Cooking made easy

Chettinad mutton chops, I am sure needs no introduction. Nobody will miss a chance to taste this wonderful chettinad non veg item. In those days Mutton was the most commonly cooked non vegetarian in chettinad. But since all have become calorie conscious, now a days more of chicken and fish is used. But nothing else can take the place of good mutton in taste especially the chops. Due to the high fat content, I also very rarely cook mutton at home. My younger daughter is a big fan of mutton gravy. So now days, I am forced to buy this at least in small quantities. She just took the gravy and did not like the pieces. So today I tried the chops, and she just loved it. Young people who can have this now should never miss a chance to taste this. Once you grow old, so many food restrictions start coming. So make use of the opportunity now and try out different recipes. This is a wonderful recipe worth trying

Ingredients (to cook the mutton first)
Mutton-1/2 kg
Small onion-30 or big onion-1
Tomato-1
Garlic paste-1 teaspoon
Chili powder-1 table spoon
Coriander powder-1 1/2 table spoon
Fennel seeds-1 teaspoon
Keep the cooker in the stove. In one teaspoon of oil season the mutton with a teaspoon of fennel seeds and curry leaf. Add the minced onion and tomato pieces. Sauté for a while. Add the mutton pieces and the ginger garlic paste. Sauté for 3 minutes i.e., till water oozes out. Now add the chili powder, coriander powder and turmeric powder. Mix well. Add just one cup of water and half the salt needed. Close the cooker. Cook in high flame till first whistle come. Now reduce the flame to medium and switch off the stove after 5 minutes. The mutton pieces now will be 3/4 cooked
Ingredients for Coconut paste
Cocunut-3 table spoons
Cashew -8 or Kas Kas-1 teaspoon
Fennel seeds-1 teaspoon
Grind the above items to a smooth paste
Ingredients for the Chops
Minced onion (big)-1
Tomato minced-1
Garlic-10

For seasoning
Cinamon-2 pieces
Clove-2
maruthani mokku-1
Annasi poo-1 small piece
curry leaf little
Procedure
Keep the kadai in the stove. In 1 to two tablespoons of oil, season the chops with the items given in to season’. Add the onion and tomato pieces and sauté till the tomato pieces get smashed. Now add the coconut paste, little chili powder and salt. Mix everything well. Add the cooked mutton along with the gravy in it. Mix every thing well and cook in medium fire till you get the desired consistency. In between check for the salt and hot taste and add if needed. When the gravy gets almost evaporated it will start getting burnt .So be very careful now and go on stirring. Switch off when it gets to your desired consistency. Add 1 teaspoon of lemon juice and mix well. Garnish with coriander leaves