Mutton (Lamb) Chop is roasted in Ghee with aromatic spices and having a consistency of very thick gravy.  Tender and soft Mutton Chops. Here my recipe of Ghee Roasted Mutton Chop.

Recipe:

Ingredients:

  • Fresh Mutton Chops – 1 kgs.  Cleaned and water drained.
  • Mustard Oil – 2 tsp.
  • Lime juice – 2 tbs.
  • Ginger Garlic Paste – 3 tbs.
  • Green Chilli – 2 pieces.  Finely chopped.
  • Onion – 4 medium sized.  Roughly chopped.
  • Kalonji seeds (Black Nigella seeds) – 1 tsp.
  • Tej Patta (Bay leaves) – 2 pieces.
  • Javitri (Mace) – 1 piece.
  • Dal Chinni (Cinnamon stick) – 2 inch size.
  • Kaali Miri (Black Pepper) – 1 tbs.
  • Shahi Jeera (Caraway Seeds) – 1 tsp.
  • Soaf (Fenil seeds) – 1 tbs.
  • Badi Elaichi (Black Cardamom) – 1 piece.
  • Choti Elaichi (Green Cardamom) – 3 pieces.
  • Dagad Phool (Black Stone flower) – 2 inch.
  • Lawang (Cloves) – 4 pieces.
  • Curd or Yoghurt – 2 cups.  Whisked nicely.
  • Kewra Water – 1 tsp.
  • Rose Water – 1 tsp.
  • Kesar (Saffron) –  1 tsp.  Soaked in one cup hot milk.
  • Hot Red chilli powder – 2 tsp.
  • Kashmiri Red chilli powder (for colour) -2 tsp.
  • Jeera (Cummin) powder – 1 tsp.
  • Dhaniya (Coriander) powder – 2 tsp.
  • Garam Masala powder – 1 tbs.
  • Haldi (Tumeric) powder – Half tsp.
  • Fresh Coriander leaves – a small bunch.  Finely chopped.
  • Salt to taste.
  • Ghee (Clarified Butter) – 6 tbs.

Method:

  • Take a large mixing bowl.  Add Mutton Chops, 1 tsp of salt, lime juice, 1 tbs of ginger garlic paste, mustard oil to the bowl.  Mix them well so that all the mutton chops are nicely coated.  Leave it to marinate for atleast one hour.
  • Take a mixer grinder and grind the Onion into a fine paste.
  • Take a large Kadai or deep pan.  Add all the ghee and heat it up.
  • Add kalonji seeds to the hot ghee and allow it to crackle.
  • Add all these whole spices to the hot ghee – Tej Patta, Javitri, Dal Chinni, Kaali Miri, Shahi Jeera, Soaf , Badi Elaichi, Choti Elaichi, Dagad Phool, Lawang, and allow them to crackle.
  • Add finely chopped green chilli and grinded onion paste.  Fry the onions well until it turns golden brown and starts releasing oil on the surface.
  • After the onions are browned, add the marinated mutton chops in to the kadai.  Mix it well.  Add 1 tsp of salt. Keep stiring on high flame until the chops are almost cooked and turn in to dark brown colour.  It’s important to keep stiring it, to prevent any masalas from burning.
  • Add remaining ginger garlic paste to the kadai.  Mix it well.  Keep stiring the mutton chops until the ginger garlic paste is cooked with the mutton chops.  Add very little water if required to prevent from masalas from burning.
  • Take a bowl.  Add whisked curd to it.  Add half of the garam masala powder, hot red chilli powder, kashmiri red chilli powder, salt to taste, haldi powder, jeera powder, dhaniya powder and mix them well with the curd.
  • Add the powdered masala mixed curd to the kadai.  Mix it well with mutton chops on high flame.  Keep stiring to prevent curd from splitting.  Cook the curd and powdered masalas properly until you see ghee realeasing on the surface of the mutton chops.  This process may take 12 to 15 minutes.  Keep stiring to prevent masalas or curd to stick at bottom of kadai and burn.
  • Once the curd has dried up, add kesar soaked milk in to the kadai.  Mix it well with mutton chops.
  • Reduce the flame to minumum and cover the kadai with tight lid.  Cook the mutton chops until it becomes tender and fully cooked.  This may take from 15 to 20 minutes.  Keep checking the Mutton Chops from time to time whether it is cooked or not and to prevent burning of masalas by giving it a quick stir.
  • After the Mutton Chops are cooked completely, add kewra water, rose water and remaining garam masala powder to the Kadai.  Mix them well with Mutton Chops.
  • Close the lid of Kadai and cook it for another 2 to 3 minutes.  Turn off the flame. Keep the kadai lid covered for another 15 to 20 minutes.
  • Ghee Roast Mutton Chops with Thick Gravy is ready.  Add freshly chopped coriander leaves and mix it well.
  • Hot Ghee Roast Mutton Chops with Thick Gravy is served with sliced onion, lime, fresh coriander leaves.  
  • Ghee Roast Mutton Chop is eaten with Tandoori Roti or Naan or Paratha or even Chappati.
  • Happy Eating.