There’s nothing like eating slow cooked food, especially if its meat and has been marinated over at least 24 hours. The flavours get nice and warm and the mutton simply melts away of falls of the bone like it should. This one is a speciality from my mom’s house. Some of her recipes are very “English” and I must say, this is one of them.
Her grilled chops are super awesome especially since they are served with a robust brown gravy that very often finds a wee bit of curry powder…old habits die hard! And Yorkshire Pudding. Yum….I’ve served with my Burnt Garlic Potatoes and a Fresh Salad
Time taken: 2 hours
Skill Level: Basic
- 1 kilo Mutton chops (ribs)
- 3-4 onions sliced
- 4 to 5 tablespoons of ginger garlic paste
- 6 tablespoons cooking wine
- 2 tablespoons corn flour
- 3 tablespoons bistro curry powder
- Salt and pepper for seasoning
- 2 tablespoons mixed herbs
- 4 boiled potatoes, mashed
- 4 tablespoons bread crumbs
1. Wash and clean the chops and marinate them in the mixed herbs, salt, pepper, and ginger garlic paste for at least 4 hours. 24 hours is perfect.
2. Take some butter in a pan and add the other 1/4 of the mixed herbs and 1/2 of the ginger garlic paste. Add the sliced onions to it. Cook the onions till they are light brown in colour and add the mutton chops. Fry them till they are light brown in colour. Add the salt, pepper, wine and a little water and pressure cook them for about 4-5 whistles. (Alter the time depending on your cooker and the time you give the meat for it it be cooked to tender)
3. Once cooked, let it cool. And keep the broth aside, this will be used for the gravvy
4. Meanwhile mash the boiled potatoes with salt, pepper, butter and a little herbs. The mash needs to be a little sticky, so add milk as needed.
5. Now coat the chops with the mashed potato and coat it with bread crumbs.
6. Heat a thick bottomed pan. Add a blob of butter, when it melts add the chops one at a time and fry them to golden. As the meat and potatoes are pre-cooked, all you are looking for is a nice golden colour.
For The Gravvy:
1. Add the bistro powder to the broth. Mix well.
2. Add the cornflour to the same and mix well so there are no lumps.
3. Warm the gravvy, stirring it constantly, till it thickens and glistens.
4. Season with salt and pepper as needed.
5. Serve with the grilled chops.