Recipe by Flavian (Flavy) Pereira
Ingredients:
To boil the mutton
1 kg mutton chops (10 - 11 chops)
3/4 tbsp salt
1 tbsp vinegar
2 cinnamon sticks
To make a masala paste
2 tbsp bafat powder
1/2 tbsp jeera powder
1/2 tbsp turmeric powder
1 tsp garam masala powder
1-2 tbsp vinegar
1/2 tbsp salt
3-4 tbsp water
To fry:
7-8 big onions (sliced)
1 tsp tomato paste
oil
Steps:
Boil/pressure cook the chops with salt, vinegar and cinnamon sticks till the mutton is medium soft. (Indian mutton needs about 6-8 whistles)-
Take out the cooked mutton and keep it aside to cool.
In a bowl, add bafat powder, jeera powder, turmeric, garam masala powder, vinegar, salt and a few drops of water to make a paste. Taste and adjust ingredients, if required.
Marinate the mutton with the masala paste and refrigerate overnight.- In a large wide pan, heat oil.
- Add tomato paste (careful as it splutters) Stir till it browns.
-
Add the sliced onions and sprinkle very little salt. Fry for about half an hour till onions are tender. Keep stirring so it doesn't burn and keep it aside.
- In the same pan, add oil and shallow fry the mutton chops on both sides till the masala is fried (about 5 minutes on each side) Put the chops in a strainer to drain the oil.
- In a glass dish, layer with some onions first, followed by mutton chops and repeat. Top it with fried onions.
- ENJOY!
