixture for at least 30 minutes. The more the better.
Place the chops along with the marinade in a pressure cooker.
Cook on medium heat for 10 minutes after the first whistle.
When cool, remove the chops using a slotted spoon, leaving the liquid in the cooker.
Return the cooker to the stove and reduce the liquid down to a thick gravy.
In a large frying pan, heat 1 tablespoon oil and sauté the thinly sliced onion till soft.
Add the curry leaves and sauté till onions start to brown.
Add the cooked mutton chops to this pan and let the chops brown on all sides, turning frequently.
Pour the reduced gravy over and turn the chops around to coat them evenly with this gravy and onion mixture.
Switch off heat when the chops are well covered with the sauce.
Note: In case you don’t have a pressure cooker handy, the chops can be cooked in a regular pan too. Add 1.5 cups hot water to the marinated chops and bring it to a boil. Reduce the heat to low, cover and cook for 30 minutes till the chops are cooked through.

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