Mutton Chops, Larded
A classic mutton chop recipe, modernized for ease of preparation.
Ingredients
- 4 pieces Mutton chops
- as needed Salt pork
- as needed Onion, minced
- as needed Black pepper
- as needed Parsley, minced
- as needed Weak broth (beef or chicken)
- as needed All-purpose flour
- 1 tablespoon Lemon juice
- 1 tablespoon Mushroom catsup
- 1 glass Sherry wine
More recipes using Mutton chops
Mutton Chops Broiled
A classic recipe for broiled mutton chops, modernized for ease of preparation.
Mutton Chops with Potatoes (Chap Patetana)
This rich and tangy Parsi-style mutton chop curry, known as 'Khata Chap', combines tender meat with soft potatoes in a robust, flavorful gravy. The dish starts with a traditional base of caramelized onions and aromatic spices, then is elevated with a unique finish of Worcestershire sauce, mango chutney, and vinegar for a delightful sweet and sour profile. Fresh herbs and ginger add a bright, aromatic freshness to this hearty, historical comfort food.
Mutton Chops in Milk Sauce
Tender mutton chops are slowly simmered with onions until succulent, then enveloped in a rich, velvety white sauce made from milk, butter, and egg yolk. This traditional Parsi dish offers a comforting, mild flavor profile where the savory meat broth blends perfectly with the creamy texture, finished with a bright splash of lemon juice. Ideally served with crusty bread or rice to soak up the flavorful gravy.
Fried Mutton Chops
Succulent mutton chops are transformed into a crispy delight in this traditional Parsi recipe. The meat is tenderized in a savory marinade of fresh onion, ginger, and garlic juice, then dusted with wheat flour and fried in ghee to a golden-red perfection. This simple yet flavorful technique results in a dish that is crunchy on the outside and tender on the inside, perfect for a hearty meal.
Instructions
- 1Trim off any excess fat and skin from the mutton chops. Use a meat mallet or rolling pin to gently beat each chop flat.
- 2Lard each chop with strips of salt pork, drawing them through the meat to protect both sides.
- 3Place the larded chops in a saucepan. Sprinkle with minced onion, pepper, and parsley. Barely cover with weak broth. Cover the saucepan and simmer for 1 hour over low heat. Then, increase the heat and simmer for another 20 minutes, or until the chops are tender.
- 4Remove the chops from the saucepan and keep them warm. Thicken the gravy in the saucepan with browned flour. Add lemon juice, mushroom catsup, and sherry wine. Stir for 1 minute.
- 5Return the chops to the gravy and heat to a weak boil. Arrange the chops on a serving dish and pour the gravy over them. Serve immediately.
You Might Also Like
Mutton Chops Broiled
A classic recipe for broiled mutton chops, modernized for ease of preparation.
Mutton Chops in Milk Sauce
Tender mutton chops are slowly simmered with onions until succulent, then enveloped in a rich, velvety white sauce made from milk, butter, and egg yolk. This traditional Parsi dish offers a comforting, mild flavor profile where the savory meat broth blends perfectly with the creamy texture, finished with a bright splash of lemon juice. Ideally served with crusty bread or rice to soak up the flavorful gravy.
Mutton Chops with Potatoes (Chap Patetana)
This rich and tangy Parsi-style mutton chop curry, known as 'Khata Chap', combines tender meat with soft potatoes in a robust, flavorful gravy. The dish starts with a traditional base of caramelized onions and aromatic spices, then is elevated with a unique finish of Worcestershire sauce, mango chutney, and vinegar for a delightful sweet and sour profile. Fresh herbs and ginger add a bright, aromatic freshness to this hearty, historical comfort food.
Breaded Mutton Chops
Breaded mutton chops, fried until golden brown.