Shahi Mutton Sukka/Spicy Mutton Chops

Shahi Mutton Sukka/Spicy Mutton Chops

By NamakShamak
  • Serves: 2 - 3
  • Prep Time: 30 Minute
  • Cooking: 30 Minute
  • Calories:




A beautiful gloomy day, light drizzle and some cool breeze, coupled with a lush green surroundings! Thats all you need for a perfect weekend planned to be spent at home with family. And then theres hot and spicy meal, for the hungry tummy! My last weekend was well spent , lazing at home, cooking and some more sleep! A gloomy monsoon weather prefected the plan. These Shahi Mutton Chops made the best pairing with the wines and drinks that followed! The smoky aroma infused gave a special twist to the spicy and flavourful chops. For best results, make your own garam masala by dry roasting the spices and grinding them. Use fresh homemade masala and loads of chopped coriander for flavour. Lastly, the charcoal Smoke is very essential for the final flavour.

Ingredients

Directions

  1. Marinate the mutton with Salt , Garam Masala and Ginger garlic paste for atleast 20-30 mins. Dry roast cashewnuts and poppy seeds and grind them to powder.
  2. Heat oil in a pressure cooker and fry the onions till translucent. Add the marinated meat and fry for 1-2 mins till well seared. Add 1 Cup water and close the lid of the pressure cooker and cook the meat for approx. 5-8 whistles.
  3. Open the lid of the pressure cooker once the steam passes out. Heat a non stick pan and transfer the cooked meat along with the stock into it. Bring the cooked meat mixture to a boil to dry out the excess stock. Now lower the heat and add the whisked
  4. Heat the charcoal on gas till red hot. Place it on a piece of foil or bowl and carefully place the foil at the center of the pan containing the mutton. Add ghee , which will release the smoke, and immediately cover the pan. Let the smoke infuse for 1

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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