Mutton chops in Tamilnadu is a goat or lamb dish often eaten with rice and rasam or various curry sauces. It is different from the mutton chops consumed in the West, in everything from its spicy strong flavor to the way in which it is prepared.
Cooking Time: 1 hour
Mutton: 300 grams of goat or lamb meat with bones, preferably cut from the rib portion. Black pepper: 1.5 of a teaspoon Cumin: 1 teaspoon Turmeric powder: 0.25 teaspoon Ginger, Garlic paste: 1 teaspoon Coriander Powder: 1 teaspoon Cinnamon : 1″ piece Cloves: 2 Aniseed: 0.25 teaspoon Coriander leaves: 2 sprigs Green chili: 1 Salt: 0.5 teaspoon Oil: 2 tablespoon
Blend all the ingredients except the oil and meat into a smooth paste. Wash the meat and gently flatten with a wooden spoon, apply the blended paste and marinate for half an hour. Then pressure cook the meat with the ground mixture in 3/4th cup water for 12 minutes. Heat oil in a pan, add the cooked meat with the water and spices and cook till the desired consistency is attained.
Mutton Fry : When mutton is deep fried crisp in oil, it is an excellent choice as side dish for a rice based meal along with sambar or any other curry. This dish gets its name from the place called Virudhunagar as it is commonly served in this part of Tamil Nadu. Unlike many other mutton preparations which need too many ingredients, this delicacy is prepared with only a few spices.
COOKING TIME: 40 minutes
1. Mutton: 1 Kilogram
2. Shallots(Small onions): 1/2 kg
3. Dry Red Chili: 20 nos
4. Cumin Seed (jeera): 2 Table spoon
5. Salt: 2 Teaspoon
6. Turmeric Powder: 2 Teaspoon
7. Oil ( preferably Gingely Oil): 250 ml.
Cut the mutton pieces into even sizes of one inch cubes. Peel, wash and chop the shallots into big pieces. Split the Red chili. Heat Oil in a skillet and add the mutton cubes with turmeric powder and salt and cook it over medium heat for 15 minutes stirring it now and then. You can keep it covered. When the meat is half cooked, add the chopped onions, cumin seeds and dry red chilies. Fry the mutton till it is cooked crisp.
Tips: Only if the mutton cubes are of the same size, they can be cooked evenly at the same time. While chopping the shallots also, care should be taken to see that they are of same big size. Oil is used profusely in this dish and you can drain the excess oil before serving if necessary.