Sadia Hussain

Mutton Chops Recipe

Succulent, spicy mutton chops are an all time favorite dish for meat lovers.

I marinate these chops overnight to ensure they are perfectly tender and I think it's a good idea to do that whether you are cooking this recipe or preparing fried, grilled or baked chops.


I prefer to buy double chops as they are meatier. These last in the fridge for several days and freeze well. The next time you want to treat yourself or anyone else who loves delicious meat on the bone this is the recipe to reach for.

Mutton Chops Recipe

Sadia Hussain

SERVES

6

TOTAL TIME

1 Hour (plus marinating chops overnight)

INGREDIENTS

  • 1kg/2lbs mutton chops

  • 1 tablespoon garlic paste

  • 1 tablespoon ginger paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon salt or to taste

  • 1 teaspoon ground red chili flakes, or to taste

  • 2 tablespoon vinegar

  • 2 tablespoons fresh, green papaya paste

  • 1 cup full fat yogurt, whipped

  • 2 large onion, finely chopped and fried golden brown

  • Oil for cooking

  • A handful of fresh coriander, chopped

  • A few green chilies, chopped

  • 1 tablespoon garam masala powder (optional)

METHOD

  1. In a large bowl, add chops and mix garlic paste, ginger paste, turmeric powder, salt, ground chili flakes, vinegar and papaya paste, cover and marinate in the fridge overnight.

  2. In a large pot, add the chops, spices and juices from the bowl and cook, covered on medium heat for 20 minutes. Meat should be half cooked.

  3. Add yogurt, fried onions and oil and continue cooking, covered on medium heat for 20 minutes. Meat should be tender but not falling off the bone.

  4. Turn heat up high and fry the chops until the gravy is thick and the oil rises to the top. Taste and add more salt and ground red chili flakes at this point, if you want.

  5. Add coriander, green chilies and garam masala powder (optional).

  6. Serve hot.

Tips and Bits

Cooking times are approximate, keep checking that meat is tender but not falling off the bone.


I grind red chili flakes to a course powder and store in an airtight container.


This tastes great with naan or rice.

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