Fried Mutton Chops Recipe

                           

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 the 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 garlic, fennel seeds, dry red chilies, and cinnamon sticks_Tie the muslin bag with another strip/thread.

                       

The spiced muslin bag is ready.

                           

Put the all rinsed chops in the pot/pan. Pour 200 ml 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 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, 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.

                   

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.

                         

Dhaba Style Tawa Kaleji Fry Recipe

                                                                          

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break, 

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

                                                     

My Latest Video Tawa Kaleji Recipe:

    

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish popular street food in Lahore that is cooked on a cast iron tawa combined with other offals. It’s the first dish usually prepared in every Pakistani home on Eid ul Azha or the Festival of Sacrifice because it’s a quick and easy stir fry that tastes delicious especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver too. 

                                                   

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

1. To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
2. Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
3. Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
4. To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
5. In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area.e 

                                  

You Might Like This:

Magaz Masala

Beef Ojri (tripe)

Authentic beef rosh

Kata Kat

Have you tried the  Tawa Kaleji Masala feel free to follow me on social media to stay up-to-date on my latest culinary creations.

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For detailed recipes step by step watch my video

                                              

How To Make Tawa Kaleji? 

To make soft and tender kaleji (liver), start by cleaning the membrane on the liver. Removing this membrane is essential to ensure tenderness. 

After cleaning, soak the liver in a mixture of vinegar and salt water for 15 minutes. This process will help eliminate blood and any unpleasant odors from the liver. 

                                                                        

In the second step, add lemon juice and homemade kaleji masala powder to taste, and mix well until fully incorporated. Allow the mixture to rest for 4 to 6 hours.

Note: Do not add salt during the marination step.

                                    

To make tawa kaleji is essential to use an iron skillet griddle(tawa) first heat the tawa and add ghee let it heat up then add chopped ginger and garlic paste 

Allow it to fry for a minute then add marinated kaleji and begin to fry with ginger garlic paste on medium-low flame

                                           

Don't cook kaleji on high heat as it will remain uncooked and become dark from the crust. keep stirring the kaleji until changes its color

When the water dries out next add chopped fresh coriander and stir well then put it on the lid for 10 minutes over low flame this way will keep the liver soft and juicy 

                                                

After removing the lid stir a little then add tomato paste, chaat masala powder, and add salt at this stage                 

Keep mixing by adding some chopped green chilies and fresh

coriander and continuously stirring until the gravy gets thick   

                  

Now tawa kaleji is ready to serve

                  

Transfer to the serving plate or bowl

                       

Serve tawa kaleji with naan or chapatis, alongside onion salad and plain yogurt.

                           

                      

                                                                          

Beef Paya Nihari Recipe

Beef Paya Nihari || Nihari Recipe || How to make Beef Paya Nihari with step-by-step photos 

Beef Paya Nihari is a spiced flavored, delicious, and relishes dish, made with a combination of meat and trotters along with some basic spices you can have both taste together a wonderful and wholesome recipe that goes well with roti and naan

Nihari is a very popular and old recipe in Pakistani restaurants and households

Nihari is cooked in many variations such as nalli nihari, and magaz nihari, which have been already shared in my earlier post, likewise, Paya curry is also a fully nutritionist tasty meal that is also beneficial for bones or any bacterial infections

                     

Most people in Pakistan used to just eat paya or nihari_Neither is available in restaurants nor cooked at home, but for a few years the tendency has increased to cook together paya and nihari curry, a bit a lengthy process but fabulous taste  

Paya nihari is a kind of broth cooked long over a low flame to attain its full flavors. Added with traditional spices and condiments, its aroma and flavors leave a lingering taste in your mouth for a long time.

               

Here we have also told you how to cook paya from the basics of cleaning them So that there is no unpleasant odor in your curry.

I used beef Paya along with meat in making curry you can cook with mutton paya the rest of the ingredients will remain the same

Do try this wonderful recipe and you will love to make it again and again

By the way, you can also check out the mutton Siri Paya recipe on my blog

So let’s begin 

If you have tried this Beef Paya Nihari recipe then 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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Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

            

To make this recipe firstly wash the paye with flour_To this rub paye with flour and water

      

Rinse paye under running water this method paye odor goes away besides removing hairs

                     

  

Take all ingredients and prepare all veggies

                  

Take a muslin cloth and place all whole spices in the center of the cloth and tie it with another muslin strip or thread set aside

                               

In a medium bowl combine yogurt along with all powdered spices_stir to mix well set aside

                 

In a pot/pressure cooker pour water along with washed paye, ginger garlic paste, and potli (bag)

                        

Add turmeric powder-stir to mix well and bring it to boil_Now cover the lid and let them cook until well-boiled 

                             

Take another medium-sized pot heat the oil and sauté the onion until translucent_Then put beef pieces

fry them with sauteed onion until changes colour_Now add ginger garlic paste

  

Keep frying for 1-2 minutes then add spiced yogurt to the meat_Roast the meat with masala until oil comes on top Then pour water

      

Further, stir to mix_Bring it to a boil and cover the lid_Cook it until the meat is tender

                  

Once paya is boiled, take out the muslin bag by squeezing it and discarding it well as take out all paya from the soup

                

When the meat is tender take it out from masala_And place it on a plate

             

Put boiled paya into the masala and roast the paye for 3-4 minutes

                        

Now all masala with paye put into paya soup and cooked beef

                

Stir to mix well then bring it to boil

                                

Dissolve the cornstarch with a little water

                    

Keep on stirring by pouring dissolved cornstarch into the paya soup_Towards the end sprinkle garam masala and further stir to mix-Allow to simmer over low heat for 10-15 minutes

                

Turn off the flame and remove it from the stove_Paya nihari is ready 

                 

Transfer to the serving bowl/plate, Garnish with coriander leaves, lemon wedges, and green chilies

                

Serve hot with naan, chapattis, and garnishing ingredients