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Sunday, October 16, 2016

Kadhai Mutton Chops

This recipe of Kadhai Mutton Chops is similar to that of what you get in a Pakistani restaurant. The meat pieces are cooked separately in a pressure cooker to speed up the cooking procedure. The spices and aromatics used are very less but the flavors are great. In a Pakistani cooking style, a lot of tomatoes and chopped fresh ginger is used mainly for most of the kadhai dishes. This dish goes very well as a side dish with steamed rice and dal, or you can just relish it with hot phulkas or parathas.

Serves: 4
Preparation Time: 20 minutes for chopping, boiling etc
Cooking time: 30 minutes


1-kilogram mutton chops
2 medium size onion sliced
3 large tomatoes finely chopped
2 tbsp ginger & garlic paste (1 tbsp. + 1 tbsp.)
½ cup yogurt
4 to 5 green chilies roughly chopped
2-inch piece of ginger julienned
1 tbsp red chili flakes (crushed dry red chilies)
1 tsp turmeric powder
1 tsp garam masala powder
1 tbsp whole cumin seeds
1 bay leaf
Salt to taste
¼ cup cooking oil

  1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
  2. Heat oil in a kadhai and add bay leaf, whole cumin, and sliced onion. Fry till soft.
  3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
  4. Now add chopped tomatoes and cook till soft and oil separates.
  5. Add cooked mutton pieces with 1 cup of its water, yogurt, garam masala powder chopped green chilies and ginger pieces. Taste and add salt.
  6. Cook for 10 more minutes till mutton is well combined with all the spices.
  7. The consistency should not be too dry. It should be like a thick gravy.

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