Why did my yogurt split in the gravy?

It usually happens if yogurt is added over high heat or all at once. Lower the heat and stir in the whisked yogurt gradually.

How do I know when the mutton chops are fully cooked?

The meat should be tender enough to pierce easily and should not look raw near the bone, but it should still hold its shape.

Can I use lamb chops instead of goat chops?

Yes, but lamb often cooks faster and tastes milder, so start checking for tenderness earlier than you would with goat.

How thick should the final gravy be?

It should be rich and spoonable, lightly coating the chops rather than looking watery or completely dry.

Can this be made a day in advance?

Absolutely. The flavor deepens after resting, and the curry reheats very well over low heat with a splash of water if needed.

Home / Recipes / indian / Mutton Chops Curry

indianMediumnon vegetariangluten freenut freelow carb

Mutton Chops Curry

RATING

4.6/5(98)

TASTE SCORE

9/10

Tender goat chops simmered in a richly spiced onion-tomato gravy until the meat is soft and full of flavor. This homestyle Indian curry is deeply savory, warming, and perfect with roti, naan, or a small serving of rice.

PREP

20m

COOK

55m

SERVES

2 MUTTON CHOPS WITH ABOUT 1 CUP OF GRAVY

485 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the chops and measure the spices.
1.Rinse the mutton chops and drain well.
2.Slice the onion, chop the tomato, and slit the green chili.
3.Whisk the yogurt until smooth so it mixes easily into the curry.
TIPDrain the chops well so they sear better and the masala does not turn watery.
saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a pressure cooker over medium heat.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds.
3.Let the spices sizzle for 30 seconds until fragrant.
4.Add the sliced onion and cook until golden brown, 6 to 8 minutes.
TIPKeep the heat medium so the whole spices bloom without burning.
saute · ~7 min
Build the masala base.
1.Add ginger-garlic paste and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
4.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
mix · ~4 min
Stir in the yogurt and coat the chops.
Lower the heat and stir in the yogurt a little at a time. Add the mutton chops and mix well so the masala coats every piece.
TIPAdd the yogurt on low heat and keep stirring so it stays smooth.
saute · ~7 min
Cook the chops with the masala.
Cook the coated chops for 6 to 8 minutes, stirring often, until the meat loses its raw look and the masala thickens slightly.
pressure cook · ~25 min
Pressure cook until the chops are tender.
Pour in water and scrape the bottom well. Lock the cooker and cook on medium heat for 20 to 25 minutes, or until the chops are tender but still holding the bone.
TIPCooking time can vary with the age of the meat, so check tenderness before the final simmer.
simmer · ~9 min
Simmer the curry to finish.
Open the cooker once the pressure drops. Simmer the curry uncovered for 8 to 10 minutes until the gravy is rich and lightly clings to the chops.
garnish
Garnish with cilantro.
serve
Serve the mutton chops curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions evenly to a deep golden color; this gives the gravy its body and deeper sweetness.
2
Lower the heat before adding yogurt and stir continuously to prevent the curry base from splitting.
3
After adding water, scrape the cooker bottom well so no browned masala catches and burns under pressure.
4
The chops are done when a knife meets little resistance but the meat still clings lightly to the bone.
5
Simmer uncovered at the end until oil starts to show at the edges for a richer, more finished curry.
6
If making ahead, let the curry rest overnight; goat tastes even better once the spices settle into the meat.
7
Store with the chops submerged in gravy so the meat stays moist when reheated.