Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos
Fried Mutton Chops are quite delicious, flavorful, and
succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are
first cooked with spices and later fried in oil till crispy.
These fried chops are the best for Eid lunch/dinner with pulao
or can be served as a side dish to any
meal or even as a snack.
Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat; they are really a good cut of the meat. Soft and tender mutton that sticks to
the bone is a pure joy.
I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an
outer golden brown crispy crust.
I cooked the mutton chops for 40 minutes. For me, it was the
optimum time. But if you feel that you can tenderize the mutton for less or
more time, do so. Every quality of meat is different, and hence, the
cooking time will vary accordingly.
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To make this recipe, first, thoroughly rinse the chops under running water.
Prepare a muslin bag for the mutton chops. Take a muslin cloth, then place chopped ginger and garlic, fennel seeds,
dry red chilies, and cinnamon sticks. Tie the muslin bag with another strip/thread.
The spiced muslin bag is ready.
Put all the rinsed chops in the pot/pan. Pour 200 ml of water into the pot.
Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.
Now, add white vinegar. Close the lid and let it cook until the meat is tender.
Water should remain approximately ¾ of the mutton chops.
Once the chops are cooked, take them out of the pot.
Discard the muslin bag by squeezing it.
Reserve the remaining stock for later use.
Take a medium-sized mixing bowl to add flour, baking powder, and black and
white pepper.
Stir to mix well and set aside.
Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.
Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring
consistency.
Heat the medium-hot oil in the wok at around 150 C
Coat each chop with flour batter and put it into the oil.
Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown colour.
Drain the chops onto the kitchen paper to remove the excess oil.
Fry all remaining chops this way.
Fried chops are ready to serve
Chops can be served with pav bread/kadak pav.
Mutton Chops are quite delicious, flavorful, and
succulent deep-fried non-veg snack/lunch dinner.
Ingredients:
- 750g mutton/lamb chops
- Salt to taste
- 1 tbsp white vinegar
- ½ liter of cooking oil for deep frying
For the Muslin bag:
- 1 tbsp ginger, chopped
- 4-5 cloves,s chopped
- 1-2 sticks of cinnamon
- 1 tbsp fennel seeds
- 8-10 dry red chilies
For Flour Batter:
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp black pepper
- ½ tsp white pepper
- 3-4 tbsp homemade yogurt
- ¼ cup mutton stock
- Salt if required
How to make these mutton chops?
- To make this recipe, first, thoroughly rinse the chops under running water.
- Prepare a muslin bag for the mutton chops.
- Take a muslin cloth, then place chopped ginger and garlic, fennel seeds, dry red chilies, and cinnamon sticks.
- Tie the muslin bag with another strip/thread
- The spiced muslin bag is ready
- Put all the rinsed chops in the pot/pan
- Pour 200 ml of water into the pot
- Bring it to a boil on high heat, then
- Add salt and drop the spiced bag
- Push the spiced bag down with the help of a wooden spoon
- Now add white vinegar
- Close the lid and let it cook until the meat is tender
- Water should remain approx.x ¾ in mutton chops
- Once the chops are cooked, take them out of the pot
- Discard the muslin bag by squeezing it
- Reserve the remaining stock for later use
- Take a medium-sized mixing bowl to add flour, baking powder, black and white pepper
- Stir to mix well and keep aside
- Whisk the yogurt
- Mix the remaining mutton stock with yogurt very well
- Keep adding the yogurt mixture to the flour until the batter reaches a thick pouring consistency
- Heat the medium-hot oil in the wok at around 150 C
- Coat each chop with the flour batter
- And put them into the oil
- Fry each side of the chop for about 2-3 minutes
- Keep frying the chops until you get a nice golden brown colour
- Drain the chops onto the kitchen paper to remove the excess oil
- Fry all remaining chops this way
- Fried chops are ready to serve
- Chops can be served with pav bread/kadak pav
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