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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
Marinate the Mutton Chops
Prepare the Curry Base (Masala)
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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.
This north_indian recipe takes 85 minutes to prepare and yields 4 servings. At 446.12 calories per serving with 42.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear and Pressure Cook the Mutton
Finish and Garnish
Add 2 medium potatoes, peeled and quartered, along with the water before pressure cooking for a heartier curry.
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.
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.
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.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
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.
Mutton Chops Curry can be part of a balanced diet. Mutton is an excellent source of protein, iron, and Vitamin B12. However, it is also high in saturated fat and cholesterol. To make it healthier, use lean cuts of mutton, trim visible fat, and use ghee in moderation.
Yes, you can. Follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover with a tight-fitting lid, reduce the heat to low, and let it simmer for 1.5 to 2 hours, or until the mutton is tender. You may need to add more hot water if the gravy becomes too thick.
This curry pairs wonderfully with Indian breads like Naan, Roti, or Paratha. It's also excellent with steamed Basmati rice or Jeera Rice. A side of kachumber salad (cucumber-onion-tomato salad) and a simple raita can help balance the richness of the curry.
The key to tender mutton is a good marinade and proper cooking. Marinating with curd (yogurt) helps tenderize the meat. Also, cooking it low and slow after the initial pressure cooking, or allowing the pressure to release naturally, breaks down the connective tissues effectively.
Leftover Mutton Chops Curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve by the next day. Reheat thoroughly before serving.