Mutton Chops Curry (Indian Style)
Ingredients
- 500 grams mutton chops bone in
- 2 onion medium & finely sliced
- 2 tomatoes finely chopped
- 2 tbsp ginger-garlic paste
- 1/2 cup curd(yogurt)
- 3 tbsp mustard oil or cooking oil
- 1 tsp turmeric powder
- 1½ tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala powder
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamoms
- 3-4 cloves
- Salt to taste
- 1–1½ cups water
- Fresh coriander leaves for garnish
Instructions
Marinate the Mutton:
- Mix mutton chops with curd, turmeric, chilli powder, ginger-garlic paste and salt.
- Let it rest for **30 minutes** to tenderize and absorb flavours.
Prepare the Base:
- Heat oil in a heavy pan or pressure cooker.
- Bay leaf, cinnamon, cardamom and cloves** and sauté until fragrant.
Cook the Onions:
- Add sliced onions and cook until golden brown.
Add Tomatoes & Spices:
- Add chopped tomatoes, coriander powder and cumin powder.
- Cook until the oil separates from the masala.
Add Mutton Chops:
- Add the marinated mutton chops and sauté on medium-high heat for 5–7 minutes until the meat is well coated with masala.
Cook the Curry:
- Add water and mix well.
Cover and cook:
- Pressure cooker: 4–5 whistles.Pan: 35–40 minutes until the mutton becomes tender.
Finish the Dish:
- Sprinkle garam masala and simmer for 2–3 minutes.Garnish with fresh coriander leaves.
Notes
Pro Tips:
✔ Marinating with yoghurt helps soften the mutton and enhances flavour.
✔ Mustard oil gives a more authentic North Indian taste.
✔ Cook onions slowly until deep golden, not burnt — this creates the curry’s rich base.
✔ If the gravy becomes too thick, add a little hot water while simmering.
✔ Let the curry rest for 10 minutes after cooking — flavours deepen beautifully.
