Pakistan, India – Spicy Tandoori Mutton Chops
by Usama Tariq
Tandoori Mutton Chops is a special dish for everyone. The word Tandoori means the special type of cooking method which is cook on clay over and it is the South Asian cooking method. Chops mean the special leg piece of lamb or sheep. So this dish is very famous all across Asia. But in Pakistan, it is a special dish for the people of Pakistan on the occasion of Eid-ul-Azha. Eid-ul-Azha is the special occasion for All Muslim-Ummah, in this occasion every Muslim sacrifice their Sheep, Goats, Cow, etc. in the name of Allah Almighty and after that sacrificing Muslims doing cooking their mutton or lamb and try many delicious recipes and this recipe is one of the famous and delicious recipes in Pakistan. It is full of nutrition and richness in healthy diets. Now I have shared the recipe of Tandoori Mutton Chops in very easy steps. Follow the step-by-step instruction to make this dish at your own home in a very easy way.
Historical point of view
When we see the historical point of view of this dish it seems that this dish is first, introduced by the Mughlai families. Mughlai families are one of the great families of Indo-Persian culture. There are many states of Mughlai families like Sikh Empire, Nawabs of Bengal, etc. in the time of 90s’ they introduce many dishes (first time ever they made) and with the passage of time these dishes are famous all over the world. So the Tandoori Mutton Chops is one of the Mughlai dishes and they introduce it the first time.
Origin of dish
This dish is originated from the Northwestern of Indian or Indian Subcontinent. As is describe the history of this dish you can make an idea that where the dish is come from and where the dish is originated from.
When we talk about the serving of Tandoori Mutton Chops you can serve it with Raita which is made by the yogurt and mint leaves, Salad, Chapati which is made by Wheat, Naan there are many types of Naan
- (Charcoal) for smoke
- (Coriander powder) ½ tbs
- (Cumin seeds) roasted & crushed 1 tsp
- (Fresh coriander) chopped 2 tbs
- (Ginger garlic paste) 1 & ½ tbs
- (Green chili) paste 1 tbs
- (Mace powder) 1/4 tsp
- (Nutmeg powder) 1/4 tsp
- (Onion) chopped 1 small
- (Red chili powder) 1 tsp or to taste
- (Salt) ½ tsp or to taste
- (Turmeric powder) ½ tsp
- (Water) 1 & ½ Cups or as required
- (Yogurt) ½ Cup
- Cooking oil 3 tbs
- Garam masala powder ½ tsp
- Lemon juice 1 tbs
- Mutton chops ½ kg
- Tandoori masala 1 tbs
- Take a medium-size boiling pot and add chopped onion, ginger garlic paste, salt to taste, turmeric powder, and water as required, and in the last add mutton chops in it.
- (Continuously cooking at low flame)
- When you add all things mix it well and bring it to boil.
- Then cover the pot and continue to cook on low flame until the chops are soft or tender approximately 25 to 30 minutes.
- After that times uncover it and continue to cook this time on high flame until the water dries up.
- Let rest the dish for approximately 6 to 8 minutes.
- Now take a medium-size bowl to add coriander powder, red chili powder, Garam Masala powder, mace powder, nutmeg, powder, roasted and crushed cumin seeds, green chili paste, lemon juice, yogurt, fresh coriander powder, and in the end tandoori masala, in that bowl.
- Let it mix well until it looks like a paste.
- After mixing up add cooked mutton chops in that bowl and mix it really well until the yogurt masala spread edge to edge of the mutton chops.
- Now cover the bowl and let it marinate for 30 minutes approximately.
- After that take a frying pan add 5 tsp cooking oil and heat it at low flame.
- Now after marinating add marinated chops to the frying pan one-by-one in the end put the remaining yogurt masala onto the chops.
- Now cover it and cook on a medium flame for approximately 4 to 6 minutes.
- After 4 to 6 minutes uncover it, turn the side of the chops and continue to cook on the medium flame when its color changes to a golden brown.
- For charcoal steam, put a burning charcoal piece into the core of the chops and drop an oil droplet on charcoal and cover the frying pan immediately for approximately 2 to 3 minutes.
- When you uncover it you smell a very delicious dish and it is ready to serve.
- You can serve it with Raita, Salad or Naan, Chapati, etc.
- Serve it to your loved one, friends, or family.
- Enjoy the meal!
- Calories: 132 kcal
- Proteins: 51% 16g
- Fats: 43% 6g
- Preparation Time: 35 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour and 35 minutes required
- Serving: 3 to 4 Persons
- Origin: Indian Subcontinent
- Cuisine: Pakistan, India (Mughlai)
- Taste: Sour and Spicy
发表评论Want to join the discussion?
Feel free to contribute!