Mutton Chops Masala
Tender mutton chops cooked until juicy, then finished in a rich onion-tomato masala with warming spices. This hearty Indian dish has deep flavor and a clingy coating that goes beautifully with roti, naan, or jeera rice.
For 4 servings
- prep · ~10 min
Prepare the chops and masala ingredients.
1.Rinse the mutton chops and drain well.2.Slice the onion finely and chop the tomato.3.Slit the green chili and chop the coriander leaves.4.Whisk the yogurt until smooth. - pressure cook · ~30 min
Pressure cook the mutton chops.
1.Add the mutton chops to a pressure cooker with half of the ginger-garlic paste, turmeric powder, 0.25 tsp salt, and water.2.Mix well so the chops are lightly coated.3.Close the cooker and cook on medium heat for 18-20 minutes after the first whistle.4.Let the pressure drop naturally, then open and keep the chops with the cooking liquid.TIPCook until the chops are tender but not falling apart so they hold their shape in the masala. - saute · ~9 min
Cook the whole spices and onions.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and bay leaf and let them sizzle for 20-30 seconds.3.Add the sliced onion and cook until golden brown, 6-8 minutes.4.Add the green chili and cook for 30 seconds.TIPA deep golden onion base gives this dish its rich color and fuller flavor. - saute · ~8 min
Build the masala base.
1.Add the remaining ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.2.Add the chopped tomato and cook until soft and pulpy, 4-5 minutes.3.Add red chili powder, coriander powder, cumin powder, black pepper, garam masala, and the remaining salt.4.Cook the masala for 1-2 minutes, stirring often. - mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring constantly so it blends smoothly into the masala without splitting.
TIPKeep the heat low while adding yogurt for a smooth, glossy masala. - simmer · ~12 min
Finish the chops in the masala.
1.Add the cooked mutton chops to the pan.2.Pour in 0.5 cup of the cooking liquid from the cooker and mix gently.3.Cover and simmer on low heat until the masala thickens and coats the chops, 10-12 minutes.4.Turn the chops once or twice so they pick up the masala evenly.TIPUse only enough cooking liquid to keep the masala clingy and not too watery. - garnish
Finish with lemon juice and coriander leaves.
Switch off the heat, drizzle in the lemon juice, and scatter the chopped coriander leaves over the chops.
- serve
Serve the mutton chops masala hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a wide pan for the final simmer so the masala reduces quickly and coats each chop instead of steaming.
- 2If the chops are very meaty or from an older goat, add a few extra minutes in the pressure cooker before finishing in masala.
- 3Brown the onions well but stop before they turn dark brown, or the masala can taste bitter.
- 4Add the yogurt only on low heat and in small additions to keep the gravy smooth and prevent curdling.
- 5Reserve the cooking liquid and add it gradually; too much at once will make the masala loose instead of clingy.
- 6Let the dish rest 5 minutes after adding lemon juice so the masala settles and clings better to the chops.
- 7Leftovers taste even deeper the next day; reheat gently with a splash of water to loosen the masala.
Adapt it for your goals.
Spicier
Add 1-2 extra green chilies or a little more red chili powder for a hotter, sharper masala.
bonelessBoneless
Use boneless mutton pieces if preferred; they are easier to eat, though bone-in chops give deeper flavor.
gravy styleGravy-style
Add more reserved cooking liquid and simmer a little less for a looser curry to serve with rice.
dhaba styleDhaba-style
Finish with a little ghee instead of some of the oil for a richer, more robust North Indian restaurant-style taste.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton chops provide substantial protein, making this a filling main that pairs well with simple breads or rice.
Contains Beneficial Spices
Cumin, coriander, turmeric, black pepper, and ginger-garlic add aroma along with plant compounds commonly valued in Indian cooking.
Balanced With Fermented Dairy
Yogurt adds tang and body to the masala while contributing dairy-based protein and a gentler finish than cream-heavy curries.
Frequently asked questions
They should be tender enough to pierce easily with a fork but still hold to the bone without shredding apart in the masala.
