Mutton Chops is a authentic South Indian side dish. It is a spicy and tasty side dish which can never be missed. Sundays are dedicated for Non Veg specialties.When I saw this fresh mutton in the halal store, I made up my mind to make the chops this week. Everyone back at home loves this dish and I get reminded of our expert cooks from our home kitchen. This is a must try recipe.You will love it !!!!!
This is a spicy non vegetarian side dish cooked with mutton sauteed with onions, tomatoes and other Indian spices. It goes well with rice and Indian bread items.
Note: I have updated the Ingredients List to make the recipe with 1 lb or 1/2 kg of Mutton due to lots of reader requests.
Preparation Time - 10 minutes
Cooking Time - 15 - 20 minutes
Serves - 4
Mutton - 1 lb or 1/2 kg
Onion(medium size) - 2 no or Pearl Onion - 15 - 20 no
Tomato(medium size) - 2 no
Ginger Garlic Paste - 2 tsp
Garlic Flakes - 8 - 12 no
Chilly Powder - 1 1/2 tsp
Coriander Powder - 2 tsp
Turmeric powder - 1/4 tsp
Coconut flakes - 2 tbsp
Poppy seeds - 1 tsp
Salt for Taste
Oil - 3 - 4 tsp
Cinnamon - 3 no
Cardamom - 3 no
Fennel Seeds - 1 tsp
- Wash and cut mutton into medium size pieces.
- Finely chop the onions, tomatoes.
- Soak the poppy seeds for about 15 minutes. Grind coconut flakes, poppy seeds to a smooth paste.
- Add mutton, half of the onion and tomatoes, curry leaves, crushed garlic flakes, chilly powder, coriander powder, turmeric powder and little salt to a pressure cooker.
- Add 1 cup water and pressure cook for 2 whistles in high.
- Heat oil, add cinnamon, cardamom, fennel seeds in medium flame.
- Add remaining onion and saute until it turns translucent.
- Add ginger garlic paste in low flame,once raw smell is gone add the remaining tomatoes, little salt (remember salt added while cooking mutton) and smash well.
- Once oil separates, add the cooked mutton with the stock and mix well.
- Add the ground coconut , poppy seeds paste and mix well.
- Allow it to cook in medium flame until it becomes thick. Make sure it is not liquid-ish like gravy.
- When the oil separates and mutton mixture has reached to a thick side dish consistency switch off flame.
- Garnish with freshly chopped coriander.
- The onions and garlic brings in the flavor to the dish so use accordingly.
- Adjust the spice level according to your taste.
- This dish has to be in masala consistency, as you are adding the mutton with the mutton stock it will take time for the water to evaporate and to reach that consistency. Cooking in the stock increases the flavor.