Honey & Red Wine Mutton Chop with Home-Made Pasta Noodles

Hello, everyone again!

With all the uploads on Instagram, I’ve tried to maintain a parallel job done here as well. Sometimes I just fail to cope up, but letting it go is not a choice for me, though I’d love to keep away work and enjoy what makes me happy. There are times when you must choose what to prioritize, just in case you don’t trample over the whole idea of being perfect; and in the due course, you should take time to breathe enough to come back fresh and rejuvenated.

I wouldn’t consider my cooking skills great enough to allow myself some bragging, but I’m definitely a mediocre in-house cook who kind of loves to experiment of food a lot (I know I’ve been saying this ever since). You know what is the key to being a good cook? For me – a cook should not just know how to cook a dish, but should also know what mix & match tastes like!

It might sound a little different than what you know already, but frankly I love to experiment on recipes that I know with the ones that’s been cooking in my head for long.

So, during one of the summer weekends, I took a break from the mundane tasks and golfed myself into the kitchen for good. I wanted to try this thing for quite some time now and needed something really nice to go with it. What could have been better than a great combination of Honey & Red Wine Mutton Chop with Home-Made Pasta Noodles!

To begin with, I’d like to share that I used just one piece of wide mutton-chop (you can use a steak if you like) and very less flour for my pasta noodles.

Ingredients

For noodles:

  1. All purpose flour……………….….. 1 cup
  2. Egg yolks……………………….…..…. 2 eggs
  3. Water…………………………….……… 2 tbspn
  4. Virgin Olive Oil……………………….1 tbpn – for garnishing
  5. Coriander leaves…………………… ½ cup – for garnishing

For Mutton Chop:

  1. Mutton Chop/Steak…………………1 or 2 pieces
  2. Red Wine………………………….…… ½  Cup
  3. Honey………………………….…………2 tbspn
  4. Onion…………………………….………1 medium sized – Sliced thin
  5. Tomato……………………….….………1 medium sized – grated
  6. Cinnamon…………………………..…1 medium stick
  7. Black Pepper……………………….…4-5 corns – crushed
  8. Garlic…………………….………………3-4 cloves
  9. Salt………………………….………..…..To taste
  10. Red Chilli Powder…………………..2 teaspoon
  11. Olive Oil……………………………….. For Cooking

Method

  • Crack and use only the egg yolks to knead the dough. Add water in the end when the dough becomes difficult to knead anymore
  • Once the dough is smooth, apply some olive oil on your palms and knead it for about a minute
  • Cover it air-tight and keep it aside
  • Add the mutton chop/steak, black pepper corns, sliced onion, Cinnamon, a tablespoon of Olive oil, ½ tablespoon salt and ½ cup water in a pressure cooker and mix well
  • Keep it on the stove and wait for at least 6-7 whistles (I have something you can do in the meantime, that is mentioned in ** below)
  • Once done, take the mutton out and keep it aside to drain. The rest can be ground into a paste
  • Heat a pan and pour Olive oil on it
  • Carefully place the mutton on the oil and let it fry for about 5-7 minutes
  • Once the mutton looks pretty much cooked and golden, take it off and pour the ground paste in the same oil
  • Keep stirring for some time and add the tomato puree in it
  • Let it cook for 2-3 minutes and then add red chilli powder. Keep stirring
  • When the gravy looks sticky and lumpy, add little water to allow the mixture form a good consistency
  • Place your mutton over the gravy and mix well to cover the whole piece evenly
  • Meanwhile, add red-wine to the honey and stir for half a minute in a small bowl
  • Once the mutton looks nicely done, add the above and give it a nice mix
  • Cook this till the mutton has a glaze on it

**

  • While your mutton is in the pressure cooker, take the dough and roll it using flour as many times as possible
  • The dough shouldn’t be round, rather oblong. It makes cutting easy and accurate
  • Once the dough is rolled thin enough, you can start cutting it from the longer end
  • While you are cutting the dough, keep sprinkling flour over it to avoid it sticking and clumping
  • Once done, boil water in a vessel and add some salt to it
  • When the water is boiling, carefully slide in the pasta noodles and let it cook for 4-5 minutes
  • Before you take them out, check one noodle to make sure it is cooked
  • Drain the water and place the pasta noodles in a bowl large enough to allow you space for mixing
  • Chop the coriander leaves, add it along with virgin olive oil along with some salt and crushed pepper. Mix well

Your Red-Wine & Honey Mutton Chop with Home-Made Pasta noodles is ready to be served and savored!

Bon Appétit

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