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–+ servings

Mutton Chop Fry with Fattoush Salad

This recipe brings together bold, spiced mutton chops with a fresh, citrusy Fattoush-style salad for a satisfying, balanced meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course, Salad
Cuisine Middle eastern, Pakistan
Servings 4
Calories 550 kcal

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

Calories: 550kcal
Keyword chop fry, eid recipes, fattoush salad, mutton chop
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