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.
Ingredients
- 6 pieces Mutton chops (tender, with some fat) (Preferably rib chops from a young goat.)
- 1 pound Potatoes (Originally 'sher ?'. Estimated based on typical meat-to-potato ratios.)
- 1/2 cup Ghee (Originally 'pasher ?' (approx 125g).)
- 1 pound Onions (Originally '1 sher'. Finely sliced.)
- 2 teaspoons Salt (Originally '1 tola'. Adjust to taste.)
- 1 tablespoon Ginger paste (Crushed ginger for the base.)
- 1 tablespoon Garlic paste (Crushed garlic for the base.)
- 1 tablespoon Garam masala (Originally '1 heaping spoonful'.)
- 2 1/2 cups Water (Originally '1.25 sher'.)
- 6 whole Dried red chilies (whole) (Optional, for spicy gravy. Remove before serving.)
- 1 cup Fresh coriander leaves (Chopped. Originally '3 bunches'.)
- 2 whole Green chilies (Finely chopped.)
- 1 piece Ginger (Finely julienned for finishing. Originally '1/2 tola'.)
- 1 1/2 tablespoons Worcestershire sauce (Originally 'Vilayati sauce'.)
- 1 1/2 tablespoons Mango chutney (Sweet mango chutney.)
- 1 1/2 tablespoons Vinegar (Strong vinegar.)
- 8 leaves Curry leaves (Washed and chopped.)
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.
Parsi Mutton Chops Stew (Chapnu Istu)
A rich and aromatic Parsi stew featuring tender mutton chops slow-cooked in their own juices with caramelized onions and potatoes. This traditional "Istu" builds layers of flavor with a tangy finish of Worcestershire sauce, vinegar, and fresh herbs, topped with halved hard-boiled eggs. The slow cooking method ensures the meat falls off the bone while absorbing the savory spices, creating a comforting dish best served with crusty bread or rotis.
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.
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.
Instructions
- 1Peel the potatoes and place them in cold water to prevent browning. Peel and crush the ginger and garlic into a paste (keep some ginger separate for julienning later). Wash the mutton chops once in cold water. Peel the onions and slice them very finely, resembling vermicelli.
- 2Heat the ghee in a large pot. Add the sliced onions and fry until golden. Add the ginger and garlic paste and sauté briefly until fragrant. Add the mutton chops and salt, mixing well with a spoon. Cover the pot and let it cook in the ghee for a few minutes.
- 3Pour in the water (approx 2.5 cups). If you desire a spicy gravy with good color, add the whole dried red chilies now. Cover and cook over medium heat (originally charcoal embers) until the chops begin to tenderize.
- 4Add the peeled potatoes to the pot. Continue cooking until both the meat and potatoes are fully tender and the water has reduced enough that the ghee separates and floats on top. If you used whole dried chilies, remove them now (ensure they do not break or mash into the gravy).
- 5Prepare the finishing ingredients: wash and finely chop the coriander leaves, green chilies, and curry leaves. Finely julienne the remaining ginger. When the gravy has reduced to about 3/4 cup (1.5 pasher), add these chopped ingredients along with the Worcestershire sauce, mango chutney, and vinegar. Stir gently to combine.
- 6Simmer the dish on low heat (embers) for another 15 minutes to blend the flavors. Finally, sprinkle the garam masala over the top before serving.
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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.
Parsi Mutton Chops Stew (Chapnu Istu)
A rich and aromatic Parsi stew featuring tender mutton chops slow-cooked in their own juices with caramelized onions and potatoes. This traditional "Istu" builds layers of flavor with a tangy finish of Worcestershire sauce, vinegar, and fresh herbs, topped with halved hard-boiled eggs. The slow cooking method ensures the meat falls off the bone while absorbing the savory spices, creating a comforting dish best served with crusty bread or rotis.
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.
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.