Wheel Chops Mutton is a flavorful, semi-dry Kerala-style mutton preparation where tender pieces of mutton are slow-cooked with onions, spices, and aromatic herbs until the masala thickly coats the meat. The dish is rich, mildly spicy, and packed with roasted spice flavours, making it an excellent side for rice, chapati, or Kerala parotta. Its thick, clingy masala and succulent meat texture place it between a curry and a dry roast, perfect for festive or weekend meals.
Ingredients for Wheel Chops:
- Tender mutton – 1 kg
- Coriander powder – 1 tsp
Crushed cumin – ½ tsp
Crushed pepper – ½ ts
Turmeric powder – A pinch
Crushed fennel – 1 tsp
Crushed ginger – 1 tsp
Crushed garlic – 1 tsp
Thinly sliced onions – 1 cup
Crushed cloves – 9
Crushed cinnamon – 2 pieces
Lemon juice – 2 tsp
Salt – To taste - Oil – ½ cup
Onions – 1 cup - Oil – ½ cup
- Water – 2 cups
- Coriander leaves, Mint leaves, Lemon pieces – For garnish
How to prepare Wheel Chops?
- Cut 1 kg of tender mutton into 3-inch square pieces, slice them thinly, and gently pound both sides. Flatten the meat and trim the edges.
- Mix the second set of ingredients to prepare a marinade paste.
- Apply the marinade to the mutton and refrigerate for 1-2 hours.
- Heat ½ cup of oil and sauté the thinly sliced onions until light brown. Remove and set aside.
- Heat ½ cup of oil, take the marinated mutton (excluding the marinade paste), and fry it in batches until half-cooked. Avoid overcrowding the pan for better results.
- In the same pan, add the remaining marinade paste and bring it to a boil. Pour in 2 cups of water and let it boil well.
- Add the fried mutton and sautéed onions, stir well, cover the pan, and cook on low heat.
- When the mutton is tender and coated with thick gravy, remove from the heat.
- Transfer to a serving dish and garnish with coriander leaves, mint leaves, and lemon slices. Serve hot.
Courtesy: Vanitha Magazine, March 1-14, 2025
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