Mutton Chop
Mutton chop comprises minced mutton mixed with ginger, garlic, onion and several other ingredients, coated in a spicy batter and fresh bread crumbs and fried perfectly for a crispy exterior.
Ingredients
To make the stuffing:
- 200 gram mutton keema
- 1.5 tbsp mustard oil
- 2 pieces onions large size, finely sliced
- 1 tbsp garlic crushed roughly
- 1 tbsp ginger crushed roughly
- 1 tbsp green chilies crushed roughly
- Table salt To taste
- 1 tsp turmeric powder
- 2 tsp cumin powder
- 2 tsp Kashmiri red chili powder
- ½ cup hot water
- 2 pieces potatoes boiled, mashed
- 1 tsp garam masala powder
To coat the chops:
- Bread crumbs An adequate amount
To make the batter:
- 3 tbsp refined wheat flour maida
- 2 tbsp corn flour
- Salt To taste
- 1 tsp Kashmiri red chili powder
- 1 tsp black pepper powder
- Water As required
To deep fry the mutton chops:
- Refined oil An adequate amount
To serve the mutton chops:
- Onion rings A few
Instructions
- Heat 1.5 tbsp of mustard oil in a kadai and put the finely sliced pieces of two onions in it when hot. Cook them for 2 to 3 minutes till translucent.
- Add 1 tbsp each of roughly crushed ginger, garlic, and fresh green chilies. Cook for 3 to 4 minutes on a low to medium flame.
- Add 200 gm of mutton keema. Mix nicely on a medium to high flame.
- Add regular table salt to taste, 1 tsp of turmeric powder, 2 tsp of cumin powder, and 2 tsp of Kashmiri red chili powder. Mix. Cover. Cook for 7 to 8 minutes on a low flame.
- Add half a cup of water. Mix. Cover, Cook for another 10 to 12 minutes on a low flame.
- Add 2 boiled and mashed potatoes. Mix.
- Cook till the water dries up. Add 1 tsp of garam masala powder. Mix.
- Remove and transfer to a plate and let it cool.
- Make the chops. Give any shape you want. Keep aside.
- Take an adequate amount of bread crumbs in a bowl.
- In a separate bowl take 3 tbsp of refined wheat flour (maida), 3 tbsp of corn flour, salt to taste, 1 tsp of Kashmiri red chili powder, and 1 tsp of black pepper powder, and mix them.
- Add water as required. Make a smooth batter of medium consistency.
- Dip one chop in the batter. Coat it nicely.
- Put it in bread crumbs. Coat it nicely. Repeat these two steps to double-coat.
- Coat all the chops in the same way. Keep them aside for about 10 minutes to set properly.
- In the meantime, heat an adequate amount of cooking oil in a kadai. Put the coated chops one by one gently.
- Flip and fry for about 3 to 4 minutes. Remove when brown.
- Put on a plate laid with a piece of tissue paper to absorb the excess oil.
- Your spicy and tasty homemade mutton chops are ready. Serve them hot with a few onion rings.
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Notes
I do not use too much of mustard oil to cook the mutton keema stuffing because it will make the stuffing extremely soft.
I use store-bought breadcrumbs as a quick alternative. You may however grind toast biscuits in your mixer to make it at home.
You can use an egg in the batter instead of water if you want additional flavor, taste, and richness.
Double coat the chops with both batter and breadcrumbs for additional crunchiness. This will also help the stuffing remain intact while frying.
Maintain the right temperature of oil while frying. Regulate the flame if required. This will render the perfect crispiness without burning.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Chop
Amount per Serving
Calories
257
Calories from Fat 180
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
36
mg
12
%
Sodium
74
mg
3
%
Potassium
235
mg
7
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
0.4
g
0
%
Protein
10
g
20
%
Vitamin A
461
IU
9
%
Vitamin C
2
mg
2
%
Calcium
36
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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