My Phupi (paternal aunt) makes some yummy mutton chops curry and I wanted to make a grilled version of that. I should admit that the time I marinated these chops it was past midnight and I was just going by whatever spices were in front of me. But quite honestly the results were pretty amazing.
Where you source your spices from makes a huge difference in your flavours and layers. Most of the spices I used in this recipe came from Burlap and Barrel and I truly believe that’s what made them so flavourful.
Ingredients
- 3lb mutton chops
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon star anise powder
- 1/2 teaspoon bay leaf powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon mace powder
- 1/4 teaspoon clove powder
- 1 teaspoon red chili powder
- 2 teaspoon mushroom powder
- 1/3 cup of olive/avocado oil
- 1/2 cup of cilantro
Directions
- In a large bowl combine all the spices and a decent amount of salt (you’ll need more than you think since it’s a dry rub –close to about a tablespoon) — add in the chops and coat them well.
- Put all the chops in a zip lock bag and pour in oil give the bag a good shake. Put the zip lock bag in the fridge overnight to marinate.
- Take out the chops from the fridge at least an hour before grilling so it has time to come up to room temperature.
- Fire up the grill and wait till it gets to 400° before putting the chops on the grill — cook for 3 to 4 minutes on each side — spray with olive oil if needed.
- Plate them up and garnish with chopped cilantro leaves and serve.
