Ingredients

• 500 g - mutton chops (washed and well drained)
• 5 onions (finely sliced)
• 2 tomatoes (made into puree)
• 1/2 tsp - garam masala powder
• handful coriander leaves (finely chopped)
• salt to taste
• 6 tbsp - ghee
• 2 tbsp - fresh coriander leaves (finely chopped)
• For Paste:
• 1 tsp - oil
• 4 Kashmiri red chillies
• 3 short red chillies
• 1 tbsp - coriander seeds
• 1/2 tsp - turmeric powder
• 1.5 ginger (chopped)
• 8 cloves garlic
• a little vinegar

How to Make Special Mughlai Chops

• Saute the ingredients to be ground in 1 tsp oil till aromatic.
• Grind the ingredients to a fine paste with little vinegar. Keep aside.
• Boil the mutton chops in a heavy bottom vessel with sufficient water and some salt.
• Cook till the chops are almost tender and the water dried. Keep aside.
• Lightly heat ghee in a non-stick kadai. Add the onions and fry till golden.
• Remove half the fried onions and keep aside for garnishing.
• In the remaining ghee, add the ground masala paste, some salt and saute on a low flame till ghee separates.
• Add the pureed tomatoes, coriander leaves, garam masala powder and mix well.
• Add the mutton chops and mix thoroughly.
• Add little vinegar if needed. Simmer.
• Cook till the mutton chops are well coated with the masalas.
• Serve hot garnished with the remaining fried onions and finely chopped coriander leaves.