Thursday, 11 June 2020

Fried Mutton Chops



Chops 15 pcs
Salt 1.5 tsp
Chili flakes  1 tsp heaped
Turmeric  1/2 tsp
Lemon juice 1 tbsp
Olive oil 4 tbsp
Garlic powder 1 tsp
Black pepper  1/2 tsp
Hung yogurt/greek yougurt/sour cream 1/4 cup
Vinegar 2 tbsp 

Flour Blend

All purpose flour 1 cup
Salt 1/2 tsp
Chili powder 1 tsp
Garlic powder  1 tsp
Oil for frying


Flatten the meat part of chops using a meat hammer or a heavy sauce pan. You are thinking them out and increasing the surface area. 
Mix all the marination ingredients and apply on the chops. Cover and refrigerate for at least 6 to 24 hrs. The longer it sits, yummier it gets. 

Add the flour coating ingredients in a wide plate/bowl.
Coat the chops in the flour mix gently. We dont want thick coating, just a light dusting. 
Shake the excess flour off. Purpose is to keep the marinade sticking to the chops while frying not to have a fried chicken crunch.

Heat and heavy bottom frying pan/tawa medium high. Coat with oil around 1/2cm. 
Put the chops in. Dont overcrowd the pan. 
Cook on medium high for 3-4 mins, flip and cook for another 2-3 mins. Remove and put on paper towel to absorb any access oil. Serve hot.

Skip the flour coating and bbq these yummy chops. 
Dont cook them for longer or they will dry out.
Cast iron is best to use for this recipe as it retains the heat well and gives a nice sear to the meat.