Mutton chops

Marinade

Wash the chops in cold water, rinse a couple of times and marinate with ingredients from table-1 (Yougurt, turmeric, ginger garlic paste, salt and finely minced green chili). Let this sit for atleast 1/2 hour.

Spice Mix

Grind all ingredients in table-2 (cumin seeds, black peppercorns, coriander seeds and fennel seeds )to a coarse powder in your mixie and keep aside.

Gravy

Heat oil and ghee in a pressure pan, splutter cumin seeds and curry leaves. Add the whole garam masalas, cinnamon, cardamom, cloves, bay leaf, black stone flower and star anise. Let these sizzle for few seconds. Now add the chopped onions, green chili, ginger, garlic and fry till slightly brown. Add the tomatoes, marinated meat with the liquid marinade, turmeric, chilli powder, spice powder, salt and water. Bring it to one boil, this is how it should look like

Pressure cook this gravy for upto 3 whistles and switch off. Once the steam settles, the gravy will look like a thin stew shown below.

Serving options

1. Mutton Chops Stew: After pressuring cooking the gravy will look like a thin stew, you can go ahead, garnish with corainder leaves and serve as such with toasted bread or roti.

2. Mutton Chops Gravy: If you prefer a thick gravy, then simmer the above stew over medium flame for 6 minutes, then garnish with coriander leaves and serve with chapati or Ghee rice.

3. Mutton Chops Fry: Simmer further until the gravy thickens, after one stage the gravy will become very thick and starts sticking to the bottom of the pan, scrap them every now and then and swtich off when it thickens to the desired consistency. Garnish with coriander leaves and serve with sambar sadam or curd rice.