Crispy Mutton Chops Fry – Pakistani Style

Step 1: Boil Mutton Chops in Pressure Cooker

Place 1.75 kg mutton chops into a pressure cooker. Add 0.5 teaspoon of salt, 0.5 glass of water, 1 whole garlic head (cut in half), and a 1-inch piece of ginger (cut in half). Close the pressure cooker lid.

Step 2: Pressure Cook the Chops

Turn on the stove to medium flame and pressure cook the chops for 10 minutes after the first whistle. The chef suggests 12 minutes for more tenderness. Once cooked, release the pressure and carefully open the lid. Remove the tender chops from the cooker and set aside.

Step 3: Prepare the Batter

In a bowl, combine 0.5 cup gram flour, 0.5 teaspoon salt, 0.5 teaspoon turmeric powder, 0.5 teaspoon garam masala, 1 teaspoon Kashmiri red chili powder, 1 teaspoon roasted and crushed cumin, 0.5 tablespoon crushed red chili flakes, and 1 tablespoon chaat masala. Gradually add water while whisking to form a smooth, thick paste. Add a tiny pinch of red food color and a tiny pinch of yellow food color for enhanced appearance, then mix well.

Step 4: Coat the Chops with Batter

Dip each boiled mutton chop into the prepared batter, ensuring it is fully coated on all sides. Place the coated chops on a separate plate.

Step 5: Fry the Mutton Chops

Place a frying pan on the stove and turn the flame to medium. Add 0.5 cup of ghee (or cooking oil) and let it heat up. Once the ghee is hot, carefully place the coated mutton chops into the pan. Fry until a good golden-brown color develops on one side, then flip and fry the other side until it's also golden brown and crispy. Remove the fried chops and place them on a plate lined with butter paper to absorb any excess oil.

Step 6: Serve and Enjoy

Serve the hot and crispy mutton chops immediately. Enjoy the tender meat with its flavorful, crunchy coating.

• For extra tender chops, pressure cook for 12 minutes instead of 10 minutes.

• Use butter paper or paper towels to absorb excess oil after frying.