Mutton Chops Varuval

Method

1. 1

   Marinate mutton chops: Take 750g bone-in mutton chops. Mix with 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make coarse masala: Grind 1 tsp peppercorns, 1 tsp fennel seeds, 4 dried red chillies, 5 garlic cloves and 1-inch ginger to a coarse paste.

3. 3

   Pressure cook chops: Pressure cook marinated chops with half cup water for 5-6 whistles until tender. Drain and save the stock.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1 cup sliced shallots and fry 8-10 minutes until dark golden.

5. 5

   Add coarse masala paste: Add the ground garlic-pepper paste. Fry on medium heat 4-5 minutes.

6. 6

   Add cooked chops: Add the pressure-cooked chops. Toss to coat in the masala.

7. 7

   Fry dry: Cook on high heat 8-10 minutes, tossing frequently, until the masala coats and dries onto the chops.

8. 8

   Add a splash of stock: Add 2-3 tbsp of the saved cooking stock to help masala cling. Cook 3 more minutes.

9. 9

   Add curry leaves: Add a large sprig of curry leaves and toss everything together.

10. 10

    Serve: Garnish with sliced raw onion and lemon wedges. Mutton chops varuval should be dark, dry and intensely spiced.