Crunchy Mutton Chops

Crunchy Mutton Chops

Mutton Chops are my fav and they go well with anything and everything, be it just chilled beer, or with paratha/roti or even with something like sambar rice or dal rice! I prefer chops from goat meat instead of lamb meat, and today have tried to follow a Syrian Christian recipe, with some of my own deviations ofcourse!

INGREDIENTS:

Mutton Chops 500 gms, 3 medium sized onions finely chopped, ½ tsp each pepper powder and red chilly powder, 1 tsp coriander powder, 1 tsp garam masala, ¼ tsp turmeric powder, 1 tsp oinion-garlic masala powder, 2 tbsp oil, curry leaves, salt to taste

METHOD:

Heat 200 ml of water in a pan and add the mutton chops. Add salt and turmeric and cover n cook on low heat for 40 mins, till the water almost dries up.

In a wok, heat 2 tbsp oil, add curry leaves and the onions.

Fry for 5 mins till they turn light brown. Add all the dry spices one by one. Saute for another 5 to 7 mins on medium heat till the onion-masala combo is nicely fried.

Add the almost cooked mutton chops to the wok, and fry for about 5 mins stirring regularly. Add half a cup of water. Cover and cook for about 15 mins, turning a few times. Switch off the burner, leave for 2 mins, squeeze half a lemon, and serve hot!

Ema Datshi (Chilli Cheese Stew)

Pronounced in the Dzongkha Language as E-ma Dar-tshil, this is the national dish of the Mountain Kingdom of Bhutan. Made in every household, this can be best had with rice, or if its made with thicker consistency, then goes well with bread too. The salted cheese and hot chillies strike a fine balance of flavours, while one can have different variants by adding other ingredients like onions, tomatoes, mushrooms, bell peppers, and even garlic.

Ingredients:

1 medium size onion(chopped lengthwise), 6 chillies(seeds removed, slit and cut into 1 inch pieces), 2 large tomatoes(chopped lengthwise), 75-100 gms of cheese.

1 tbsp Oil, salt to taste

Method:

Heat Oil in a pan, add the onions, and sauté on medium heat for 2 mins, 

add the chillies and further sauté for a minute.

Now add tomatoes, sauté for a minute, and then add 3 cups of water. Bring to boil, with a cover ON.

Now add the cheese and cook for about 5 mins, with a lid on, keeping low heat,  till the cheese melts. Add salt to taste, taking care since the cheese is salted.

Your Ema Datshi is ready to be served. Have it with steaming rice! Bon Apetit!