A flavorful south Indian style mutton chops with simple ingredients and a quick method of preparation. You might wonder how such simple ingredients make this a tasty dish. Try it once and you’ll also agree with me on it.
Before my marriage I didn’t like any mutton dishes except for keema balls. It was only later that I started eating mutton. I came to know about mutton chops only when my husband asked for it. I didn’t even know that chops cut are different from the rest. It was like stepping into the unknown. This recipe is adapted from my mother-in-law, although I’ve made a few changes to the original recipe.
Like you, when I first learnt the preparation method, even I was doubtful because we do not use any special masala for this and yet how can this turn out to be a flavorful dish. It was only after I made this, I realized that even simple ingredients are enough to bring out the flavors. These succulent pieces of mutton are sure to blow your taste buds.
Ok, I know I keep saying simple ingredients all the time and that I didn’t even mention what those ingredients are till now. Wait no more! Let’s start making this! It is definitely a treat for your taste buds! Enjoy having this tasty mutton chops with your entire family! Happy cooking and eating!
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- 500 grams mutton, chops cut cleaned
- 1 tbsp ginger-garlic-green chili paste
- 1.5 tbsp curd
- 1 tbsp lemon juice
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- salt, as per taste
- 2-3 tbsp oil
- 1/2 tsp garam masala
- handful of chopped coriander leaves
- Gather all the required ingredients for marination – mutton, curd, lemon juice, red chili powder, coriander powder, turmeric powder, ginger-garlic-green chili paste and salt.
- In a bowl add all the above ingredients along with the mutton and marinate the mutton well.
- Cover the bowl with a cling film or with an airtight lid and let it marinate in the refrigerator for 30-45 minutes.
- Transfer the marinated mutton to a pressure cooker along with very little water and pressure cook it on a low-medium flame for 5-6 whistles or until mutton is tender. Let the pressure release naturally.
- In a wide-base pan, add and let it heat on a medium flame.
- Transfer the pressure cooked mutton along with its juices from the pressure cooker to the pan.
- Fry the mutton pieces until 90% of the moisture is absorbed. At this stage, add garam masala and some of the chopped coriander leaves and mix well.
- When all the moisture has been absorbed and the outer layer of the mutton chops turns crisp, turn off the stove and add the rest of the chopped coriander leaves.
- Serve hot with rice or roti.
- Marinate the mutton atleast for 30 minutes.
- Using curd helps to tenderize the meat. You can also skip using it.
- While pressure cooking the mutton use only a little water as the mutton releases some water too.
- Use a wide pan to fry the mutton pieces evenly.
- While frying the mutton, stir it in between at intervals to make sure they do not stick to the bottom of the pan.
- If you want the chops to be semi-dry or a semi-gravy version, then, turn off the stove when the desired consistency is reached.
- Add spice powders according to taste.