Mutton Chops Varuval

Ingredients

• - 500g mutton chops
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Pressure cook chops: Pressure cook marinated chops with half cup water for 5-6 whistles until tender. Drain and save the stock.
4. Fry shallots: Heat 4 tbsp sesame oil. Add 1 cup sliced shallots and fry 8-10 minutes until dark golden.
5. Add coarse masala paste: Add the ground garlic-pepper paste. Fry on medium heat 4-5 minutes.
6. Add cooked chops: Add the pressure-cooked chops. Toss to coat in the masala.
7. Fry dry: Cook on high heat 8-10 minutes, tossing frequently, until the masala coats and dries onto the chops.
8. Add a splash of stock: Add 2-3 tbsp of the saved cooking stock to help masala cling. Cook 3 more minutes.
9. Add curry leaves: Add a large sprig of curry leaves and toss everything together.
10. Serve: Garnish with sliced raw onion and lemon wedges. Mutton chops varuval should be dark, dry and intensely spiced.