Roasted Chops
Succulent mutton chops are marinated in a rich cream-based mixture and grilled to perfection over charcoal in this traditional Parsi recipe. The unique cooking method involves frequent turning rather than searing one side at a time, ensuring the meat remains tender and cooks evenly without drying out. Finished with a basting of aromatic ghee, these chops offer a delightful smoky flavor and a melt-in-the-mouth texture.
Ingredients
- 6 pieces Mutton chops (or lamb chops) (Originally '6 chops'.)
- 2 tablespoons Ghee (For basting and greasing. Quantity estimated.)
- 1/2 cup Heavy cream (Implied by reference to 'Cream Chap' marinade. Quantity estimated.)
- 1 tablespoon Ginger-garlic paste (Standard marinade ingredient implied by context. Quantity estimated.)
- 1 teaspoon Salt (Standard marinade ingredient implied by context. Quantity estimated.)
More recipes using Mutton chops
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.
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.
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.
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
- 1Prepare the chops by marinating them in a mixture of heavy cream, ginger-garlic paste, and salt (following the style of 'Cream Chops'). Allow them to sit for at least 20 minutes to absorb the flavors.
- 2Prepare a charcoal grill with hot embers (or preheat a gas grill/grill pan). Place a gridiron or grill grate over the heat and grease it lightly with a little ghee to prevent sticking.
- 3Place the chops on the grill. Fan the embers gently to maintain heat without letting them die out. Do not cook one side completely before flipping; instead, turn the chops frequently every short while to ensure both sides cook evenly and simultaneously.
- 4Once the chops are fully cooked and tender, brush a little more ghee over them for flavor and shine. Serve hot immediately.
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Cream Chops
Tenderized mutton chops are marinated in a tangy onion-vinegar mixture before being coated in seasoned breadcrumbs and fried to golden perfection in ghee. This traditional Parsi recipe, known as "Cream Chops," emphasizes a melt-in-the-mouth texture achieved by flattening the meat and using a protective egg coating. The result is a savory, crisp exterior with succulent meat inside, perfect for a special dinner.
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.
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.