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Mutton Chops

Ready in: 25 mins
Servings: 4

Ingredient

Mutton chops 1 kg

Shangrila Vinegar 2-3 tbs

Water 300 ml

Tomatoes (cooked) 3 units

Yogurt 250 ml

Shangrila Worcestershire Sauce 2 tbs

Shangrila Chilli Sauce 3 tbs

Cinnamon stick 1 pc

Green cardamom 3 units

Black cardamom 1 unit

Cloves 4-5 pcs

Red chilli powder 1 tsp

Kashmiri red chilli powder 1 tsp

Coriander powder 1 tsp

Turmeric powder 1 tsp

Onion paste 3 units

Onion golden fried 1 unit

Ginger garlic green chillies paste 1 tbs

Salt as per taste

Sugar 1 tsp

Garam masala powder ½ tsp

Oil for cooking

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Preparation

Method

  • Mix 3 tbs of Shangrila Vinegar and Shangrila Worcestershire Sauce in water, mix well and dip washed mutton chops into it. Transfer meat to a pressure cooker and cook for 12 minutes. Check the tenderness of meat and if it’s not done, cook for further 5 minutes.
  • Remove water from yogurt (hang it for 1/2 hour)
  • Now marinate mutton chops in yogurt.
  • Heat few tbs of oil in a cooking pot and fry all the garam masala (Cinnamon stick, Green cardamom, Black cardamom, Cloves)
  • Add onion paste and sauté till color changes to golden brown and water evaporates. Mix cooked tomatoes and powdered masalas (Red chilli powder,Dhaniya powder, Turmeric powder, Kashmiri laal mirch powder). If masala gets dried, add some water, crushed fried onions and marinated mutton chops.
  • Add some water, salt to taste, Shangrila Chilli Sauce,sugar and mix, cover and leave on slow flame till chops are tender.
  • Serve with Afghani Naan.

Tip

Always cook meat at the required time. If overcooked, meat pieces will shrink

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