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.
Ingredients
- 6 pieces Mutton chops (rib or neck) (Use tender, fatty chops from a male goat as per tradition.)
- 1 ounce Onion (Originally '2 tolas'. Used for extracting juice.)
- 1 ounce Ginger (Originally '2 tolas'. Used for extracting juice.)
- 1/2 ounce Garlic (Originally '1 tola'. Used for extracting juice.)
- 1 teaspoon Salt (Heaped teaspoon.)
- 1 teaspoon Black pepper (Crushed. Quantity estimated.)
- 1/2 cup Whole wheat flour (For coating/dredging. Quantity estimated.)
- 1/2 cup Ghee (For frying. Quantity estimated.)
More recipes using Mutton chops
Potato Mutton Chops
A classic Parsi delicacy featuring tender, spice-braised mutton chops encased in a smooth, savory mashed potato shell. The chops are first cooked until succulent in a rich blend of aromatic spices and vinegar, then wrapped in seasoned potato, breaded, and fried to a golden crisp. This elegant 'chop cutlet' offers a delightful contrast of textures with a crispy exterior, soft potato layer, and flavorful meat inside, served with the bone handle exposed for a dramatic presentation.
Roasted Chops
Succulent mutton chops are marinated in a rich cream-based mixture and grilled to perfection over charcoal in this traditional Parsi recipe. The unique cooking method involves frequent turning rather than searing one side at a time, ensuring the meat remains tender and cooks evenly without drying out. Finished with a basting of aromatic ghee, these chops offer a delightful smoky flavor and a melt-in-the-mouth texture.
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.
Instructions
- 1Take the mutton chops and make separate cuts on the meat with a knife. Flatten the meat by beating it gently with the flat side of the knife.
- 2Peel and crush the onion, ginger, and garlic. Extract their juice (discarding the fibrous pulp if desired, or use a very fine paste). Mix one heaped teaspoon of salt into this juice.
- 3Place the chops in a deep dish or plate. Pour the salted juice mixture over them, ensuring they are well coated. Cover the dish with a mesh sieve or cover and let it stand for 3 to 4 hours to tenderize the meat.
- 4After marinating, remove the chops from the liquid that has collected in the plate. Apply crushed black pepper lightly over the chops and press it in. Then, coat each chop thoroughly with wheat flour, pressing it to adhere.
- 5Heat ghee in a frying pan over low heat initially, then increase heat until the ghee is very hot and smoking. Place the chops side by side in the pan. Fry until both sides are crisp and reddish-brown.
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Potato Mutton Chops
A classic Parsi delicacy featuring tender, spice-braised mutton chops encased in a smooth, savory mashed potato shell. The chops are first cooked until succulent in a rich blend of aromatic spices and vinegar, then wrapped in seasoned potato, breaded, and fried to a golden crisp. This elegant 'chop cutlet' offers a delightful contrast of textures with a crispy exterior, soft potato layer, and flavorful meat inside, served with the bone handle exposed for a dramatic presentation.
Cream Chops
Tenderized mutton chops are marinated in a tangy onion-vinegar mixture before being coated in seasoned breadcrumbs and fried to golden perfection in ghee. This traditional Parsi recipe, known as "Cream Chops," emphasizes a melt-in-the-mouth texture achieved by flattening the meat and using a protective egg coating. The result is a savory, crisp exterior with succulent meat inside, perfect for a special dinner.
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.
Roasted Chops
Succulent mutton chops are marinated in a rich cream-based mixture and grilled to perfection over charcoal in this traditional Parsi recipe. The unique cooking method involves frequent turning rather than searing one side at a time, ensuring the meat remains tender and cooks evenly without drying out. Finished with a basting of aromatic ghee, these chops offer a delightful smoky flavor and a melt-in-the-mouth texture.