Khatri Mutton Chops
Tender mutton chops, first pressure-cooked to perfection, then pan-fried in a thick, spicy Punjabi masala. A rich and aromatic dish, perfect for a special dinner, that will leave you wanting more.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Mutton Chops
- b.In a large mixing bowl, combine the mutton chops, whisked curd, ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 teaspoon of salt.
- c.Using your hands, rub the marinade thoroughly into each chop, ensuring they are all evenly coated.
- d.Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight for deeper flavor penetration.
- 2
Step 2
- a.Pressure Cook the Chops
- b.Transfer the marinated mutton chops and all the marinade into a pressure cooker.
- c.Add 1 cup of water and stir gently to combine.
- d.Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-18 minutes (or about 4-5 whistles).
- e.Turn off the heat and allow the pressure to release naturally. This ensures the chops become tender without breaking apart.
- 3
Step 3
- a.Prepare the Masala Base
- b.Once the pressure has released, carefully open the cooker. Using tongs, remove the cooked chops and set them aside. Reserve the leftover cooking liquid (yakhni) in the cooker.
- c.Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
- d.Add the finely chopped onions and sauté, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor and will take about 10-12 minutes.
- e.Add the besan and roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma.
- f.Stir in the tomato puree, the remaining 0.5 teaspoon of salt, and the garam masala. Cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
- 4
Step 4
- a.Fry and Coat the Chops
- b.Gradually pour the reserved mutton stock (yakhni) into the pan, stirring constantly to create a smooth, thick gravy. Let it simmer for 3-4 minutes.
- c.Gently place the pressure-cooked mutton chops into the masala.
- d.Increase the heat to medium-high and carefully toss the chops to coat them evenly with the masala. Sauté for 5-8 minutes, turning the chops occasionally, until the masala clings to them and they are well-browned.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish the chops with fresh chopped coriander leaves, slit green chilies, and ginger juliennes.
- c.Serve hot with naan, roti, or a side of onion rings and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, marinate the mutton chops overnight.
- 2Browning the onions properly (birista style) is key to achieving the authentic deep color and rich taste of the dish.
- 3Do not overcook the chops in the pressure cooker. They should be tender enough to eat but firm enough to hold their shape during frying.
- 4Roasting the besan is essential to remove its raw taste and helps the masala adhere beautifully to the chops.
- 5For a smoky flavor (dhungar), place a small steel bowl in the center of the pan, add a piece of hot charcoal, pour a few drops of ghee over it, and immediately cover the pan for 2-3 minutes before serving.
Adapt it for your goals.
Protein Swap
Use lamb chops instead of mutton. Reduce the pressure cooking time to about 10-12 minutes after the first whistle, as lamb cooks faster.
Spicier VersionSpicier Version
Increase the amount of red chili powder to 1.5 tsp and add 2-3 slit green chilies along with the tomato puree for extra heat.
Richer GravyRicher Gravy
For a richer, creamier texture, you can add 2 tablespoons of cashew paste to the masala along with the tomato puree.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Provides B-Vitamins
Mutton is a good source of B-vitamins, particularly B12 and B3 (niacin), which are crucial for energy metabolism, nervous system function, and maintaining healthy skin.
Frequently asked questions
One serving of Khatri Mutton Chops (approximately 2 pieces) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.