Mutton Chops Masala: Dhaba-Style at Home
Bone-in mutton chops in a thick, dark dhaba-style masala. Rich, spicy and best with tandoori roti.
Raw materials
Bone-in chops give the masala body and flavour.
Ingredients
Method
Brown the onions deeply. The dark colour comes from them.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Brown the onions
Heat the oil, add the whole spices and onions. Cook for 15 minutes until deep brown.
- 03Add the masala
Add the paste, chillies, tomatoes and powders. Cook for 8 minutes until the oil separates.
- 04Add the chops
Add the chops and cook on high for 6 minutes until coated and browned.
- 05Pressure cook
Add the hot water, close the lid and cook for 5 to 6 whistles, about 30 minutes. Let the pressure drop naturally.
- 06Thicken and finish
Open and, if thin, cook uncovered for 5 minutes. Stir in garam masala and garnish with coriander and ginger.
Questions
How do I make it thicker?+
Cook uncovered at the end until the gravy clings to the chops.
Can I use a pot instead of a cooker?+
Yes. Simmer covered for 1 hour 15 minutes.