CRUMB FRIED MUTTON CHOPS / CRISPY  FRIED MUTTON CHAAP/     CRISPY INDIAN STYLE MUTTON CHOPS /      HOW TO MAKE SPICY  MUTTON CHOPS

CRUMB FRIED MUTTON CHOPS / CRISPY FRIED MUTTON CHAAP/ CRISPY INDIAN STYLE MUTTON CHOPS / HOW TO MAKE SPICY MUTTON CHOPS

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From our childhood we have seen that my parents used to celebrate every festival without the discrimination of cast, creed or religion, they have taught us that every day of our life should be a celebration of happiness and togetherness, living each and every moment with full enthusiasm and love what we are doing with our life. So during each festive season be it Dussehra, Diwali, Holi, or Eid every festival was celebrated with equal importance, and celebrations always has to be with good food and a gathering of family, friends and loved ones…I still remember a very good friend of my Baba (Dad), named ‘Ahmed Uncle’ ,  one of the gem of a person I have ever met in my life, He used to visit my father for friendly visits and used to enjoy the food cooked at our home specially used to love our Bengali food  a lot. During “ Bakri Eid”, he used to share with us the meat of goat which he would have offered to the God, as it’s a ritual in their custom to do so, we would eagerly wait for Eid festival for his arrival we would wish him Happy  Eid and we would exchange goodies, it was fun doing so knowing so much about their religion and in return he used to enjoy our festivals too with the same enthusiasm….

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OK then coming back to the main point, for us festivities means good food and gatherings of family and friends to make it merrier,  Baba used to make this awesome Kosha mangasho (recipe already shared on my blog), and mom would make these juicy and succulent inside and crispy crunchy outside Crumb fried Mutton Chops or Chaap as she calls it and during Bakri Eid festivities these two dishes were a must from our kitchen, with the gathering of family and friends we used to have a great time with good food… what more do you need in life…
Today I will be sharing with you all my Mom’s recipe for Crumb Fried Mutton Chops. Mutton Chops are nothing but the rib portion of the goat meat, it’s a very good cut of meat, soft and tender mutton sticking to the bone is to die for, I generally French the bones and get my chops done from double ribs, i.e. to get the meat from two joining ribs by removing one bone from top you get double the amount of meat in one chop, I do this when the goat is small and the meat is less per rib, this way you get a large fat juicy piece of meat per rib to work on…
In this recipe, the mutton chops are marinated overnight with all the ingredients so that all the spices and masalas penetrate deep in the meat pieces making it more tasty and juicy. Then in the morning, the meat is cooked with the marinate till perfectly cooked but not falling off the bones, they should hold their shapes. Then the meat is cooled and crumb fried till golden brown and served with a tangy dahi chutney or green chutney.

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Always remember every meat is different so keep an eye on your cooking time of the meat as my goat meat was from a small goat the meat was very tender and it was done in 4 whistles, you have to check how long your meat takes to cook to perfection, it all depends on the quality of meat you get, if you are unable to get goats meat then lamb’s meat also can be used instead. If you get meat from a bigger goat or lamb it’s advisable to use a tenderizer for the meat, I generally use raw papaya paste to get the tender melt in mouth texture of the meat after cooking, it also helps in reducing the cooking time and makes life more easier.
Do try my Mom’s recipe for Crumb Fried Mutton Chops, Indian style this Bakri Eid and enjoy the festivities with your family and friends. Wishing A Very Happy Bakri Eid to you all…..
If you do try this recipe and like it do share a feedback with me if possible would be happy to hear from you all.
Have shared more such related and  recipes on my blog do click on the names given below hope you will love them too. ALOO KEEMA CHOP , CHICKEN LOLLYPOP , RICE PAPER CHICKEN SPRING ROLLS , FISH RAWA FRY , THAI ROAST CHICKEN , LAHORI CHICKEN CHARGHA , MANGSHOR JHOL , CHINGRI MACHER MALAI CURRY , AMERICAN CHOPSUEY , CHICKEN FAJITAS , CHICKEN KEEMA MATAR MASALA , CHICKEN QUICHE , DRY CHICKEN KEEMA MASALA , CHICKEN BHARTA , BUTTER CHICKEN , BHUNA CHICKEN MASALA , KOSHA MANGSHO , CHICKEN KEEMA BIRIYANI.

