Tender, fall-off-the-bone mutton chops simmered in a rich and aromatic onion-tomato gravy. A hearty North Indian classic that's perfect for a special weekend meal, best enjoyed with naan or steamed rice.
Prep25 min
Cook60 min
Servings4
Serving size: 1 serving(2 mutton chops with about 1 cup of gravy)
447cal
55gprotein
17gcarbs
17g
Ingredients
750 g Mutton Chops (about 8 bone-in pieces)
0.5 cup Curd (plain, full-fat, whisked until smooth)
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
A fragrant and lightly sweet rice pilaf from Bengal, made with aromatic gobindobhog rice, ghee, cashews, and raisins. This festive dish, with its beautiful yellow hue, is a celebratory classic that pairs wonderfully with rich curries.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Mutton Chops Curry, Bengali Mishti Pulao and Sol Kadhi
Melt-in-mouth Mutton Chops Curry with aromatic Sheet Bhaat and gut-friendly Solkadhi – pure comfort!
This konkani dish is perfect for lunch. With 1083.79 calories and 62.769999999999996g of protein per serving, it's a nutritious choice for your meal plan.
fat
(lightly crushed)
1 pcs Bay Leaf
2 large Onion (finely chopped)
3 medium Tomatoes (pureed)
2 pcs Green Chili (slit lengthwise)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1.5 cup Water (hot)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
1 inch Ginger (peeled and julienned, for garnish)
Instructions
1
Marinate the Mutton Chops
In a large mixing bowl, combine the mutton chops, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of salt.
Using your hands, rub the marinade into the chops, ensuring each piece is thoroughly coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
2
Prepare the Curry Base (Masala)
Place a pressure cooker over medium-high heat and add the ghee. Once hot, add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf.
Sauté for about 30-45 seconds until they become fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
Stir in the slit green chilies, coriander powder, and cumin powder. Cook for another minute until the raw smell of the spices disappears.
Pour in the tomato puree and the remaining 1 teaspoon of salt. Cook for 7-8 minutes, stirring occasionally, until the masala thickens and you see ghee separating at the edges.
3
Sear and Pressure Cook the Mutton
Add the marinated mutton chops along with all the marinade to the pressure cooker.
Increase the heat to high and sear the chops for 5-7 minutes, turning them to brown them slightly and mix well with the masala.
Pour in 1.5 cups of hot water and stir everything together, scraping the bottom of the cooker to deglaze any bits stuck to it.
Secure the lid of the pressure cooker. Bring to high pressure (the first whistle).
Once pressure is reached, reduce the heat to medium-low and cook for 20-25 minutes (or about 6-7 whistles). The mutton should be very tender.
4
Finish and Garnish
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes and helps in making the meat more tender.
Carefully open the lid. Check the mutton for tenderness; it should be falling off the bone. If it's still tough, pressure cook for another 5-10 minutes.
Stir in the garam masala. Let the curry simmer gently without the lid for 3-5 minutes to thicken slightly and for the flavors to meld.
Garnish with fresh chopped coriander leaves and julienned ginger.
Serve hot with naan, roti, or steamed basmati rice.
Servings4
Serving size: 1 serving
501cal
7gprotein
80gcarbs
17gfat
Ingredients
1.5 cup Gobindobhog Rice (Basmati rice can be used as a substitute)
4 tbsp Ghee
0.25 cup Cashew Nuts (Halved or whole)
0.25 cup Raisins
3 tbsp Sugar (Adjust to taste)
1 tsp Ginger Paste
0.25 tsp Turmeric Powder (For color)
1 tsp Salt
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Lightly crushed to release aroma)
4 pcs Cloves
1 strand Mace (Also known as Javitri)
3 cup Hot Water (Using hot water helps keep rice grains separate)
Instructions
1
Prepare the Rice
Gently wash the gobindobhog rice under cold running water until the water runs clear. Be careful not to break the grains.
Soak the washed rice in fresh water for 20-30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve. Let it sit in the sieve for 10 minutes to remove all excess water.
2
Fry Nuts and Raisins
Heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and fry for another 30 seconds until they plump up. Immediately remove the cashews and raisins with a slotted spoon and set aside.
3
Sauté Spices and Rice
In the same pan, add the remaining 2 tbsp of ghee.
Once the ghee is hot, add the bay leaves, cinnamon stick, crushed green cardamoms, cloves, and mace. Sauté for 30-40 seconds until the spices release their aroma.
Add the drained rice to the pan. Gently sauté for 2-3 minutes, ensuring each grain is coated with ghee. Avoid vigorous stirring.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Stir in the ginger paste, turmeric powder, sugar, and salt. Mix gently for another minute.
4
Cook the Pulao
Pour in 3 cups of hot water and give it a gentle stir.
Bring the water to a vigorous boil over high heat.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pan with a tight-fitting lid and let it cook undisturbed for 15 minutes.
Do not open the lid during this 'dum' cooking process, as the trapped steam is essential for cooking the rice perfectly.
5
Rest and Garnish
After 15 minutes, turn off the heat but keep the lid on. Let the pulao rest for at least 10 minutes. This step is crucial for the grains to firm up and become fluffy.
Open the lid, sprinkle the fried cashews and raisins over the top.
Gently fluff the rice with a fork to separate the grains. Serve hot with your favorite curry.
Combine and Season
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
