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.
Prep20m
Cook45m
Soak120m
Servings4
Serving:2 pieces466 cal
Ingredients
For 4 servings
750 gMutton Chops (about 8 pieces, cleaned and pat dry)
1 inchGinger (cut into fine juliennes, for garnish)
Nutrition per Serving
466
Calories
42g
Protein
17g
Carbs
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, coriander powder, cumin powder, and 1 teaspoon of salt.
Using your hands, rub the marinade thoroughly into each chop, ensuring they are all evenly coated.
Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight for deeper flavor penetration.
2
Pressure Cook the Chops
Transfer the marinated mutton chops and all the marinade into a pressure cooker.
Add 1 cup of water and stir gently to combine.
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).
Turn off the heat and allow the pressure to release naturally. This ensures the chops become tender without breaking apart.
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.
This punjabi recipe takes 65 minutes to prepare and yields 4 servings. At 466.05 calories per serving with 42.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
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.
Add the besan and roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma.
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
Fry and Coat the Chops
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.
Gently place the pressure-cooked mutton chops into the masala.
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
Garnish and Serve
Turn off the heat. Garnish the chops with fresh chopped coriander leaves, slit green chilies, and ginger juliennes.
Serve hot with naan, roti, or a side of onion rings and lemon wedges.
Pro Tips
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.
Recipe Variations
Protein Swap
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 Version
Spicier 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 Gravy
Richer Gravy
For a richer, creamier texture, you can add 2 tablespoons of cashew paste to the masala along with the tomato puree.
Health Benefits
✨
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
How many calories are in one serving of Khatri Mutton Chops?
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.
Is Khatri Mutton Chops healthy?
This dish is a good source of protein and iron from the mutton. However, it is also high in saturated fat and calories due to the red meat and ghee. It's best enjoyed in moderation as part of a balanced diet, especially for a special occasion.
Can I make this dish with lamb chops instead of mutton?
Yes, absolutely. Lamb chops are a great substitute. Just remember to reduce the pressure cooking time to about 10-12 minutes as lamb is more tender and cooks faster than mutton.
My masala is not thick enough. What should I do?
If your masala seems too thin, simply continue to simmer it on medium-high heat for a few more minutes. The besan and tomato puree will help it thicken as the excess liquid evaporates.
Can I prepare this dish in advance?
Yes, you can pressure cook the chops and prepare the masala base a day in advance. Store them separately in the refrigerator. When ready to serve, heat the masala, add the chops, and sauté them together for a fresh-tasting meal.
What can I serve with Khatri Mutton Chops?
These chops pair wonderfully with Indian breads like Naan, Tandoori Roti, or Lachha Paratha. A side of pickled onions (sirke wale pyaaz) and a fresh mint chutney also complements the rich flavors perfectly.
