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.
Ingredients
- 1 pound Mutton chops (rib chops) (Use tender rib chops.)
- 2 medium Onions (Finely chopped. Quantity estimated from context (approx 1/2 lb).)
- 4 tablespoons Butter (Originally '1 navtank' (approx 2 oz).)
- 1 teaspoon Salt (Or to taste.)
- 1 1/4 cups Water (For simmering the meat.)
- 2 cups Milk (Originally '2 pasher' (approx 1 pint).)
- 1 large Egg yolk (Fresh.)
- 1 teaspoon All-purpose flour (Heaping teaspoon. Originally 'No. 1 mill wheat flour'.)
- 1 teaspoon Lemon juice (Or to taste.)
More recipes using Mutton chops
Mutton Chops in Milk (Method 2)
This unique Parsi preparation transforms tender goat chops into a rich, creamy delight by finishing the dish in fresh buffalo milk. The meat and potatoes are first stewed simply to preserve their natural essence, then simmered with milk to create a luscious white gravy that is savory and comforting. Optional whole green chilies add a gentle, aromatic heat to this minimalist yet elegant historical recipe.
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.
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Instructions
- 1Peel and finely chop the onions. Wash the mutton chops once in cold water and drain.
- 2In a pot, combine the chops, chopped onions, salt, and water. Cover the pot and cook over low heat until the chops are tender and the liquid has reduced to approximately 1/2 cup (about 1/2 pasher) of concentrated stock. Remove from heat and set aside.
- 3In a separate clean pot, melt the butter and lightly roast the flour for a minute, stirring constantly so it does not burn. Pour in the reduced stock (from the chops) and the milk. Mix thoroughly to ensure there are no lumps.
- 4Place the pot on the stove uncovered and bring to a boil. Once it bubbles, beat the egg yolk well and whisk it into the sauce (temper it with a little hot liquid first to prevent curdling if necessary). Add the cooked chops and onions back into the sauce. Remove from heat immediately. Stir in lemon juice to taste before serving.
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This unique Parsi preparation transforms tender goat chops into a rich, creamy delight by finishing the dish in fresh buffalo milk. The meat and potatoes are first stewed simply to preserve their natural essence, then simmered with milk to create a luscious white gravy that is savory and comforting. Optional whole green chilies add a gentle, aromatic heat to this minimalist yet elegant historical recipe.
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