4RECIPE FOR CRUMB FRIED MUTTON CHOPS
Ingredients :

  • ½ kg – Mutton chops (or ribs of goats meat cut into chops/chaap)
  • 2 big – Onions grated or pureed without water
  • 1 tbsp – Ginger paste
  • 1 &1/4th tbsp. – Garlic paste
  • 2 to 3 – Green chillies chopped roughly
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • ½ tsp – Jeera powder (Cumin powder)
  • ½ tsp – Haldi powder (Turmeric powder)
  • ½ tsp – Kali mirch powder (Black pepper powder)
  • 1 tbsp – Red chilly powder
  • 1 tsp – Meat masala
  • 1 tbsp – Kasoori methi powder (Dry fenugreek leaves powder)
  • 1 tbsp – Oil to add while marinating
  • 2 tbsp – Vinegar
  • ½ cup- Water to add while cooking the chops
  • Salt to taste
  • 2 tbsp – Raw papaya paste (Optional) (I didn’t use it this time as my goats meat was a kid goat and it was very tender, if you get bigger goats meat then use this raw papaya paste to tenderize the meat or else leave it, if you are adding this ingredient then the cooking time would be less comparatively)
  • Dry bread crumbs as required to coat the chops
  • Dry all-purpose flour(Maida) to coat the chops
  • 2nos – Eggs are beaten well for coating the chops
  • A generous pinch of salt to be added to the beaten eggs for coating
  • Chat masala to sprinkle on top at last
  • Oil to deep fry the chops
  • Dahi chutney to accompany with (For recipe click here)
  • Some onion rings to accompany with.

5Method :

  1. Wash lightly and pat dry the chops/chaap and French the bones on top with a knife (i.e. cleaning or scraping the bones at the top and pushing the meat down to have a clean bone that looks beautiful at end), & with the help of a meat hammer or with the back of a heavy knife slightly beat the meat at end to flatten the meat a bit and give the chops a neat shape, keep aside.
  2. Take the above prepared mutton chops in a big mixing bowl, add to it ground onion paste, ginger garlic paste, chopped green chillies, coriander powder, cumin powder, turmeric powder, garam masala powder, black pepper powder, chilli powder, meat masala powder, kasoori methi powder, salt to taste, 1 tbsp. oil, vinegar and give a good mix with light hands, marinate it overnight I prefer to keep it marinated for 2 days as the longer you marinate the juicer and tender it becomes.
  3. Next day transfer the marinated chaps, in a pressure cooker and add around half a cup of water and close the lid and give around 3 to 4 whistle or till they are perfectly cooked.
  4. Once the steam releases from the cooker open the lid and see if any water is remaining, If any water is there then higher the flame and cook off & evaporate the water till the chaps are all dry.
  5. Remove the cooked chaaps in a big bowl and cool it till it comes to room temperature, and then refrigerate it for 1 hr.
  6. When the cooked chops are cooled for 1 hour you can crumb coat them, for that take plain maida with a pinch of salt in a flat plate, take some dry bread crumbs in another flat plate, and beat 2 eggs with a generous pinch of salt and a little bit of chilli powder, take out the cooled cooked chops, and arrange everything on your kitchen platform or table .
  7. Take one cooked chop liberally coated with the masala it was cooked in and roll it in dry maida flour lightly, shake off the extra flour off, then dip it in the beaten eggs and shake off the extra egg drippings, finally coat it with dry bread crumbs and by pressing with your hands shape them into a nice little chop, make sure the breadcrumbs are nicely coating the chops, place it on a plate, same way repeat with all the chops and crumb coat them and refrigerate for at least one hour more in so that the coating sets properly.
  8. When you are ready to fry them take out the crumb coated chops about 10 minutes before.
  9. Heat oil enough in a kadhai or deep pan in which you want to deep fry them when the oil is hot enough drop 3 to 4 crumb coated chops in the oil and deep fry them in medium flame till golden brown on both the sides, take out on an absorbent paper to drain off the excess oil.( take care not to over crowd the pan otherwise it would absorb more oil and the end result would be very oily, and fry on medium flame only to get the nice golden colour on top)
  10. Serve immediately the crispy fried chops sprinkled with chat masala , accompanied with some onion rings, lemon wedges and dahi chutney or green chutney.

