Hara Masala (Green Herbs) Mutton Chops- piquant and light!

More and more these days, I am attracted to Pakistani food that is fresh, healthy and lightly spiced. I find Green Masala Mutton Chops to fall in that category. And finally, after quite a few dinner parties, I think I have perfected the recipe. At least my own version of it. I just love the freshness and piquancy of the herby sauce and the soft juiciness of the mutton chops simmered in yoghurt and minimal spices.

This recipe cooks in two pans. So use one for the chops and the other for the onions and later to mix everything up in.

Here we go...

Ingredients

500 g Mutton (Goat) Chops, trimmed of any visible fat (I used Indian Mutton)

5 tbsp Natural Yoghurt

4 tbsp Rapeseed (Canola) Oil or any other vegetable oil

4 tbsp Ginger and Garlic Paste

1 tbsp salt

1 tsp Turmeric

1 tsp Garam Masala Powder

1 tbsp Lemon Juice

1/2 tsp freshly ground Black Pepper

2 medium size Onions, finely sliced

For Green Sauce

Roughly chop and blend the following with a little water

1 bunch Fresh Coriander Leaves

1/2 bunch Fresh Mint Leaves

4 Fresh Green Chillies (Vary according to taste)

5 cloves Garlic

1- Heat 1 tbsp oil in a wok or saucepan. Place the chops in the oil and stir a little until colour changes slightly.

2- Add the ginger garlic paste, yoghurt and salt and stir again for a few minutes.

3- Cover and cook on high heat for 10 minutes. Then lower the heat to medium and stirring occasionally, cook until the chops are almost done. You may need to add a little bit of water to aid the cooking.

4- Add the garam masala and turmeric and stir for a few more minutes until the chops are fully done and all the water has evaporated.

5- In a separate pan, heat the remaining oil and fry the onions until just translucent and soft.

6- Add the green masala paste and fry for a few minutes until aromatic.

7- Now add the chops into the masala along with the lemon juice, black pepper and more salt if needed.

8- Cover and leave on the lowest heat setting for 10 minutes.

9- Serve with boiled rice.

If you want a stronger curry, omit step 5, use crisp fried onions instead of fresh, or fry your own and then add them to the recipe in step 7.