We love meat but chops aren’t my go to! I think its more a man thing! If I have to then back chops it is!

Mutton with scotch bonnets are amazing! The fruity heat makes me smile with pleasure and pain! A few go in and usually fresh off my plants! This recipe had 3 but you can tame it down…or add none at all but the fragrance and aroma is something else!

INGREDIENTS:

1 kg mutton back chops
Quarter cup oil 3 bayleaves
6 cloves
6 peppercorns
2 onions chopped fine
2 tomatoes chopped
3 green chillies chopped
5 cloves garlic minced
1 tsp salt
2 tbsp of garlic, ginger and chilli mixed paste.
2 tbsp East End Kashmiri Basar powder
2 tsp cumin powder
1 tsp coriander
1 tsp turmeric
1 tsp chilli powder
3 tbsp yogurt beaten smooth at room temp 2 tbsp crushed dry methi
12 baby potatoes
1 or 2 Scotch bonnet scored (optional)
Handful of chopped coriander
1tsp Bengali Gharam Masala (equal amounts cinnamon and cardamom powder)

METHOD:

In a pan heat the oil
Add the bayleaves, whole spices and chopped garlic. When they’re golden add onions, green chillies and the garlic ginger paste, cook for a few minutes then add salt.

Add 1 chopped tomato and washed mutton
Let it cook on low covered for 15 mins. The mutton will release its own juices and provide the liquid.

Now add the spices, cook for another 10 mins, stirring in its own juices. Add splashes of water if needed. Cook till the oil is splitting.

Next add the yogurt and cook on low for good few minutes until oil splits and separates. This means the yogurt has cooked out.

Add the Bengali Gharam Masala and stir in.

Add 2 cups water, put on low heat and simmer for an hour till almost tender.

Add crushed dried methi, last tomato and baby potatoes. Add the scotch bonnets.

Cook covered on low till potatoes cooked and oil splits.

Garnish with fresh coriander and stir in.

Your dish is now cooked and ready, serve with aromatic Pulao, boiled rice, naan or all!

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