An all time favourite that combines the best of a number of spices to achieve a flavour that is distinctly mouthwatering. Definitely worth a try.

Mutton chops 16
Onions (chopped) 3
Tomatoes (chopped) 4
Green chillies (slit) 3
Chilli powder ½ tbsp
Coriander powder 1 tbsp
Turmeric powder ¼ tsp
Chettinad Masala* 2 tbsp
Salt to taste
Curry leaves few sprigs
Chopped coriander leaves 2 tbsp
Oil 5 tbsp

(serves four)

For the Marinade
Raw papaya paste 1½ tbsp
Crushed peppercorns 1 tsp
Turmeric powder ½ tsp
Lime juice or malt vinegar 45 ml
Nutmeg powder ½ tsp
Ginger garlic paste 1½ tbsp
Salt to taste

Note: Broil or dry roast all the dry ingredients, allow to cool and then grind coarsely.
* To make Chettinad Masala take 2 dry red chillies, 1 tbsp coriander seeds, 1½ tsp aniseed, 1 tsp cumin, ¼ tsp pepper,
1 tbsp copra or desiccated coconut, 2 sticks of cinnamon, 2 cloves of cardamom, 2 cloves and about 6 curry leaves. Broil or dry roast all these ingredients. Allow to cool and then grind coarsely.

1. Mix all the ingredients of the marinade and spread evenly on the mutton chops. Leave to marinate for at least 4 hours.
2. Heat a tava or flat pan. Using 2 tbsp of oil, roast the mutton chops till almost done and set aside.
3. Heat the remaining 3 tbsp of oil in a kadai. Add the onions and sauté them till translucent.
4. Add the ginger-garlic paste and stir-fry for 2 minutes. Then add the rest of the ingredients and cook till tomatoes are well cooked and the masala is thick.
5. Then add the mutton chops and cook for over 3 minutes till the masala coats the chops well and the meat is fully cooked.
6. Garnish with coriander leaves and serve hot.

Chef’s Tip
You can prepare a larger quantity of the masala (steps 3 and 4 given above with increased quantities). Once it has cooled, divide into quantities usually required and freeze in separate bags for future use. Do the same with the Chettinad Masala but store this in an airtight bottle in a dry place.