Clean the mutton chops and marinate with pepper powder, turmeric powder and salt.
Transfer this to a pressure cooker along with 1 cup of water and cook up to 1 whistle. This may take longer depending on the type of mutton used.
Once the pressure is completely released separate the chops from the stock. The stock can be reserved for making soup.
Mix chilly powder, fennel powder and cumin powder. Sprinkle this on the mutton chops. Heat oil in a pan and separately pan fry the mutton chops until crisp on both the sides.
Transfer to a plate and serve warm.
By Ria Samuel