500g mutton chops 3 pods garlic 4 inch piece of ginger 3 cloves ¼ tsp cumin 2 inch piece of cinnamon 2 level freshly ground pepper, or according to taste 2 tsp kachampuli, or 1 ½ tbsp. white vinegar. ¼ cup oil, for frying ½ cup warm water Salt to taste
2 large onions, thinly sliced, or 10-12 shallots, peeled and kept whole. ½ tsp whole cumin
Method: Wash and pat dry the chops. Beat the meaty part of the chops lightly with a meat mallet, or heavy pestle
Grind to a fine paste with very little water, the garlic, ginger, cloves, cumin, cinnamon and pepper powder. Rub this paste into the chops, along with the kachampuli or vinegar, and marinate for 15 – 20 mins. Heat the oil in pressure cooker, and fry the onions or shallots until limp, but not browned. Add the whole cumin and fry for a minute or two. Add the chops with the spice mixture, and fry on a low flame, until the raw smell of the spice paste disappears. Add the warm water, cover and pressure cook for 10 -12 mins, until the chops are tender. Allow the pressure to drop, open the pressure cooker, and baste the chops with the gravy, allowing it to dry a little. The chops should be moist and tender, covered with a very small quantity of thick gravy. This dish can also be cooked covered, in a wide, shallow pan, without pressure – cooking it.