Mutton Chops in Cashew Paste

Ingredients

Mutton chops - ½ kg
Cashew nuts - 1 cup
Chopped onion – 1 cup
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Curd - ½ cup
Turmeric powder -1 tsp
Chilli powder – 2tsp
Coriander powder – 1 tbsp
Cardamom powder -2 tsp
Whole garam masala – 1tsp
(2cardamom,4cloves,2 inch cinnamon)
Coriander leaves – 1 tbsp
Salt
Oil -1 tbsp
Ghee – 1tbsp

To marinate

Curd – ½ cup
Cardamom powder – ½ tsp
Nutmeg powder – ¼ tsp
Fennel powder – 1 tsp
Coriander powder – 1tsp
Chili powder – 1tsp
Turmeric powder – ½ tsp
Salt

Preparation

Wash and dry the ribs.
With a knife push the meat from one end to another.
Pat the meat once with a heavy object.
Marinate the chops and keep it in the fridge for a night.

Next day sauté the cashew nuts brown and grind it to
a fine paste and keep aside.
In a small pressure cooker heat oil and add whole garam masala.
Add chopped onion and salt.Saut till transparent.
Now add chops and ginger, garlic paste and stir.
Mix turmeric, chili and coriander powder in curd and
pour into the chops. Let it simmer till fat separates.
Pour quarter cup of water, close the lid and pressure cook it for 35 minutes.
As the pressure is released open the lid, add in cashew paste and
cardamom powder. Keep on the flame till the gravy is thick
and coated on the chops.

Garnish with chopped coriander leaves,
lemon and onion rings.
Serve with chappati or rice, dal and raita.