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Lamb/Mutton Chops in a Black Pepper Sauce

This recipe from Live to Eat, has been in my "to-do-list" for quite a while. ´┐ŻEven though none of us are highly fond of mutton/lamb, all of us ended up taking more helpings :) Definitely a recipe for keeps.


  • 8 mutton Tender chops
  • 1/4 cup shallots Sliced
  • - 10 cloves Garlic
  • 1/2 cup Yogurt
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1 onion large sliced
  • a few Curry leaves

To be Powdered Coarsely

  • 2 teaspoons Black peppercorns
  • 2 teaspoons Coriander seeds
  • 1 teaspoon Fennel seeds
  • 1 Star anise
  • 4 cardamom Green
  • 1 Cinnamon u201d - stick


  • Grind all the ingredients mentioned above to form a coarse powder.
  • Grind the shallots, garlic and yogurt to a smooth paste.
  • Mix the ground powder to the yogurt mixture.
  • Add the salt and turmeric powder to the mixture.
  • Marinate the chops with the mixture for at least 30 minutes. The more the better.
  • Place the chops along with the marinade in a pressure cooker.
  • Cook on medium heat for 10 minutes after the first whistle.
  • When cool, remove the chops using a slotted spoon, leaving the liquid in the cooker.
  • Return the cooker to the stove and reduce the liquid down to a thick gravy.
  • In a large frying pan, heat 1 tablespoon oil and sautxe9 the thinly sliced onion till soft.
  • Add the curry leaves and sautxe9 till onions start to brown.
  • Add the cooked mutton chops to this pan and let the chops brown on all sides, turning frequently.
  • Pour the reduced gravy over and turn the chops around to coat them evenly with this gravy and onion mixture.
  • Switch off heat when the chops are well covered with the sauce.
  • Note: In case you donu2019t have a pressure cooker handy, the chops can be cooked in a regular pan too. Add 1.5 cups hot water to the marinated chops and bring it to a boil. Reduce the heat to low, cover and cook for 30 minutes till the chops are cooked through.