Mutton Chops Curry
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.
For 4 servings
4 steps. 60 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, and 1 teaspoon of salt.
- c.Using your hands, rub the marinade into the chops, ensuring each piece is thoroughly coated.
- d.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
Step 2
- a.Prepare the Curry Base (Masala)
- b.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.
- c.Sauté for about 30-45 seconds until they become fragrant.
- d.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.
- e.Stir in the slit green chilies, coriander powder, and cumin powder. Cook for another minute until the raw smell of the spices disappears.
- f.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
Step 3
- a.Sear and Pressure Cook the Mutton
- b.Add the marinated mutton chops along with all the marinade to the pressure cooker.
- c.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.
- d.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.
- e.Secure the lid of the pressure cooker. Bring to high pressure (the first whistle).
- f.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
Step 4
- a.Finish and Garnish
- b.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.
- c.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.
- d.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.
- e.Garnish with fresh chopped coriander leaves and julienned ginger.
- f.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender mutton, marinate it overnight in the refrigerator.
- 2The key to a rich, deep-flavored gravy is browning the onions properly. Do not rush this step; aim for a deep golden brown color.
- 3Using hot water to make the gravy helps maintain the cooking temperature and results in more tender meat.
- 4Allowing the pressure cooker to release steam naturally is essential for fall-off-the-bone mutton.
- 5For a richer curry, you can add a tablespoon of cashew paste along with the tomato puree.
- 6This curry tastes even better the next day as the flavors deepen overnight.
Adapt it for your goals.
With Potatoes
Add 2 medium potatoes, peeled and quartered, along with the water before pressure cooking for a heartier curry.
Spicier VersionSpicier Version
Increase the red chili powder to 1.5 tsp and add 1/4 tsp of black pepper powder along with the garam masala at the end.
Slow Cooker MethodSlow Cooker Method
Follow steps 1 and 2 in a pan. Transfer the seared mutton and masala to a slow cooker. Add 1 cup of water and cook on low for 6-8 hours or on high for 3-4 hours until the mutton is tender.
Creamier GravyCreamier Gravy
Stir in 2-3 tablespoons of fresh cream at the very end, after adding the garam masala, for a richer, creamier finish. Do not boil after adding cream.
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 is crucial for forming red blood cells and preventing anemia.
Boosts Immunity
The spices used, such as turmeric, ginger, garlic, and cloves, are packed with antioxidants and have anti-inflammatory properties that can help strengthen the immune system.
Provides B-Vitamins
Mutton is a good source of B-vitamins, particularly Vitamin B12, which is vital for nerve function and the formation of DNA and red blood cells.
Frequently asked questions
A single serving of Mutton Chops Curry (about 2 chops with gravy) contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.