Mutton Chops Masala
Tender mutton chops simmered in a rich, aromatic masala of onions, tomatoes, and fragrant Indian spices. This hearty dish is perfect with naan or rice for a satisfying meal.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Marinate the Mutton Chops
- b.In a large bowl, combine the mutton chops, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and 1 tsp of salt.
- c.Mix thoroughly, ensuring each chop is evenly coated with the marinade.
- d.Cover the bowl and let it marinate for at least 2 hours, or preferably overnight in the refrigerator for maximum flavor and tenderness.
- 2
Step 2
- a.Pressure Cook for Tenderness
- b.Transfer the marinated mutton chops along with the entire marinade into a pressure cooker.
- c.Add 1 cup of water and stir gently.
- d.Secure the lid and cook on medium-high heat for 6-7 whistles, or approximately 20-25 minutes, until the chops are about 90% cooked and tender.
- e.Turn off the heat and allow the pressure to release naturally. This is crucial for keeping the meat moist. Once safe, open the cooker, separate the chops from the stock, and set both aside.
- 3
Step 3
- a.Create the Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions and sauté, stirring frequently, for 10-12 minutes until they are deep golden brown. This 'bhunao' step is key to the rich flavor of the gravy.
- 4
Step 4
- a.Develop the Gravy
- b.Add the slit green chilies and sauté for another 30 seconds.
- c.Pour in the tomato puree. Cook for 7-8 minutes, stirring often, until the mixture thickens and you see oil separating from the sides of the masala.
- d.Stir in the Kashmiri red chili powder, cumin powder, and the remaining 0.5 tsp of salt. Cook for 2 more minutes until the raw smell of the spices disappears.
- 5
Step 5
- a.Combine Chops and Gravy
- b.Gently add the pressure-cooked mutton chops to the pan. Stir carefully to coat them completely with the masala without breaking them.
- c.Pour in the reserved mutton stock from the pressure cooker. Bring the mixture to a boil.
- d.Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the chops to absorb the masala flavors and the gravy to thicken to the desired consistency.
- 6
Step 6
- a.Finish and Rest
- b.Sprinkle the garam masala over the curry and stir gently to combine.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Cover the pan and let the curry rest for at least 10 minutes before serving. This helps the flavors to meld beautifully.
- e.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender chops, marinate the mutton overnight in the refrigerator.
- 2Using bone-in mutton chops adds significantly more flavor to the gravy compared to boneless meat.
- 3Do not rush the process of browning the onions. A deep, even brown color is essential for the authentic taste and color of the masala.
- 4If the gravy is too thick, add a splash of hot water. If it's too thin, simmer it uncovered for a few more minutes.
- 5For an even richer flavor, you can lightly pan-fry the pressure-cooked chops in a little ghee before adding them to the masala.
Adapt it for your goals.
Ingredient Substitution
This recipe works wonderfully with lamb chops as well. Lamb cooks faster, so reduce the pressure cooking time to 4-5 whistles.
Spice LevelSpice Level
For a spicier curry, increase the amount of red chili powder or add more slit green chilies along with the onions.
Added VegetablesAdded Vegetables
Add 1-2 peeled and cubed potatoes to the pressure cooker along with the mutton for a heartier, one-pot meal.
Creamy VersionCreamy Version
For a richer, creamier gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the end of cooking.
Why this is on our healthy list.
Protein Powerhouse
Mutton is a rich source of complete protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron and B12
This dish provides a significant amount of heme iron and Vitamin B12, both crucial for forming red blood cells, preventing anemia, and maintaining high energy levels.
Anti-inflammatory Spices
The blend of Indian spices like turmeric, ginger, and garlic contains compounds with natural anti-inflammatory and antioxidant properties, which can contribute to overall health.
Frequently asked questions
A single serving of Mutton Chops Masala (about 2 pieces with gravy) contains approximately 450-550 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.