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Mutton chops curry is made with large mutton chops cooked in a variety of powdered and whole spices. The trick to the smooth and rich gravy is the soft onions that are allowed to slow cook along with the mutton chops over a precisely controlled flame. The addition of whisked curd and chopped coriander stems in the end gives a unique touch to the dish. Continue reading my simple recipe to learn the steps to make mutton chops curry in your home.

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KEY TAKEAWAYS

Mutton chops curry is a popular dish among Indians across all regions.
Serve it hot with steamed rice, chapati, tandoori roti, pulao, jeera rice, or paratha.

Mutton chops curry tastes spicy, mildly creamy, sweet due to onions, and earthy.
Other similar recipes are mutton bhuna, mutton masala curry, mutton kosha, mutton chaap, and mutton rogan josh.

The Ingredients:

1200 grams mutton (large chops)
4 tbsp cooking oil
2 pieces cinnamon sticks (2 inch in size)
4 pieces green cardamom (whole pods)
3 pieces cloves
3 pieces black cardamom (whole pods)
1 piece star anise
2 pieces bay leaves
1 piece mace (javitri)
1 tsp garlic (finely chopped)
400 grams onion (finely sliced)
1 tsp red chili powder
1 tbsp ginger garlic paste
1 tsp Kashmiri red chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp Kasuri Methi (crushed)
¼ tsp garam masala powder
1 tsp salt
5 tsp curd (nicely whisked)
2 cups water (lukewarm)
Coriander stems (a few, finely chopped)

I learned this recipe from an old lady hailing from Delhi and settled in our locality with her son. One day when we met in the local meat market buying mutton, she suggested I buy large mutton chops and cook a unique mutton dish that is non-customary to the usual mutton kosha and curry that Bengalis typically prefer. She also narrated the steps which I recorded on my phone.

Coming back home, I was a bit apprehensive about the outcome, but I followed her instructions to the last word. The end result was just fantastic – soft mutton pieces, rich flavor and texture. My husband appreciated the taste, and my two sons ate much more than they usually do, liking it very much. I felt very happy and thanked the old lady for being so kind as to share the recipe with me.

How to Make Mutton Chops Curry? (Step by Step Guide with Images)

Step 1: Fry 2 pieces of cinnamon sticks (2 inches in size), 4 pieces of green cardamom (whole pods), 3 pieces of cloves, 3 pieces of black cardamom (whole pods), 1 piece of star anise, 2 pieces of bay leaves, and 1 piece of mace (javitri) along with 1 tsp of finely chopped garlic in 4 tbsp of cooking oil in a pressure cooker over a medium flame. Then add 400 grams of finely sliced onions and fry for about 2 to 3 minutes over a high flame until translucent.

Step 2: Now, add 1200 grams of mutton (large chops). Mix nicely, cover it, and cook for 5 minutes over a low flame. Then add 1 tsp red chili powder, mix nicely, cover, and let it cook over a medium to low flame for 5 minutes and then on a high flame for 5 minutes until it releases moisture. Stir occasionally.

Step 3: Now, add 1 tbsp of ginger garlic paste and follow it with powdered spices like 1 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder, 1 tsp of coriander powder, 1 tsp of cumin powder, ½ tsp of Kasuri Methi (crushed), and ¼ tsp of garam masala powder. Mix them all nicely with the mutton and cook on a high flame until the moisture reduces.

Step 4: Then add 1 tsp of salt. Mix and cook until the gravy becomes smooth. Now add 5 tsp of nicely whisked curd. Mix nicely to ensure every mutton piece is coated nicely with the masala and Dahi. Cook it over a high flame for 4 to 5 minutes.

Step 5: Add 2 cups of lukewarm water. Now, cover the lid of the pressure cooker and cook up to 1 whistle on a high flame and then for 15 minutes over a low flame.