Tag Archive for Chops

Mutton Chops (Kerala style)

April 18, 2011 Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Mutton – 1/2 kg (cut into 1 inch cubes)

Onions – 1/2 kg (thinly sliced)

Green Chillies – 8 (slit lengthwise)

Ginger – 2 teaspoons (finely chopped)

Garlic – 6-8 (finely chopped)

Pepper powder – 1 1/2 teaspoon

Cinnamon powder – 1/4 teaspoon

Clove powder – 1/4 teaspoon

Fennel Powder – 1 teaspoon

Cardamom – 3 whole

Star anise – 1 whole

Vinegar – 2 tablespoons

Curry leaves – 3 sprigs

Coriander leaves – 1/2 cup

Oil – 4 tablespoons

Salt to taste

Potatoes – Julienned and deep fried

How to:

Lightly chop the mutton pieces on both sides.

Keep aside oil and potatoes. Add all the remaining ingredients to the mutton chops and marinate for 3 hours.

Cook the mutton in a heavy bottomed pan, over a low flame, till the mutton becomes soft and dry (about 30 – 40 minutes). Pour in 4 tablespoons of oil and brown the meat by stirring continuously on a medium flame. Cook till the onions are caramelized. Sprinkle chopped coriander leaves, check for seasoning and remove from flame. Garnish with deep fried potatoes and serve.

Meat Chops (Beef, Lamb, Mutton, Pork)

March 5, 2010 Indian Non Vegetarian No comments

Ingredients:

Meat – 1 kg

Potato- 2-3 medium sized

Onion – 1 medium sized (chopped finely)

Tomato – 1 medium sized (chopped finely)

Green chillies –2-3 slit lengthwise (depending on how spicy you want the curry)

Ginger garlic paste – 2 tablespoons

Coriander powder – 1 tablespoon

Pepper powder – 1, 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cinnamon powder – 1/4 teaspoon (if you are using whole cinnamon, 1 inch piece)

Clove powder- 1/4 teaspoon  (if you are using whole cloves,3-4)

Cumin powder – 1 teaspoon

Curry leaves – 1 sprig

Coriander leaves – 1/2 cup chopped

Vinegar – 1/4 cup

Oil – 4 tablespoons

Salt – to taste (or 1 tablespoon)

How to:

Slice the meat into thin layers, lay it on the cutting board and with a sharp knife chop the meat a few times, turn the pieces over and repeat the process

In a mixer grind together the ginger garlic paste, the coriander powder, pepper powder, turmeric powder, cinnamon, cloves and cumin to form a smooth paste.

In a heavy bottomed pan or a pressure cooker add oil, when the oil is hot add the onions, green chillies and the curry leaves and sauté for a while, till the onions turn slightly brown.

Now add the ground masala paste and sauté for 2 minutes. (Keep stirring the mixture to keep it from sticking to the bottom of the pan)

Then add the tomato and sauté till the tomato is boiled and combined with the mixture.

At this point the oil will separate from the massala.

Add the meat to the pan and mix to coat the meat with the massala.

Pour in the vinegar and add salt. Pour just enough water to soak the meat.(1/2 a cup should do)

Place the whole potatoes on top of the meat. (Leave the skin on)

Pressure cook for about 20 minutes, or till meat is nice and tender.

Remove from flame. Remove the potatoes and peel them. Chop into cubes.

Check if all the water is absorbed and the meat is nice and dry. (If there is a lot of gravy, let the curry simmer for a while, leaving the pan open)

Add the potatoes and garnish with chopped coriander.

Serve hot with rice, or bread of your choice.