“This tastes just like how mummy used to make it”. Ahhhhhh, the words were music to my ears. I don’t think my brother knew how happy he made me when he said it. My mum in her heyday cooked up the most awesome Indian dishes. And so after having my head in the clouds for a full 10 seconds, I came back down to earth and finished my meal.
What you need:
1kg mutton chops – I usually buy Australian mutton chops and ask the butcher to cut them into a thickness of three quarters of an inch
3 tbsp yoghurt
2 ½ tbsp chilli powder – you may wish to reduce this to 1 tbsp if it’s too spicy
2 ½ tbsp ground coriander
3 tbsp tomato paste
1 ¾ tsp salt
Ingredients to blend:
8 cloves garlic
5cm piece ginger
3 green chillies
3 red chillies
Place all ingredients in a blender. Add some water to help blend smoothly.
2 sticks cinnamon
2 tsp aniseed, pounded coarsely
2 onions sliced
Few sprigs curry leaves
10 tbsp oil
What to do:
1) Marinade mutton chops with yoghurt, chilli powder, coriander powder, tomato paste, salt and blended ingredients for 30 mins or more.
2) Heat oil in pressure cooker. Fry cinnamon, cardamoms and cloves till fragrant. Add aniseed, onions and curry leaves. Keep frying till onions turn lightly brown, for about 5 minutes.
3) Add in marinated mutton chops and stir. Add ½ cup water and place pressure cooker lid on. Pressure cook for 23-25 minutes.
4) Once the meat is pressure cooked (and pressure is released), remove lid and stir.
5) Cook for another 10 minutes till meat is tender and gravy thickness is to your liking.
I got this recipe from ‘South Indian Temptations’ by Devagi Sanmugam. If you wish to improve your South Indian cooking, this recipe book is for you. However I must note that the method is completely altered as compared to the recipe in the book. The reason for this is because I used a pressure cooker thus the steps reproduced are ideally for those cooking using a pressure cooker. Also different from the original recipe, I reduced the number of green chillies from 5 to 3 and used tomato paste instead of fresh tomatoes.
Note: It's a good idea to skim off the oil which floats to the surface prior to serving.
I love the PC. I used it to make mutton varuval as well and it has served me well. For those of you who think a PC is quite complicated, it really isn’t. If you’re interested, have a peek at my post on how to use one here.
|Yummy mutton chops just like how mum used to make 'em.|