Spicy Mutton/ Lamb chops in Indian style are full of aromatic spices that impart beautiful flavour and taste. It is the best side dish for rice and flatbreads.
Mutton/Lamb chops are spicy, flavourful, succulent, and delicious. This recipe is simple and easy to make at home. All you need is the freshest mutton and simple regular pantry ingredients.
The choice of picking meat is important. The best piece is the small cuts of meat which includes a part of the rib is ideal for this recipe. The juicy meat with the flavourful soup of rib bone adds the oomph to the chops.
This recipe is partly done by pressure cooking, so it takes the dish to cook in under an hour. Pressure cooking not only tenderizes the meat but also sufficiently flavours the chops. So the taste is deliciously Divine.
Ingredients
The measurements are given below in the recipe card.
- mutton chops
- onions
- GingerGarlic Paste.
- cloves
- cinnamon
- pepper corns
- chilli powder
- coriander powder
- turmeric powder
- salt
- oil
- curry leaves
- water
Some Mutton/ Lamb recipes you may like to try.
Chettinad Mutton Chukka/Mutton Fry
How to make step-by-step preparation of mutton/ lamb chops?
In a food processor, add all the whole spice and GingerGarlic Paste.
Grind the spices to a paste adding a little water. Keep the paste aside.
In a pressure cooker, add 3 tablespoon of oil on medium heat. To it, add chopped onions and saute to translucent.
Then add the ground masalas and saute until the raw smell disappear.
Now add cleaned mutton chops.
Add chili powder, coriander powder, turmeric powder, and salt to taste.
Mix the masala powder well until it coats well on the chops.
Now add two cups of water and wait until it starts to boil.
Cover the pressure cooker lid and wait for five to six whistles to blow. Simmer the flame to low and cook for five more minutes. Then switch off the flame and wait for the pressure to settle.
The mutton/lamb chops is well cooked. If you want chops gravy, you can serve as it is. As I prefer a dry chops, I transferred it to a frying pan to reduce the gravy.
The mutton/lamb chops are well-cooked. If you want chops gravy, you can serve it as it is. I prefer to make dry chops, so I transfer them to a frying pan to reduce it.
The mutton chops are dry; garnish them with curry leaves. It is ready to serve.
What to serve with Mutton/ Lamb chops.
Serve it with piping hot rice, flavoured rice, and flatbreads. It is the perfect side dish for South Indian favourites sambhar, rasam, and curd rice.
Pro Tips to make Easy Mutton/ Lamb Chops
The freshest mutton chops from the butcher shop are idle.
Use fresh homemade GingerGarlic Paste. Say no no to store bought paste.
Sautee onions on low, medium heat until slightly brown.
Sautee mutton chops well with masalas until the meat changes to pink colour. Well-sauteed meat on medium heat helps to seal the flavour of the mutton.
If you want mutton chops curry, just keep it as it is after pressure cooking. You can have it with rice and flatbreads.
Rice varieties that pair well with mutton/ lamb chops.
Variations
Using the same masalas, you can cook chicken, fish, and eggs. Do not use a pressure cooker for these proteins. A wok or fry pan is the best. And these masalas go well with vegetables like potatoes and cauliflower, and mixed veggies like beans, carrots, and peas. You can try paneer ( cottage cheese ) or tofu too. Pair to your palate’s taste and enjoy with rice and flatbreads.
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Cooking!
Recipe Card👇
Mutton/ Lamb Chops
Ingredients
- ½ kg mutton/ lamb chops
- 3 onion ( medium sized )
- 2 tablespoon GingerGarlic Paste
- 4 cloves
- 1 inch cinnamon
- 1 tablespoon pepper corns
- 1 sprig curry leaves
- 1 tablespoon chilli powder ( to taste )
- 1½ teaspoon coriander powder
- 3 tablespoon oil ( vegetable oil )
- ½ teaspoon turmeric powder
- 2 cups water
- 1 teaspoon salt ( to taste )
Instructions
- In a food processor, add all the whole spice and GingerGarlic Paste.
- Grind the spices to a paste adding a little water. Keep the paste aside.
- In a pressure cooker, add 3 tablespoon of oil on medium heat. To it, add chopped onions and saute to translucent.
- Then add the ground masalas and saute until the raw smell disappear.
- Now add cleaned mutton chops.
- Add chili powder, coriander powder, turmeric powder, and salt to taste.
- Mix the masala powder well until it coats well on the chops.
- Now add two cups of water and wait until it starts to boil.
- Cover the pressure cooker lid and wait for five to six whistles to blow. Simmer the flame to low and cook for five more minutes. Then switch off the flame and wait for the pressure to settle.
- The mutton/lamb chops is well cooked. If you want chops gravy, you can serve as it is. As I prefer a dry chops, I transferred it to a frying pan to reduce the gravy.
- The mutton/lamb chops are well-cooked. If you want chops gravy, you can serve it as it is. I prefer to make dry chops, so I transfer them to a frying pan to reduce it.
- The mutton chops are dry and ready to serve.
Notes
Nutrition
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