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.)
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.