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!
While you are here, look through my other appetizer recipes and also other mutton recipes, that are worth checking!
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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.