This Mutton chop fry with fattoush salad recipe brings together bold, spiced mutton chops with a fresh, citrusy Fattoush-style salad for a satisfying, balanced meal. The crispy pita topping and creamy marinade take this dish to the next level—perfect for when you want something hearty yet refreshing.
Why You’ll Love This Recipe
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Bold & tender chops: Pressure-cooked then pan-fried for deep flavor and perfect texture
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Fresh Mediterranean salad: A vibrant, crunchy contrast to the rich mutton
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Simple but impressive: Great for a weeknight dinner or a casual get-together
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Perfectly spiced: Balanced seasoning in both the meat and the salad
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Customizable: Serve as a platter or in wraps for a fun twist
Ingredients
For Cooking the Mutton Chops
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500g mutton chops
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1 onion, roughly sliced
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Whole garam masala (1 bay leaf, 2–3 cloves, 1 small cinnamon stick, 2 green cardamoms)
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1 tbsp ginger garlic paste
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2–3 tsp salt (adjust to taste)
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1 tsp turmeric
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2 cups water
For the Coating
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½ cup yogurt
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2 tsp salt
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2 tsp cumin powder
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2 tsp coriander powder
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1 tsp red chilli flakes
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2 tsp garam masala
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Classic Olive Oil (for shallow frying)
For the Fattoush Salad
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Iceberg lettuce, thinly sliced
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Cherry tomatoes, halved
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Cucumber, thinly sliced
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Red bell pepper, chopped in small cubes
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Fresh coriander and mint leaves, chopped
For the Salad Dressing
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5–6 tbsp Extra Virgin Olive Oil
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2 tbsp lemon juice
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1 garlic clove, finely grated
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2 tsp sumac
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1 tsp pomegranate molasses (optional, but recommended)
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Salt and pepper to taste
For the Fried Pita
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2 tortilla wraps or pita bread, cut into small squares
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Classic Olive Oil (for frying)
Instructions
Step 1: Cook the Mutton Chops
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In a pressure cooker, add the mutton chops, sliced onion, whole garam masala, ginger garlic paste, salt, turmeric, and water.
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Pressure cook on medium heat for 10–15 minutes or until the chops are tender but not falling apart.
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Let the pressure release naturally.
Step 2: Marinate & Fry the Chops
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In a bowl, mix yogurt, salt, cumin powder, coriander powder, chilli flakes, and garam masala.
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Add the cooked mutton chops to this marinade and coat thoroughly. Let it rest for 10–15 minutes if time allows.
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Heat olive oil in a pan and shallow fry the chops until golden and slightly crispy on both sides.
Step 3: Prepare the Salad
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In a small bowl, whisk together the olive oil, lemon juice, grated garlic, sumac, pomegranate molasses, salt, and pepper.
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In a large bowl, add all the chopped salad vegetables and herbs.
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Drizzle the dressing just before serving and toss well.
Step 4: Make the Crispy Pita
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Heat olive oil in a pan and shallow fry the cubed tortilla pieces until golden brown and crispy.
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Drain on paper towels and set aside.
Step 5: To Serve
Plate the crispy fried mutton chops alongside the fresh salad. Top the salad with crispy pita just before serving for extra crunch. This dish pairs beautifully with a side of yogurt or lemon wedges.
Mutton Chop Fry with Fattoush Salad
Ingredients
For Cooking the Mutton Chops
- 500 g mutton chops
- 1 onion roughly sliced
- Whole garam masala 1 bay leaf, 2–3 cloves, 1 small cinnamon stick, 2 green cardamoms
- 1 tbsp ginger garlic paste
- 2 –3 tsp salt adjust to taste
- 1 tsp turmeric
- 2 cups water
For the Coating
- ½ cup yogurt
- 2 tsp salt
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp red chilli flakes
- 2 tsp garam masala
- Classic Olive Oil for shallow frying
For the Fattoush Salad
- Iceberg lettuce thinly sliced
- Cherry tomatoes halved
- Cucumber thinly sliced
- Red bell pepper chopped in small cubes
- Fresh coriander and mint leaves chopped
For the Salad Dressing
- 5 –6 tbsp Extra Virgin Olive Oil
- 2 tbsp lemon juice
- 1 garlic clove finely grated
- 2 tsp sumac
- 1 tsp pomegranate molasses optional, but recommended
- Salt and pepper to taste
For the Fried Pita
- 2 tortilla wraps or pita bread cut into small squares
- Classic Olive Oil for frying
Instructions
- In a pressure cooker, add the mutton chops, sliced onion, whole garam masala, ginger garlic paste, salt, turmeric, and water.
- Pressure cook on medium heat for 10–15 minutes or until the chops are tender but not falling apart.
- Let the pressure release naturally.
- In a bowl, mix yogurt, salt, cumin powder, coriander powder, chilli flakes, and garam masala.
- Add the cooked mutton chops to this marinade and coat thoroughly. Let it rest for 10–15 minutes if time allows.
- Heat olive oil in a pan and shallow fry the chops until golden and slightly crispy on both sides.
- In a small bowl, whisk together the olive oil, lemon juice, grated garlic, sumac, pomegranate molasses, salt, and pepper.
- In a large bowl, add all the chopped salad vegetables and herbs.
- Drizzle the dressing just before serving and toss well.
- Heat olive oil in a pan and shallow fry the cubed tortilla pieces until golden brown and crispy.
- Drain on paper towels and set aside.
- Plate the crispy fried mutton chops alongside the fresh salad.
- Top the salad with crispy pita just before serving for extra crunch.
- This dish pairs beautifully with a side of yogurt or lemon wedges.
Nutrition
Frequently Asked Questions (FAQ)
Q: Can I use chicken or beef instead of mutton chops?
Yes, you can substitute with boneless chicken thighs or beef ribs, adjusting the cooking time accordingly.
Q: What if I don’t have a pressure cooker?
You can simmer the chops on the stovetop in a covered pot for 45–60 minutes, until tender.
Q: Can I bake the pita instead of frying?
Yes, toss with a little olive oil and bake at 180°C (350°F) for 8–10 minutes until crispy.
Q: Is pomegranate molasses necessary?
It adds a subtle sweetness and tang, but you can skip it or replace with a tiny bit of honey and vinegar.
