Spicy Mutton Chops

Marinate the mutton with Salt , Garam Masala and Ginger garlic paste for atleast 20-30 mins. Dry roast cashewnuts and poppy seeds and grind them to powder.

Heat oil in a pressure cooker and fry the onions till translucent. Add the marinated meat and fry for 1-2 mins till well seared. Add 1 Cup water and close the lid of the pressure cooker and cook the meat for approx. 5-8 whistles.

Open the lid of the pressure cooker once the steam passes out. Heat a non stick pan and transfer the cooked meat along with the stock into it. Bring the cooked meat mixture to a boil to dry out the excess stock. Now lower the heat and add the whisked yogurt and mix. Add the cashew poppy powder and fry for 1-2 mins on low flame. Add red chilly powder, turmeric powder and meat or garam masala and fry. Add some water if the masala sticks to the bottom.Adjust the salt as per taste and add coriander leaves,reserving some for garnish. Fry till the mixture leaves oil.

Heat the charcoal on gas till red hot. Place it on a piece of foil or bowl and carefully place the foil at the center of the pan containing the mutton. Add ghee , which will release the smoke, and immediately cover the pan. Let the smoke infuse for 10 mins. Discard the charcoal and foil. Tranfer the mutton on a serving plate. Garnish with chopped coriander leaves, and serve with onion rings and plenty of lemon wedges. Can also be enjoyed with hot Naan or buttered rotis.