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.
Ingredients
- 12 pieces Mutton chops (goat or lamb ribs) (Preferably tender, fatty chops with two ribs each.)
- 2 pounds Onions (sweet or red) (For slicing and frying.)
- 1 pound Pearl onions (small onions) (Whole, peeled.)
- 1 pound Potatoes (Peeled and cut into thick slices.)
- 1/2 cup Ghee (Originally '1/4 seer'.)
- 1 tablespoon Fresh ginger paste (Quantity estimated.)
- 1 tablespoon Fresh garlic paste (Quantity estimated.)
- 2 teaspoons Salt (Or to taste.)
- 1 teaspoon Black pepper (ground) (For marinade.)
- 1 teaspoon Garam masala (Plus extra for sprinkling.)
- 6 whole Hard-boiled eggs (Peeled and halved lengthwise.)
- 2 teaspoons Worcestershire sauce (Originally 'Velati sauce'.)
- 2 teaspoons Chutney (Green or Sweet Mango)
- 2 teaspoons Lemon juice
- 2 teaspoons Strong vinegar
- 1 cup Fresh coriander (cilantro) (Chopped. Originally '4 bunches leaves'.)
- 5 whole Green chilies (Mild variety, slit.)
- 12 leaves Mint leaves
- 1 stalk Celery (Finely chopped. Quantity estimated.)
- 2 tablespoons Parsley (Finely chopped. Quantity estimated.)
More recipes using Mutton chops
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.
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.
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 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
- 1Clean the chops (do not wash them with water, just wipe clean). Mix the ginger paste, garlic paste, ground black pepper, and salt in a bowl. Coat the chops thoroughly with this mixture in a tinned vessel (or non-reactive bowl) and let them marinate for 4 hours. Meanwhile, peel and wash the pearl onions; peel the potatoes and cut them into thick slices; wash and chop the coriander, celery, parsley, and mint.
- 2Slice the large sweet onions finely. In a heavy-bottomed pot (or Dutch oven), heat the ghee. Fry the sliced onions until they turn a golden brown color. Immediately remove the pot from the heat.
- 3Add the marinated chops (along with all accumulated juices and spices) into the pot with the fried onions and ghee. Mix well. Cover the pot tightly. Cook on very low heat (or in a 300°F/150°C oven) for about 45 minutes. Stir occasionally to prevent sticking.
- 4When the chops are half-cooked, add the potato slices and whole pearl onions. Continue to cook covered until the meat and potatoes are fully tender.
- 5Once the meat is tender, add the Worcestershire sauce, chutney, lemon juice, vinegar, chopped coriander, mint, celery, parsley, and green chilies. Mix gently. Place the halved hard-boiled eggs on top. Cover and simmer on very low heat (or residual heat) for 15 minutes to let flavors meld. Sprinkle with garam masala before serving. Do not add any water during the entire cooking process.
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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.
Parsi Mutton or Chicken Stew
A rich and aromatic Parsi stew that combines tender mutton or chicken with a bountiful harvest of root vegetables and beans. This historical recipe features a slow-cooked medley of red pumpkin, green peas, lima beans, and pearl onions, simmered in a savory ghee base. The dish is finished with a traditional sweet and sour balance of vinegar, sugar, and lemon juice, creating a complex and comforting flavor profile typical of Parsi cuisine.
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.
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.