Khatri Mutton Chops
Tender mutton chops are simmered with onions, yogurt, and warm spices, then finished in a rich pan-roast until the masala clings to every piece. This old-style Indian meat dish is deeply savory and best served hot with roti or pulao.
For 4 servings
- prep · ~10 min
Prep the chops and masala ingredients.
1.Rinse the mutton chops and drain well.2.Slice the onion finely.3.Chop the tomato and slit the green chili.4.Whisk the yogurt until smooth. - saute · ~9 min
Cook the onion base.
1.Heat ghee in a pressure cooker over medium heat.2.Add black peppercorns, cloves, green cardamom, cinnamon, and bay leaf.3.Add the sliced onion and cook until light golden, 6 to 8 minutes.4.Add ginger-garlic paste and green chili, then cook until the raw smell fades, about 1 minute.TIPKeep the heat medium so the whole spices and onion brown gently without burning. - saute · ~7 min
Build the masala.
1.Add the chopped tomato and cook until soft, 4 to 5 minutes.2.Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt.3.Mix well and cook for 1 minute.4.Lower the heat and stir in the yogurt a little at a time so it stays smooth.TIPAdding the yogurt on low heat helps keep the masala from splitting. - pressure cook · ~35 min
Cook the mutton chops until tender.
Add the mutton chops and mix well to coat them in the masala. Pour in the water, close the cooker, and pressure cook on medium heat for 25 to 30 minutes, or until the chops are tender.
- rest · ~10 min
Let the pressure drop naturally.
- saute · ~15 min
Dry the masala around the chops.
Open the cooker and simmer uncovered over medium heat until most of the liquid reduces and the masala clings to the chops. Sprinkle in the garam masala and toss gently so the chops stay whole.
TIPStop while the pan still looks moist; the masala thickens a little more as it sits. - garnish
Finish with coriander leaves and lemon juice.
- serve
Serve the Khatri mutton chops hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the rinsed chops well so the onion masala fries instead of steaming.
- 2Brown the onions only to light golden; very dark onions can make the final masala bitter.
- 3Stir the whisked yogurt in gradually on low heat to keep it from curdling in the cooker.
- 4After pressure cooking, check tenderness by pulling near the bone; the meat should yield easily but not fall apart.
- 5Reduce the gravy uncovered until it coats the chops, then toss gently so the bone-in pieces stay intact.
- 6Let the dish rest 5 minutes after adding lemon juice so the masala settles and clings better.
- 7This tastes even better the next day; reheat covered on low heat with a splash of water if needed.
Adapt it for your goals.
Spicier
Add 1-2 extra slit green chilies or a little more red chili powder for a hotter, sharper finish.
bonelessBoneless
Use boneless mutton pieces if you prefer easier serving, but reduce the pressure-cooking time slightly and expect a little less depth from the gravy.
stovetopStovetop
Make it in a heavy pot instead of a pressure cooker; simmer covered until tender, ideal if you want gentler control over doneness.
low oilLow-oil
Cut the ghee slightly and finish with extra coriander and lemon for a lighter version that still tastes robust.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton provides substantial protein, making this a filling centerpiece that pairs well with simple roti or rice.
Digestive Spice Support
Ginger, garlic, cumin, coriander, cloves, and black pepper add aroma while traditionally helping heavy meat dishes feel more balanced.
Mineral-Dense From Meat
Goat meat naturally contributes important minerals such as iron and zinc, especially useful in a savory main like this.
Frequently asked questions
Usually the heat was too high or the yogurt was added too quickly. Lower the flame and stir it in gradually after the tomato base softens.
