Mutton Chops Masala (Pressure-Cooked Lamb Chops in Thick Onion-Yogurt Masala)

Ingredients

• 1 kg mutton chops (rib or loin), cut about 3 cm thick, washed and patted dry
• 1 cup plain yogurt, whisked
• 1½ tbsp ginger-garlic paste, divided
• 1 tbsp raw papaya paste or 1 tsp meat tenderiser (optional)
• 2 tsp red chilli powder
• 1 tsp ground coriander
• ½ tsp turmeric powder
• 1½ tsp salt, or to taste
• 80 ml cooking oil
• 2 large onions, thinly sliced
• 1 black cardamom pod
• 4 green cardamom pods
• 1 cinnamon stick, about 5 cm
• 4 cloves
• 3 medium tomatoes, chopped
• 1 tsp cumin seeds
• 1 tsp garam masala powder
• 4 green chillies, slit lengthwise
• 1 tbsp ginger, cut into thin matchsticks
• 3 tbsp fresh coriander, chopped
• ¾ cup hot water, plus more if needed

Instructions

1. In a large bowl, mix the yogurt, 1 tbsp of the ginger-garlic paste, papaya paste (if using), chilli powder, ground coriander, turmeric and salt. Add the chops and rub the marinade well into every piece.
2. Cover and marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge. Bring chilled chops out 20 minutes before cooking.
3. Heat the oil in the pressure cooker over medium heat. Add the black and green cardamom, cinnamon, cloves and cumin seeds and fry for 30 seconds until fragrant.
4. Add the sliced onions and fry, stirring often, for 10 to 12 minutes until deep golden brown. Stir in the remaining 0.5 tbsp ginger-garlic paste and cook for 1 minute until the raw smell goes.
5. Add the marinated chops with all the marinade. Turn the heat to high and sear, stirring, for 6 to 8 minutes until the meat changes colour and the liquid has mostly dried up.
6. Add the tomatoes and hot water and stir. Close the lid and bring to full pressure over high heat, then lower to medium-low and cook under pressure for 35 minutes. Turn off the heat and let the pressure release naturally, about 10 to 15 minutes.
7. Open the lid and check a chop with a fork; the meat should pull easily from the bone. If it is still firm, cover and cook 10 more minutes, or pressure-cook again for 10 minutes. Without a pressure cooker, simmer covered in a heavy pot on low heat for 1 hour 45 minutes to 2 hours, adding hot water as needed.
8. Cook uncovered over high heat for 8 to 10 minutes, stirring gently, until the masala thickens and oil separates at the edges. Sprinkle in the garam masala.
9. Add the green chillies and ginger matchsticks, cover, and rest on the lowest heat for 5 minutes. Finish with fresh coriander and serve hot.

Tips

• Ask your butcher for chops of even thickness so they all cook at the same speed, and keep some fat on them for flavour.
• Brown the onions patiently; their colour gives the masala its depth. Pull them off the heat quickly if they darken past golden brown, as burnt onions taste bitter.
• Sear over high heat after adding the meat, so the yogurt cooks down and does not split into a watery gravy.
• Mutton from older animals may need 10 to 15 minutes longer under pressure; check for tenderness before thickening the masala.