Mutton chops coated with herbs and boiled mashed potato, a dish that was first tasted during childhood. I relished only the outer potato coating then, and this hasn’t changed even today. My elder brother had first bought these home from an eatery that was famous for its mutton chops in our hometown. Today, I make them in my kitchen, according to my taste, and the family loves this preparation. It is an easy dish, but needs slow cooking and hence lots of patience before one can finally put them in the mouth and relish. Slow cooking ensures the meat is cooked completely. The potato coating holds all the juices coming out of the marinated chops when they are being cooked.
Mutton Chops: (Recipe for 4 chops)
Ingredients: Mutton chops- 4 (cleaned, washed, and dried on paper tissue to remove water)
Green chillies-2 nos.
Garlic- 4 cloves
Cumin seeds- 2 Tsp
Herbs-Coriander and Mint
Red chilli powder/salt/turmeric- As per taste.
Potato- 2 Big size (Boiled and mashed)
Breadcrumbs- 1Bowl (approximately 2-3 large dried bread slices)
Oil- 2 Tbsp
- Boil the potatoes and mash them.
- Grind the chilli, garlic, herbs, and cumin to fine paste.
- Apply the ground green masala and seasonings to the chops and let them stand for 30 min for marinating.
- Mix some of the ground green paste with the mashed potatoes and season it with salt.
- Take some of the mashed potato and coat the marinated chop so that it is completely covered with potato.
- Coat the potato coated chops with breadcrumbs. Firmly press with hands so that the potato and breadcrumbs tightly hold the marinated chop. If this coating is loose then it might break in the pan.
- Heat pan with oil and cook the coated mutton chops.
- Cooking should be done on a slow gas flame, turning the chops on all sides so that even cooking is possible.
The pictures below will illustrate how to make the chops. Go ahead, try making them and do share your experience with me.