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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 4 |
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I found this incredibly delicious recipe in the Thursday magazine. It was submitted by Sunita Sumant. Enjoy! Ingredients:
1/2 kg mutton chops, washed and cleaned (10-12 pcs.) |
1 cup beaten plain low-fat yogurt |
4 green chilies, washed,ends trimmed and finely chopped |
2 teaspoons coriander powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon ginger-garlic paste |
1 teaspoon red chili powder |
1 teaspoon garam masala powder |
1 egg |
salt |
oil, for shallow frying |
2 sliced onions, for garnish |
1 sliced lime, for garnish |
Directions:
1. In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powders, green chillies and salt to taste.
2. Add the mutton chop pcs.
3. Mix well so that the chops are coated well with the marinade.
4. Marinate for 3 hours.
5. Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.
6. Dry the gravy in the mutton chops on clean kitchen paper towels.
7. Remove each piece and keep aside.
8. Beat an egg in a bowl using an electric beater until light and fluffy.
9. Just before serving, dip each mutton chop piece in the beaten egg.
10. Heat oil in a wok.
11. Shallow fry the mutton chops that have been dipped in the beaten egg now in the oil until browned on either side.
12. Drain on clean paper towels to remove excess oil.
13. Transfer the drained mutton chops in a serving platter.
14. Garnish with onion slices and sliced lemon pcs.
15. Serve immediately with a green chutney of your choice.
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