Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1/2 | Kilogram | Mutton - Lamb | Chops |
| 1/2 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| As Required | Salt | To taste | |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding for marindate |
| 1/2 | Teaspoon | Turmeric/Haldi | For grinding for marindate |
| 1 | Inch | Ginger (Adhrak) | For grinding for marindate |
| As Required | Cooking Oil | For frying chops | |
| 1 | Nos. | Eggs | Beaten |
| As Required | Bread Crumbs | Roll chops | |
| 5 | Medium | Chillies Green | For grinding for curry |
| 1/2 | Teaspoon | Pepper Corns | For grinding for curry |
| 1/2 | Bunch | Coriander Leaves (Kothmeer) | For grinding for curry |
| 4 | Tablespoon | Vinegar | For grinding for curry |
| 4 | Nos. | Onions | Sliced, only for curry |
Method
1) Marindate the meat and fry.
Slightly pound the meat on the chops and apply salt. Grind the ingredients fror marindate. Marinate chops with ground masala and keep for 1 hour. Dip chops in egg batter and roll it in bread crumbs.
Fry in oil on slow fire on both sides until the meat is cooked.
2) To make curry
Grind the ingredients from green chillies to vinegar. Heat oil in a pot and fry sliced onions until brown. Add ground masala and fry well for 10 minutes. Add mutton chops and mix well with the masala. Add the masala water and cook on slow fire until the meat is cooked, keeping a thick gravy.
Alternatively, pressure cook for 15 minutes.
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