Lahori Mutton Champ Masala Fry is a classic dish from Lahore, Pakistan, known for its rich, aromatic spices and tender meat. This recipe features succulent mutton chops marinated in a blend of traditional spices, then pan-fried to perfection. It is a favorite in many households, especially for special occasions. The preparation is divided into several stages: preparing the marinade, cooking the meat, garnishing, and some helpful tips for making the perfect dish.
Preparation
Before you start cooking Lahori Mutton Champ Masala Fry, make sure you have all the ingredients prepared and ready for use. For the mutton chops, you’ll need 10-12 pieces of fresh lamb or goat chops. Ensure that the chops are of a good quality with some fat, as this adds flavor and tenderness during the cooking process. Clean the chops thoroughly and trim any excess fat.
For the marinade, gather the following ingredients:
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- Salt to taste
- 2 tablespoons yogurt
- 2 tablespoons lemon juice
- 1/4 cup oil (vegetable or mustard oil works best)
- Fresh cilantro and mint leaves for garnishing
- 1-2 green chilies (optional for extra heat)
Combine these ingredients in a mixing bowl, creating a smooth paste. Coat the mutton chops thoroughly with the marinade, ensuring each chop is well covered. Once marinated, cover the bowl with plastic wrap and let the meat marinate for at least 2 hours. For best results, marinate overnight in the refrigerator to allow the flavors to deeply penetrate the meat.
While the mutton chops are marinating, prepare your cooking utensils. You’ll need a heavy-bottomed pan or a frying pan for cooking. Additionally, keep some extra oil or ghee on hand for frying the chops. You can also prepare a side of steamed rice or naan bread to serve with the dish.
Cooking
After the marinating time, heat oil or ghee in a large pan over medium-high heat. Once the oil is hot, place the marinated mutton chops one by one into the pan. Be careful not to overcrowd the pan to ensure that each chop cooks evenly. Fry the chops for about 4-5 minutes on each side, or until they develop a golden-brown crust.
Once the chops are browned on both sides, reduce the heat to low and cover the pan. Let the chops simmer for another 15-20 minutes, turning occasionally. This will ensure that the mutton cooks through and becomes tender. The slow cooking allows the spices to fully infuse into the meat, making it flavorful and aromatic.
If you prefer a more intense flavor, you can add a few tablespoons of water or stock while the chops are cooking to create a thicker gravy. However, if you want the dish to be more dry and crispy, avoid adding any water.
In the final stages of cooking, check the tenderness of the mutton. If it is still tough, cook for a few more minutes. Once the meat is tender and the oil has separated from the masala, the dish is ready to be garnished.
Garnishing
To garnish the Lahori Mutton Champ Masala Fry, sprinkle some freshly chopped cilantro and mint leaves over the top of the dish. This not only adds a pop of color but also enhances the aroma with fresh herbal notes. For an extra touch, slice a few green chilies and scatter them on top. You can also squeeze a little fresh lemon juice over the chops just before serving for a tangy contrast to the spices.
Serve the mutton chops with a side of freshly baked naan, paratha, or steamed basmati rice. This dish pairs well with a simple yogurt-based salad or raita to balance the richness of the meat.
Tips
- Always marinate the mutton for at least 2 hours, preferably overnight, to get the best flavor.
- Adjust the heat level by adding or reducing the amount of green chilies and red chili powder.
- To get tender chops, cook them slowly over low heat after the initial frying.
- If you prefer a smoky flavor, you can try the “dhungar” method by adding a hot charcoal piece in a small bowl placed in the pan during the final simmering phase.
