Restaurant style Mutton chaps, Kerala Mutton Chops

Mutton Chaps or Mutton Chops is one of the highly popular dish in most Kerala restaurants. It's known for its rich, thick, and flavorful gravy. The mutton is cooked until tender and coated in a spicy, aromatic masala. The most distinctive feature of Kerala restaurant-style mutton chops is the thick, reddish-brown gravy. Achieving the perfect color and texture of the gravy is key to making this dish a success. Here is how you can prepare this iconic Kerala restaurant style dish at home.

How to Achieve the Perfect Reddish-Brown Gravy:

• Dry roast the whole spices, ( Coriander seeds, Fennel seeds, Black Pepper corns, Cumin seeds, Green Cardamom, Cloves, Cinnamon ) until golden in color on low heat. This releases their essential oils, enhancing their aroma.
• Saute the onions, until they are golden brown. This creates a flavorful base for the gravy.
• Use Kashmiri chilli powder, to get that vibrant reddish color in the gravy, along with a mild heat.
• Roast the spice powders, ( Turmeric powder, Kashmiri Chilli Powder) on low heat for about 4-5 minutes. This brings out their full flavor.
• Once the mutton is added, roast it for 4-5 minutes to ensure the meat is well coated with the masala and absorbs all the flavors.

Common Ingredients Used:

• Mutton: The star of the dish. Mutton is preferred for its rich flavor and tender texture when cooked properly.
• Chaps Masala Powder: A blend of whole spices( Coriander seeds, Fennel seeds, Black peppercorns, Cumin seeds, Green Cardamom, Cloves, Cinnamon stick ) give the dish its signature flavor. Dry roast the spices until golden in color, let them cool completely, then grind to a fine powder.
• Ginger, Garlic, and Green Chilies: These fresh ingredients add heat, flavor, and aroma to the dish, enhancing the overall taste.
• Red Pearl Onions: A must for an authentic Kerala taste. These onions are smaller, sweeter, and more aromatic compared to regular onions. They bring a unique depth to the gravy. so try not to skip them.
• Onions: Regular onions are sautéed to form the base of the gravy, adding sweetness and depth of flavor.
• Turmeric powder: Adds color and a mild earthiness to the gravy.
• Kashmiri chili powder: This is mainly used for color, giving the gravy its signature reddish hue without too much heat.
• Tomato puree or Lime juice: Tomato puree adds tang and richness to the gravy. Alternatively, a squeeze of lime juice can be used to balance the flavors.
• Curry Leaves: A must-have for authentic Kerala flavor. Curry leaves provide a distinctive aroma and flavor.
• Coconut oil: A key ingredient in Kerala cuisine, it provides a distinct flavor and aroma that complements the spices perfectly.

Making Process:

• Dry Roasting the Whole Spices: Begin by dry roasting the whole spices (such as Coriander seeds, Fennel seeds, Black Pepper corns, Cumin seeds, Green Cardamom, Cloves, Cinnamon ) in a hot pan. Stir frequently to ensure even roasting. Continue until the spices turn golden in color and release a fragrant aroma. Once roasted, allow the spices to cool completely. After cooling, grind them into a fine powder using a spice grinder.
• Cooking the Mutton: Next, cook the mutton until tender. The cooking time may vary depending on the cut of the mutton, so it's important to check for tenderness regularly. In this recipe, cooking the mutton in a pressure cooker is a faster method, but for the most authentic taste, slow cooking the mutton on stovetop is recommended. Slow cooking allows the mutton to absorb the spices and results in a tender, flavorful dish.
• Preparing the Gravy & Mixing the Cooked Mutton: In a deep wide pan, prepare the gravy by sautéing crushed ginger-garlic-green chilli, then onions, and spice powders (including the ground spices from earlier) until reddish brown in color on low heat. Then add in the cooked mutton pieces and roast well, ensuring that the mutton is evenly coated. Now add in the reserved mutton stock and combine well and cook for about 6-8 minutes or until the gravy is nicely thickened . Adjust salt at this stage. Finally add in some curry leaves and mix well. Remove from heat; Let it sit for few hours to allow the flavors to meld together before serving.

Tips and Tricks to Improve the Flavor:

• Use fresh spices: Freshly roasted and ground spices are a game changer for this dish. They will enhance the overall flavor and aroma.
• Slow cook the mutton: For a deeper flavor, cook the mutton on low heat for a longer time instead of using a pressure cooker.
• Don’t rush the caramelization of the onions: Make sure that the onions are golden brown and not burnt, as this caramelization adds sweetness and depth to the gravy.
• Use coconut oil: This adds authentic Kerala flavor and aroma, which cannot be replicated with any other oil.

Serving Suggestions:

• Serve after at-least 2 to 3 hours, for best results.
• Serve Kerala style Mutton Chaps ( Or Mutton Chops) with the common Kerala breakfast dishes like Appam, Idiyappam, Puttu, Ari Pathiri for an authentic experience. You can also pair it with Kerala porotta, Chappathi, Naan, Steamed Rice or Fried Rice.
• Garnish with fresh Curry Leaves or Coriander Leaves: After cooking, garnish with fresh curry leaves or Coriander Leaves to bring out an extra layer of flavor.

By following these tips and using the right ingredients, you can recreate the rich and flavorful experience of a Kerala restaurant-style mutton chops dish right in your own kitchen. This dish is perfect for a special family meal or any festive occasion. The spicy, rich gravy and tender mutton will be a hit with anyone who loves delicious, comforting food.