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mutton/lamb chops on a plate

Mutton/ Lamb Chops

Jayanthy Asokan
Spicy Mutton/ Lamb chops in Indian style are full of aromatic spices that impart beautiful flavor and taste. It is the best side dish for rice and flatbreads.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 5
Calories 113.4 kcal

Equipment

Pressure cooker
Hard Anodized pot
Blender/Food processor

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

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.

Nutrition

Serving: 100gCalories: 113.4kcalCarbohydrates: 8.9gProtein: 1.3gFat: 8.9gSaturated Fat: 0.7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5.5gTrans Fat: 0.03gSodium: 499.4mgPotassium: 167.8mgFiber: 2.6gSugar: 2.9gVitamin A: 502.4IUVitamin C: 13.1mgCalcium: 40.7mgIron: 0.8mg
Keyword mutton chops, lamb chops, chops, mutton, lamb
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