Ingredients:

• 1 kg – Mutton chops (nice and fleshy)
• 1/2 cup – Milk
• 4 to 5 tbsp – Ghee
• 1/2 tbsp – Ginger & Garlic paste
• salt to taste
• To be Ground:
• 1/2 cup – Coconut (grated)
• 2 bunches fresh Coriander leaves
• 1/2 bunch – fresh Mint leaves
• 1.5 fresh Ginger
• 5 to 6 Green chillies
• 1.5 tsp – Cumin seeds
• 1/2 tbsp – black pepper Corns (whole)

Method:

1. Clean and wash the mutton chops.
2. Grind the coconut, coriander leaves, mint leaves, cumin seeds, ginger, green chillies, peppercorns to a fine paste and keep aside.
3. Put the mutton chops to boil with milk, ginger-garlic paste and salt to taste.
4. Cover the vessel with a lid, having some water on it.
5. Cook on a low flame.
6. Mix at regular intervals till the mutton chops are tender and keep aside.
7. Lightly heat the ghee in a big kadai.
8. Add the ground paste and little salt.
9. Saute on a low flame till the ghee separates.
10. Add the mutton chops and cook on a medium flame for a few minutes till they are well coated with the masala.
11. Serve hot with wafers onion and tomato slices.

Recipe courtesy of Anitha Raheja