Mutton chukka is one of the famous Lamb recipe in South India and it hits most of  the menu cards of popular restaurants like Madurai Muniyandi vilas, Karaikudi, Anjappar chettinad restaurants
Clean and wash lamb, drain excess water and keep it aside. 1 lb / 500 grams lamb, cut into bite size pieces1 medium size onion, chopped1 small tomato, chopped1 1/2 tsp ginger paste1 1/2 tsp garlic paste1 green chili slit into two2 tbsp minced cilantro1 1/2 tsp curry powder or1 tsp red chili powder and 2 tsp coriander powder1/2 tsp garam masala powder 1/4 tsp turmeric powderSalt to taste2 1/2 cups of water or as required For grinding. / 500 grams lamb
Why,Iam saying this is,actually lamb meat is very high in price when compare with other foods. I have posted some meat recipes but their I used sheep meat which is called carneiro in portuguese and this present dish is cooked with lamb meat which we called mutton in regular terms
Drizzle over lamb and serve. Brush about 5 tablespoons of sauce over both sides of chops. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. 8 lamb loin chops, 3/4 to 1-inch thick
* If lamb shoulder blade chops are unavailable, substitute bone-in lamb loin chops. Roast the lamb. Trim any excess fat from the lamb and sprinkle all sides with salt and pepper
Rinse & clean lambchops (or cutlets), pat dry, season w/salt & pepper & set aside. Remove chops (or cutlets) to a warmed platter & pour off any excess olive oil in the skillet
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