📝 About This Recipe
These mutton chops are a tribute to the legendary street food of Old Delhi, where meat is treated with reverence and slow-cooked to perfection. Each chop is marinated in a complex blend of warm spices and creamy yogurt, then seared to achieve a smoky, charred exterior while remaining incredibly succulent inside. It is a quintessential celebration dish that brings the aromatic soul of Mughal cuisine right to your dinner table.
🥗 Ingredients
The Meat
- 800 grams Mutton Chops (frenched, slightly flattened with a meat mallet)
The First Marinade
- 2 tablespoons Raw Papaya Paste (skin included for natural tenderizing)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt (adjust to taste)
The Spice Rub and Marinade
- 1/2 cup Greek Yogurt (hung or thick)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color and mild heat)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Dry Mango Powder (Amchur) (for a tangy kick)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Mustard Oil (adds a sharp, authentic pungency)
For Cooking and Garnish
- 3 tablespoons Ghee (for pan-searing)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Chaat Masala (for dusting at the end)
👨🍳 Instructions
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1
Wash the mutton chops and pat them completely dry with paper towels; moisture is the enemy of a good sear.
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2
In a large bowl, combine the raw papaya paste, ginger-garlic paste, lemon juice, and salt. Rub this mixture thoroughly into the chops and let them rest for 30 minutes. This 'first marinade' breaks down the tough fibers of the mutton.
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3
In a separate bowl, whisk the thick yogurt until smooth. Add the Kashmiri chili powder, garam masala, cumin powder, amchur, black pepper, and mustard oil. Mix until it forms a thick, aromatic paste.
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4
Apply the yogurt spice paste to the chops, ensuring every inch is coated. Cover and refrigerate for at least 4 hours, though overnight is ideal for the best flavor penetration.
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5
Remove the chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
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6
Heat 1/2 cup of water in a heavy-bottomed pressure cooker or deep pan. Place the chops inside, seal, and cook on low heat for 15-20 minutes (or 2 whistles) until the meat is 80% tender. Do not overcook at this stage.
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7
Release the pressure and carefully remove the chops. If there is excess liquid in the pot, simmer it down until it thickens into a glaze and coat the chops with it.
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8
Heat the ghee in a wide cast-iron skillet or grill pan over medium-high heat until it begins to shimmer.
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9
Place the chops in the skillet in batches. Do not crowd the pan, or the meat will steam rather than sear.
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10
Sear each side for 4-5 minutes until a deep brown, slightly charred crust forms. The ghee will mingle with the spices to create a beautiful 'masala' coating.
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11
For an authentic 'Dhuan' (smoky) flavor, place a small piece of burning charcoal in a steel bowl in the center of the pan. Drizzle a drop of ghee on the coal and cover the pan tightly for 2 minutes.
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12
Transfer the chops to a warm serving platter, sprinkle generously with chaat masala and fresh cilantro, and serve immediately.
💡 Chef's Tips
Always use raw papaya with the skin on; the enzyme papain is most concentrated in the skin and is essential for tender mutton. If you don't have a pressure cooker, you can slow-braise the chops in a covered pot with a splash of water for 45-60 minutes before searing. Mustard oil provides the signature 'zing' of Indian grills; if you must substitute, use extra virgin olive oil but add a pinch of mustard powder. Ensure the yogurt is 'hung' or very thick; watery yogurt will slide off the meat and prevent a crust from forming.
🍽️ Serving Suggestions
Serve with a side of chilled Mint-Yogurt Chutney and thinly sliced red onion rings soaked in ice water. Pair with warm, buttery Garlic Naan or Roomali Roti to soak up the residual spices. A crisp, cold Lager or a salty Lime Soda (Fresh Lime Soda) cuts through the richness of the meat perfectly. Accompany with a simple Kachumber salad (diced cucumbers, tomatoes, and onions with lemon) for a refreshing crunch.