Satari Mutton Chop Recipe

Toast and grind spices

Dry-toast poppy seeds, coriander seeds, cumin seeds, black peppercorns, cloves, cardamom pods and cinnamon in a small skillet over medium heat for 2–3 minutes until aromatic and just beginning to color. Remove from heat, add dried curry leaves if using, let cool 5 minutes then grind to a fine powder in a spice grinder or mortar and pestle. Measure out 3 tablespoons for the marinade; store any extra in an airtight jar for later use.

Prepare mutton chops

Trim excess fat from the mutton chops and make 2–3 shallow diagonal slashes on each chop to help the marinade penetrate. Pat dry with paper towels.

Whisk marinade

In a large bowl combine the yogurt, ginger paste, garlic paste, prepared Satari masala (3 tbs), red chili powder, turmeric, coriander powder, lime juice, mustard oil and salt. Whisk thoroughly until smooth and slightly glossy. The mustard oil gives traditional flavor; if using raw mustard oil, heat it until smoking point then cool to warm before adding to the marinade to mellow its pungency.

Marinate chops

Coat each chop thoroughly with the marinade, working it into the slashes. Place chops in a single layer in a dish or zip-top bag. Cover and refrigerate for at least 6 hours, ideally overnight (8–12 hours) to tenderize and develop flavor. Bring to near room temperature (about 30 minutes) before cooking.

Preheat tandoor or oven

If using a tandoor, heat to high (400–480°C / tandoor temp). For a home oven, preheat to 230°C (450°F) with a rack positioned near the top and place a baking stone or heavy tray in to heat. If using a grill, preheat to high and oil the grates.

Initial sear

Brush the hot grill/stone/tray lightly with oil. Place the marinated chops on skewers (optional) or directly on a rack set over the tray. Sear for 6–8 minutes per side in the hot oven/grill (timing will vary by thickness), turning once, until the exterior has good char and internal temperature reaches about 60–62°C (140–144°F) for medium-rare to medium. For well-done, cook to 70°C (158°F).

Baste and finish

While cooking, combine melted butter (ghee) with crushed kasuri methi. Every 4–5 minutes during the final 6–8 minutes of cooking, brush the chops with the butter mixture and return to heat. This builds a glossy, aromatic finish with a subtle herb note.

Rest

Remove chops from heat and loosely tent with foil. Rest for 6–8 minutes to let juices redistribute; internal temperature will rise a few degrees during this time.

Sprinkle chopped cilantro over the rested chops. Arrange with onion rings and lime wedges; serve immediately with mint chutney or other preferred condiments.