Mutton Chops/ Mutton Chaps (Kerala Style)

"Mutton Chops" ( popularly known as "Mutton Chaps" in Kerala) is a spicy mutton dish  with a thick reddish brown gravy , prepared with different spices and masala powders and is a best combination with the Kerala Porotta.

Ingredients

• Mutton -  1 lb or nearly 500 gm
• Ginger Garlic paste - 1 tbsp
• Green chilly - 1 chopped
• Onion - 1 (thinly sliced to small pieces)
• Pearl onion 10 nos sliced
• Tomato - 1 (pureed)
• Turmeric powder - 1/2 tsp
• Kashmiri choilli powder - 1.5 tbsp
• Coriander powder - 1.5 tsp
• Water - 1 cup
• Fennel seeds - 1/2 tsp
• Salt - to taste
• Oil - 4 tbsp
• Curry Leaves 
• Spice powder - 1  tsp

To dry roast and grind (Spice Powder)

• Cardamom -4
• Cloves  - 2
• Cumin - 1/2 tsp
• Fennel seeds - 1 tsp
• Cinnamon - 1 small piece

Method

1. Clean and wash mutton pieces well.
2. In a wide bottomed pan add coconut oil
3. Splutter fennel seeds followed by curry leaves
4. Add ginger garlic paste and saute till golden brown followed by sliced onions and pearl onions.
5. Saute till they are golden brown .Now add turmeric , kashmiri chilli and coriander and  half teaspoon Spice masala powder powders and saute on medium flame for 5 minutes. (Be patient at this step as sauteing the masala powders in low flame gives the reddish color to the gravy)
6. Add pureed tomato and saute till raw smell disappears and oil starts oozing from the gravy.
7. Now add cleaned mutton pieces,salt and saute for 5 - 8 minutes till masala is well coated in the mutton pieces.
8. Now transfer this to a pressure cooker and add 1 cup water. Cover and cook till done(may take 4 -6 whistles).
9. Once pressure is released open the lid and simmer in low flame for 5 minutes till the gravy is thickened and turns a beautiful reddish brown in color.
10. Sprinkle 1/2 tsp spice masalamasala powderr and fresh curry leaves.
11. Tastes best with porotta, chappathi, pathiri, appam .

Notes

• The  reddish color of the gravy mainly depends on the kashmiri chilli powder  used and the sauteing of masala powders in low flame.
• Pearl Onions give a thick and nice taste to the gravy .So don't avoid it.
• The color of the curry gets dark as its sits.So it is better to prepare this dish  3- 4 hrs before it is served.
• Dry roast and grind the spice powder. only use the desired quantity.Save the rest for later use.