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CRUMB FRIED MUTTON CHOPS / CRISPY FRIED MUTTON CHAAP/ CRISPY INDIAN STYLE MUTTON CHOPS / HOW TO MAKE SPICY MUTTON CHOPS
 
Author:
Recipe type: Appetizers, Non-veg
Cuisine: Indian
Ingredients
  • ½ kg – Mutton chops (or ribs of goats meat cut into chops/chaap)
  • 2 big – Onions grated or pureed without water
  • 1 tbsp – Ginger paste
  • 1 &1/4th tbsp. – Garlic paste
  • 2 to 3 – Green chillies chopped roughly
  • 1 tbsp – Dhaniya powder (Coriander powder)
  • ½ tsp – Jeera powder (Cumin powder)
  • ½ tsp – Haldi powder (Turmeric powder)
  • ½ tsp – Kali mirch powder (Black pepper powder)
  • 1 tbsp – Red chilly powder
  • 1 tsp – Meat masala
  • 1 tbsp – Kasoori methi powder (Dry fenugreek leaves powder)
  • 1 tbsp – Oil to add while marinating
  • 2 tbsp – Vinegar
  • ½ cup- Water to add while cooking the chops
  • Salt to taste
  • 2 tbsp – Raw papaya paste (Optional) (I didn’t use it this time as my goats meat was a kid goat and it was very tender, if you get bigger goats meat then use this raw papaya paste to tenderize the meat or else leave it, if you are adding this ingredient then the cooking time would be less comparatively)
  • Dry bread crumbs as required to coat the chops
  • Dry all-purpose flour(Maida) to coat the chops
  • 2nos – Eggs are beaten well for coating the chops
  • A generous pinch of salt to be added to the beaten eggs for coating
  • Chat masala to sprinkle on top at last
  • Oil to deep fry the chops
  • Dahi chutney to accompany with (For recipe click here)
  • Some onion rings to accompany with.
Instructions
  1. Wash lightly and pat dry the chops/chaap and French the bones on top with a knife (i.e. cleaning or scraping the bones at the top and pushing the meat down to have a clean bone that looks beautiful at end), & with the help of a meat hammer or with the back of a heavy knife slightly beat the meat at end to flatten the meat a bit and give the chops a neat shape, keep aside.
  2. Take the above prepared mutton chops in a big mixing bowl, add to it ground onion paste, ginger garlic paste, chopped green chillies, coriander powder, cumin powder, turmeric powder, garam masala powder, black pepper powder, chilli powder, meat masala powder, kasoori methi powder, salt to taste, 1 tbsp. oil, vinegar and give a good mix with light hands, marinate it overnight I prefer to keep it marinated for 2 days as the longer you marinate the juicer and tender it becomes.
  3. Next day transfer the marinated chaps, in a pressure cooker and add around half a cup of water and close the lid and give around 3 to 4 whistle or till they are perfectly cooked.
  4. Once the steam releases from the cooker open the lid and see if any water is remaining. If any water is there then higher the flame and cook off or evaporate the water till the chaps are all dry.
  5. Remove the cooked chaaps in a big bowl and cool it till it comes to room temperature, and then refrigerate it for 1 hr.
  6. When the cooked chops are cooled for 1 hour you can crumb coat them, for that take plain maida with a pinch of salt in a flat plate, take some dry bread crumbs in another flat plate, and beat 2 eggs with a generous pinch of salt and a little bit of chilli powder, take out the cooled cooked chops, and arrange everything on your kitchen platform or table .
  7. Take one cooked chop liberally coating with the masala it was cooked in and roll it in dry maida flour lightly, shake off the extra flour off, then dip it in the beaten eggs and shake off the extra egg drippings, finally coat it with dry bread crumbs and by pressing with your hands shape them into a nice little chop, make sure the breadcrumbs are nicely coating the chops, place it on a plate, same way repeat with all the chops and crumb coat them and refrigerate for at least one hour more in the refrigerator so that the coating sets properly.
  8. When you are ready to fry them take out the crumb coated chops about 10 minutes before.
  9. Heat oil enough in a kadhai or deep pan in which you want to deep fry them when the oil is hot enough drop 3 to 4 crumb coated chops in the oil and deep fry them in medium flame till golden brown on both the sides, take out on an absorbent paper to drain off the excess oil.( take care not to over crowd the pan otherwise it would absorb more oil and the end result would be very oily, and fry on medium flame only to get the nice golden colour on top)
  10. Serve immediately the crispy fried chops sprinkled with chat masala , accompanied with some onion rings, lemon wedges and dahi chutney or green chutney.

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