Baked Mutton Chops

Creamy yoghurt and spice-marinated mutton chops, baked until tender and cooked through, served with baby potatoes tossed in garlic butter. A delicious homemade feast packed with flavour!

Ingredients

For the mutton chops

• 1 kg mutton chops

• Turmeric powder, salt and gram flour for cleaning

For the marinade

• 10 dried kashmiri chillies

• 1 tsp peppercorns

• 1 tsp cumin seeds

• 1 tbsp coriander seeds

• ½ tsp turmeric powder

• 1 black cardamom

• 1 javitri (mace)

• 8 cloves

• 2-inch cinnamon stick

• 1 bay leaf

• 1 tsp fennel seeds (saunf)

• ¼ tsp fenugreek seeds (methi)

• 2 tbsp kasuri methi (dried fenugreek leaves)

• 20 cashew nuts

• 2 tbsp ginger-garlic paste

• 1 small bunch of coriander leaves

• A handful of mint leaves

• A little water for grinding

• ½ cup cream

• 2 cups yoghurt

For the baby potatoes

• Baby potatoes, boiled until tender

• Butter

• Finely chopped garlic

• Ground pepper

Method

Preparing the mutton chops

1. Wash the mutton chops with turmeric powder, salt and gram flour. Leave aside for 15–20 minutes.

2. Wash thoroughly again and pat dry.

3. Grind all the marinade ingredients, except the cream and yoghurt, into a smooth paste using a little water.

4. Mix the ground paste with the cream and yoghurt.

5. Marinate the mutton chops thoroughly in this mixture.

6. Arrange the chops in a baking dish and cover tightly with aluminium foil.

7. Bake in a preheated oven at 200°C for approximately 1 hour, or until the mutton is tender and cooked through.

Preparing the garlic butter baby potatoes

1. Boil the baby potatoes until tender.

2. Pierce the potatoes all around with a fork.

3. Heat butter in a pan and add the finely chopped garlic and ground pepper.

4. Add the potatoes and stir-fry for a minute, coating them well in the garlic butter.

Serve the baked mutton chops hot with the garlic butter baby potatoes for a delicious family meal.