Added by onetribegourmet | Sat 17 Apr 2010 @ 15:20
I know what you guys are thinking what in the world is “Mutton”. Well my friends “Mutton” is another name for Goat meat. “But how does it taste you ask”? Well it tastes like chicken! Just Kidding!!! :-) Actually Mutton Chops are very similar to Lamb Chops, although I feel that Mutton or Goat meat has a milder flavor and less pungent flavor than the Robust taste of Lamb. I love both Lamb & Mutton. Many Cultures around the world eat Mutton like South Asian & Latin cultures. I like to marinate the Mutton Chops in yogurt & lemon juice overnight to tenderize the meat and take that slightly gamey flavor out of the meat. Somehow this recipe has evolved over the years. I found that yogurt and lemon juice are best for the marinade and the longer period the meat marinates the taste enhances further. I also used in the marinade minced garlic & Sumac along with fresh mint leaves and extra virgin olive oil , salt & freshly ground black pepper. I cooked the chops on a low heat for 30-40 minutes to tenderize them and then grilled them on a grill pan for few minutes on each side. You can certainly grill the chops on your outdoor grill which will enhance the flavor further.
4 or 5 Mutton Chops (can be found in a South Asian (Indian,Pakistani,Bangladeshi& Sri Lankan) or Middle Eastern Butcher Shop)
1/4 cup yogurt
juice of one lemon
1 tbsp Sumac (can be found in any Middle Eastern specialty shop)
fresh sprigs of mint
1tsp of minced garlic paste
Salt & freshly ground pepper to taste.
Marinate the Chops in yogurt, lemon juice, mint leaves, garlic paste, Sumac & salt/pepper over night.
Cook the chops over medium heat in its juice for 30-40 minutes.
Heat up the grill pan and add 1 tsp of olive oil and grill for 2 minutes on each side.
INGREDIENTS for SAFFRON RICE
1 cup of Basmati Rice
2 cups of Organic Chicken Broth
1 tsp of good Saffron( I used Persian, a friend brought from Iran) You can use Spanish Saffron as well
Slivered Almonds & golden raisins about 2 tbsp or a hand full.
1 shredded carrot
1 tsp butter & 1 tbsp EVOO.
Salt and freshly ground pepper to taste.
Soak the rice for 10-20 minutes.Heat a deep heavy bottom pot. Add butter & olive oil. Saute Saffron, Almonds, Raisins & carrots for 3-5 minutes. Add salt and pepper. Now add the Chicken broth into the pot and let it come to a boil. Drain the rice and add it to the pot. Once the liquid has been absorbed by the rice turn the heat to the lowest setting on your stove and let it simmer for 10 minutes. Fluff up the rice with a fork and add chopped parsley.