Spicy Mutton Chops Recipes

SPICY MUTTON CHOPS

Steps:

• In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powders, green chillies and salt to taste.
• Add the mutton chop pcs.
• Mix well so that the chops are coated well with the marinade.
• Marinate for 3 hours.
• Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.
• Dry the gravy in the mutton chops on clean kitchen paper towels.
• Remove each piece and keep aside.
• Beat an egg in a bowl using an electric beater until light and fluffy.
• Just before serving, dip each mutton chop piece in the beaten egg.
• Heat oil in a wok.
• Shallow fry the mutton chops that have been dipped in the beaten egg now in the oil until browned on either side.
• Drain on clean paper towels to remove excess oil.
• Transfer the drained mutton chops in a serving platter.
• Garnish with onion slices and sliced lemon pcs.
• Serve immediately with a green chutney of your choice.

SPICY STICKY LAMB CHOPS

Steps:

• Preheat the oven to 475 degrees F.
• Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

SPICY BARBEQUED CHOPS

Steps:

• In a large bowl, mix the tomato sauce, barbeque sauce, Worcestershire sauce, vinegar, mustard, and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator at least 20 minutes.
• Preheat an outdoor grill for high heat.
• Cook the lamb chops about 10 minutes on the prepared grill, turning frequently and basting often with the marinade. The internal temperature of the chops should reach a minimum of 145 degrees F (63 degrees C).