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.
Ingredients
- 6 pieces Mutton rib chops (Trimmed, leaving one rib bone attached as a handle.)
- 1 1/4 pounds Potatoes (Originally '1 1/4 seer'. Use starchy potatoes suitable for mashing.)
- 1 tablespoon Ginger (Originally '1 tola'. Peeled and roughly chopped.)
- 6 cloves Garlic (Peeled.)
- 1/2 teaspoon Cardamom seeds (Originally 'seeds of 10 cardamoms'.)
- 1 teaspoon Cumin seeds (Heaped.)
- 1 teaspoon Turmeric powder (Level.)
- 4 whole Cloves
- 6 whole Black peppercorns
- 1 inch Cinnamon stick (Originally '5 val' (approx 2g).)
- 1 cup Vinegar (Divided use. Originally '1/2 pint' for cooking plus extra for grinding.)
- 1 1/2 teaspoons Salt (Originally '1/2 tola' for the meat. Add extra to taste for potatoes.)
- 2 1/2 cups Water (Originally '1 1/4 seer' (approx 1.2 liters). Adjust as needed to cover chops.)
- 2 tablespoons Rice flour (For dusting hands.)
- 1 cup Breadcrumbs (For coating.)
- 3 large Eggs (Beaten.)
- 1 cup Ghee (For frying. Can substitute with oil.)
Instructions
- 1Combine the ginger, garlic, cardamom seeds, cumin, turmeric, cloves, peppercorns, and cinnamon. Grind them on a stone or in a blender with a small amount of vinegar (about 1-2 tablespoons) to form a very fine, smooth paste. Mix in 1 1/2 teaspoons of salt.
- 2Trim the chops so only one rib bone remains attached to the meat; remove any extra loose bones. Wash lightly. Rub the prepared spice paste thoroughly over the chops. Place them in a heavy-bottomed pot (traditionally tin-lined copper). Add the water (approx 2 1/2 cups) and cover. Cook on low heat until the water evaporates and the meat is tender. Once the water is gone, add the remaining vinegar (approx 3/4 to 1 cup). Continue cooking uncovered, turning occasionally, until the vinegar evaporates completely and the spices form a thick, dry coating on the meat. Remove from heat and let cool completely.
- 3While the meat cools, boil the potatoes until soft. Peel and mash them thoroughly until smooth (no lumps). Season with a pinch of salt if desired. Divide the mashed potato into 6 equal portions.
- 4Dust your palms with rice flour to prevent sticking. Take a portion of mashed potato, flatten it on your palm, and place a cooled chop in the center. Carefully wrap the potato around the meat portion of the chop, ensuring it is completely covered and sealed, but leave about an inch of the bone handle exposed. Shape it into a neat, slightly flattened oval cutlet shape. Repeat for all chops.
- 5Spread breadcrumbs on a plate. Coat each potato-covered chop thoroughly with breadcrumbs. Beat the eggs in a shallow bowl. Heat ghee in a frying pan or skillet over medium heat. Dip each crumbed chop into the beaten egg, ensuring it is well coated, then gently place in the hot ghee. Fry until the exterior is crisp and golden red (pale red color). Be careful not to let the ghee splash. Serve hot.