Moghlai Mutton Chops/Lamb Chops
Moghlai Mutton Chops/Lamb Chops
When we were children, the festival of Ramzan was one to look forward too. Back then everyone celebrated all the festivals with each other and my Muslim friends would send the most delicious mutton biriyani faithfully every year or call us to their house to enjoy a variety of sumptious dishes. One of my Dad’s friends would always send a leg of mutton amongst other things and my Mum would wield her culinary skill and concoct amazing dishes for as long as the meat lasted. Moghlai Mutton Chops/Lamb Chops is one I got while browsing a book years ago and tried out when as a young married couple, our very friendly neighbour presented us with 2 large Mutton Chops for Ramzan. The aroma is enough to entice one and all to the kitchen. And I reserve the Moghlai Mutton Chops/Lamb Chops recipe for very, very special days!
The Recipe For Moghlai Mutton Chops/Lamb Chops :
The Ingredients For Moghlai Mutton Chops/Lamb Chops:
2 large mutton chops, trimmed of all fat
1 cup low fat milk
1 tbsp ghee
1 large tomato, diced
1 large onion, minced
1/2 tsp chilli powder or to taste
1/4 tsp garam masala powder
1/2 tsp ginger, minced
1/2 tsp garlic, minced
few spring onions, chopped fine
salt to taste.
Garnish For Moghlai Mutton Chops/Lamb Chops:
1 hard boiled egg, cut in half (optional)
few coriander leaves
Method For Moghlai Mutton Chops/Lamb Chops:
Put the chops, milk and ghee in a heavy bottomed pan. Bring to the boil, lower flame and simmer till the milk dries up, stirring frequently. Takes about 40 minutes on simmer. Add the onion, tomato, spring onions; ginger, garlic and garam masala and fry well until the ghee oozes out. Add the salt last of all. Serve hot with chappathis or puris. A heavenly dish and I have a hankering to make it for our next dinner party.
Some More Mutton/Lamb Recipes For You To Try
Learn how to cook a traditional Indian meal using recipes that have been inherited from my Mum & Grandmother
