Yummy Traditional : Main Course

fried-mutton-chops-recipe-with-step-by-step-photos

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.

For more Similar Recipes:

Resha kabab

Peshawari chapli kabab

Shami kabab

Fish kabab

Mince potato cutlets

Mutton potato chops

If you have tried these Fried Mutton Chops, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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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.

Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell you 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky keema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and will eat again and again.

My Latest Video: Qeema Samosa Recipe:

Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. It is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet.

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with ground beef; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.

Folding techniques: Here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.

CAN SAMOSA BE FROZEN FOR A LONG TIME?

Yes, prepared raw samosas can be stored by keeping them in an airtight container for a maximum of 15 days, taking out frozen samosas just before frying, and not leaving them outside before the time; otherwise, they can tear after being soft

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If you have tried this Smoky Keema Samosa, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

How to Make Smoky Qeema Samosa?

Cut and chop the onion, green chillies, mint, and coriander leaves.

In a pan, add water along with minced meat to the pan, and combine with water.

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list

Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well.

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt. Mix well until it gathers form. Start kneading the dough by adding water little by little.

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

(In a video, you can better understand the recipe, so you must watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.

Potli samosa: Take a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Start folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape.

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of the dough, then seal it with the help of a strip.

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.

Frozen samosa for use later: At this stage, you can preserve the prepared raw samosa in an airtight container for a week.

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.

Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosas onto the kitchen paper to remove excess oil.

Serve hot samosas with tamarind chutney and mint chutney with a hot cup of tea.

Fried Mutton Chops Recipe ( Mutton Chops )

Smoky Qeema Samosa Recipe With Folding Techniques

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