Tawa-Fried Mutton Malai Chops with Creamy Sauce

Ingredients

• 1 kg Mutton chops (Bone-in chops, preferably with some fat; use goat or lamb chops)
• 2 tbsp Ginger (Roughly chopped or grated)
• 2 tbsp Garlic (Roughly chopped)
• 3 Green chilies (Adjust to taste)
• 1 cup Plain yogurt (Whisked; use thick, unsweetened yogurt)
• 2 tbsp Lemon juice
• 1 tsp Red chili powder (Or to taste)
• 1 tsp Ground coriander
• 1 tsp Garam masala
• 0.5 tsp Turmeric
• Salt (To taste; estimated 1½ tsp for the full recipe)
• 4 tbsp Cooking oil (For pan-frying the chops)
• 0.5 cup Heavy cream (For the optional creamy sauce)
• 1 tbsp Butter (For the optional creamy sauce)
• Fresh cream sauce seasoning (Use reserved marinade only if it is thoroughly cooked; otherwise season the sauce with salt, black pepper, and a pinch of garam masala to taste)

Steps

1. 1

   Pat the mutton chops dry with paper towels. Trim only excess exterior fat, leaving enough fat for flavor and moisture.

2. 2

   Blend or crush the ginger, garlic, and green chilies into a coarse paste.

3. 3

   Place the chops in a large bowl. Add the ginger-garlic-chili paste, yogurt, lemon juice, red chili powder, coriander, garam masala, turmeric, and salt. Turn the chops thoroughly so every surface is coated.

4. 4

   Cover and refrigerate the marinated chops for at least 1 hour. For the most tender and flavorful result, marinate overnight. Bring them toward room temperature for about 20 minutes before cooking.

5. 5

   Heat a heavy tawa or large cast-iron skillet over high heat. Add the oil and let it become hot but not smoking.

6. 6

   Add the marinated chops in a single layer, working in batches if necessary so the pan is not crowded. Reserve any remaining marinade for disposal unless it will be fully cooked in a sauce.

7. 7

   Sear the chops over high heat for about 2 to 3 minutes per side, until the coating is browned and lightly charred.

8. 8

   Reduce the heat to very low. Continue cooking the chops slowly, turning every few minutes and scraping the pan if needed, until the meat is tender and cooked through, about 25 to 35 minutes depending on thickness. If the pan becomes dry before the chops are tender, add a small splash of water and cover briefly.

9. 9

   Check doneness by cutting into the thickest chop; it should no longer be raw at the bone. For food safety, lamb or goat should reach at least 145°F / 63°C, followed by a short rest.

10. 10

    Transfer the cooked chops to a plate and rest them for 5 minutes. Serve them as tawa-fried chops, or continue with the optional sauce.

11. 11

    For the optional creamy sauce, melt the butter in the same pan over low heat, leaving the browned bits behind. Add the heavy cream and stir, scraping up the flavorful residue from the pan.

12. 12

    Season the cream sauce with salt, black pepper, and a small pinch of garam masala. Simmer gently for 2 to 4 minutes until slightly thickened; do not boil vigorously or the sauce may split.

13. 13

    Spoon the warm creamy sauce over or alongside the rested mutton chops and serve immediately.

Notes

The supplied description and transcript do not contain the creator's written recipe or exact measurements. Quantities and the optional cream-sauce formula are therefore practical estimates based on the dish description. Do not reuse uncooked marinade in the sauce unless it is boiled thoroughly; make a fresh sauce instead when in doubt. Serve with lemon wedges, onions, naan, or rice if desired.

Nutrition per serving

• appetizer
• main course
• Indian
• mutton
• tawa-fried
• pan-fried
• high-protein
• spicy