Mutton Chop Curry

Name: Mutton Chop Curry
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h
Yield: 15
Ingredients: 1.5 kg mutton chops; 1.5 tbsp salt; 1 tsp turmeric; 2 tbsp Kashmiri red chilli powder; 1 tsp red hot chilli powder; 3 tbsp coriander-cumin powder; 2 tbsp garlic paste; 2 tbsp ginger paste; 1 tbsp malt vinegar; 0.5 cup oil; 3 tbsp ghee; 4 onions; 1 tsp whole cumin seeds; 2 black cardamom pods; 1 small cinnamon stick; 1 tsp cloves; 1 tsp black peppercorns; 1 tsp green cardamom pods; 1 tin tomato pulp; 3 tbsp concentrated tomato puree; 500 ml water; 1 tbsp whole cumin seeds; Fresh coriander, chopped

Aamna Bawa 23rd October 2024

Servings: 15 Total Time: 2 hrs Difficulty: Intermediate

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Mutton chop curry is bone-in mutton chops marinated in chilli, garlic, ginger and a splash of malt vinegar, then simmered in a rich onion and tomato gravy until tender. It’s the one to make for big family meals and special occasions.

Aamna browns the onions slowly with whole spices, uses both tinned tomato pulp and concentrated purée for depth, and finishes with whole cumin seeds. Using lamb chops instead? They’re ready in about 45 minutes.

Why this recipe works

Malt vinegar in the marinade. A tablespoon adds a gentle tang that cuts through the rich gravy.
Slow-browned onions and whole spices. Twelve minutes in oil and ghee with cumin, cardamom, cinnamon, cloves and peppercorns builds a deep, sweet base.
Two kinds of tomato. Tinned tomato pulp and concentrated purée give the gravy body and colour.
Kashmiri chilli. It gives that deep red colour without too much heat.

Tips for the best mutton chop curry

Fry the tomatoes properly. Give them about 10 minutes, until the oil rises to the top.
Mutton or lamb. Mutton chops need about 90 minutes. Lamb chops need about 45 minutes and a little less water.
Reduce at the end. Take the lid off and cook on high for about 6 minutes, stirring often. A splatter guard helps.
No tomato pulp? Use fresh chopped tomatoes and cook them down for longer.
Make it ahead. It freezes well. Defrost in the fridge overnight and reheat until piping hot.

What to serve with mutton chop curry

Serve with steamed basmati rice, naan or paratha, and a cucumber and mint raita to balance the rich gravy. For other ways with chops, try our crispy mutton fried chops or the mutton chops biryani.

Mutton Chop Curry FAQs

How do you cook mutton chops so they’re tender?

Marinate them, sear them in the gravy, then simmer gently with the lid on for about 90 minutes. Low heat and time are what make them tender.

What is the difference between mutton chops and lamb chops?

Mutton comes from an older animal, so it has more flavour but needs longer cooking. In this curry, mutton chops take about 90 minutes and lamb chops about 45.

Can I freeze mutton chop curry?

Yes. Portion it into airtight containers, defrost in the fridge overnight and reheat on the hob or in the microwave until piping hot.

Is mutton chop curry spicy?

It has a medium heat. Kashmiri chilli is more about colour than heat, so for a milder curry reduce the hot chilli powder and keep the Kashmiri.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Mutton Chop Curry

Mutton Chop Curry with a rich, spiced gravy, just look at how magnificent it is!

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: High Protein

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Prep Time 10 mins Cook Time 110 mins Total Time 2 hrs Difficulty: Intermediate Servings: 15 Estimated Cost: £ 15 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Mutton Chops:

In a large bowl, mix the mutton chops with salt, turmeric, Kashmiri chilli powder, red hot chilli powder, coriander-cumin powder, garlic paste, ginger paste, and malt vinegar. Give it all a good mix, then set aside while you prepare the onions and tomatoes.

Prepare the Onions and Spices:

Roughly chop the onions. In a medium-heated cooking pot, pour in the oil and ghee. Once hot, add all the chopped onions and fry them for about 12 minutes until they turn a lovely brown.
Halfway through, add the whole cumin seeds, black cardamom pods, cinnamon stick, cloves, black peppercorns, and green cardamoms. Let these spices bloom in the oil, releasing their rich aromas.

Cook the Tomatoes:

Once the onions are golden, add the tin of tomato pulp and concentrated tomato puree. Fry for another 10 minutes until the tomatoes lose their rawness and the oil starts to rise to the top of the mixture.

Add the Mutton Chops:

Carefully add the marinated mutton chops to the pot. Stir well, making sure the meat is coated in the onion-tomato mixture, and let it sear for about five minutes.

Simmer the Curry:

Pour in 500 millilitres of water, or enough to cover the meat, and bring the curry to a gentle boil. Cover with a lid, reduce the heat, and let it cook for 90 minutes.
If using lamb chops, reduce the water slightly and cook for 45 minutes instead, as lamb cooks faster than mutton.

Reduce the Gravy:

After the cooking time, remove the lid and increase the heat to thicken the gravy. Use a splatter guard to avoid any mess and stir regularly to prevent sticking. Cook for about six minutes until the gravy has reached your desired consistency.

Final Aromatic Touches:

Add one tablespoon of whole cumin seeds and stir them into the curry. Cover with the splatter guard for one more minute, then turn off the heat.

Garnish and Serve:

Garnish with fresh chopped coriander for a pop of brightness and serve hot.

Note

Kashmiri Chilli Powder:

Kashmiri chilli powder adds a vibrant colour to the curry without making it too spicy. If you prefer a milder dish, you can reduce the red hot chilli powder, but keep the Kashmiri for that beautiful hue.

Cooking Time for Mutton vs. Lamb:

Mutton chops require a longer cooking time than lamb chops. If using lamb, reduce the cooking time to 45 minutes and adjust the water quantity to ensure the meat remains tender.

Tomato Base:

Using both tomato pulp and concentrated tomato puree adds depth and richness to the gravy. If you don’t have tomato pulp, you can substitute with fresh chopped tomatoes, but you’ll need to cook them down longer.

Splatter Guard:

Reducing the gravy can be a bit messy, so a splatter guard will save you from cleaning up later. Stir frequently to prevent the curry from sticking to the bottom of the pan.

Freezing and Reheating:

This curry is perfect for meal prep and freezes beautifully. Portion out any leftovers into airtight containers. To reheat, simply defrost in the fridge overnight and warm on the hob or in the microwave until heated through.

Serving Suggestions:

This curry pairs wonderfully with steamed basmati rice, naan, or paratha. For a complete meal, serve alongside a refreshing cucumber and mint raita to balance the rich flavours of the curry.

Mutton or Lamb:

If you’re using mutton, expect a more robust flavour, but lamb will work just as well for a slightly more delicate dish. Both options provide tender, flavourful meat, so it’s really up to your personal preference.

Keywords: Mutton Chop Curry, Mutton Curry Recipe, Chop Curry

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