Empty My Fridge
Mint Garlic Mutton Chops
Ingredients
- Yoghurt1 cup
- Mayonnaise¼ cups
- Mustard · paste4 tsp
- Lehsan2–3
- Podina handful
- Hari mirch3
- Saltto taste
- Mutton750 g
- Meat tenderizer½ tsp
- Paprika powder1 tsp
- Kali mirch powder1 tsp
- Adrak lehsan paste½ tbsp
- Lemon1 tbsp
- Makhan Soften½ cups
- Podina Dried½ tbsp
- Lehsan Finely chopped2 tbsp
- Lal mirch crushed½ tsp
- Parsley
- Vegetable oil1 tsp
Instructions
- Blend the thick yogurt, mayonnaise, mustard paste, garlic, mint leaves, green chillies, water and pink salt until smooth to make the mint yogurt sauce. Set aside.
- Put the mutton chops in a flat bowl and add meat tenderizer (if using), paprika, black pepper powder, pink salt, ginger garlic paste, mustard paste and lemon juice. Mix well.
- Cover and marinate for 1 to 2 hours.
- Microwave the mint leaves on a plate for about a minute, turning them over partway, until completely dry. Crush them.
- In a bowl, mix the softened butter with the mint powder, chopped garlic, crushed red chilli and fresh parsley until combined. Set aside.
- Heat the oil in a pan over medium heat. Add the marinated chops and spread the mint garlic butter over them. Cook 4 to 5 minutes per side until done.
- Serve with rice, naan and the mint yogurt sauce, and a corn and cucumber salad.
Summarized from Food Fusion's video. Watch it for the details.
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