I grew up in a part of the world where mutton (or lamb) chops was a normal part of the feast . Good mutton (or lamb) chops have a nice firmness to them. The meat needs to be juicy inside, but have a light layer of fat on the outside. I find that the best judges of whether a piece of mutton (or lamb) chops is good are my guests. I like to serve a small piece of meat with a portion of rice and naan bread and see how my guests like the taste. Most will say it’s good but they would prefer the next piece to be slightly hotter. The best piece of mutton (or lamb) chops is when the meat is so tender
Lamb is a great meat to use in curries. It’s attractive and tender, and the flavor is more mild than beef. My favorite recipe for lamb chops curry is a combination of Indian spices and flavors with a wonderful rich sauce. I first came up with this recipe on a trip to India, and it was so delicious that I’m thrilled to share it with you. It makes great leftovers, so you can enjoy it over the next couple of days.
This recipe originates from India, and has been recreated in my own kitchen. Perfect for a cool winter evening, or as an ingredient for many Indian dishes.. Read more about lamb chops curry with potatoes and let us know what you think.
This is a semi-gravy lamb chops curry made with an onion and tomato sauce that is extremely simple to make. The chops are nicely covered with a rich sauce and are spicy and acidic. I used prepared tomato puree to give the curry that rich appearance (concentrated). There are two types of chops: front and rear. You may request whichever chops you want from the butcher. You may use a variety of meats, such as chops, bones, ribs, and so on – the variety adds to the flavor.
Time to prepare: 5 minutes
Time to cook: 25 minutes
- 500 gms mutton/lamb chops
Mutton chops are boiled in this recipe.
- 1 1/2 cups water
- 2 tsp ginger and garlic paste
spices that have been roasted
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 3 tbsp. oil
- a medium onion – 1 a medium onion – 1 a medium onion – 1 a medium onion –
- 1 teaspoon chili powder
- 1 tsp crushed chilli powder
- 2 tbsp. curd
- 2 tbsp tomato puree (thick, ready-made puree)
- 1/4 teaspoon turmeric powder
- 2 tsp ginger and garlic paste
- 1/4 teaspoon cumin powder
- 2 tbsp lemon juice
- a pinch of salt (to taste)
- a few coriander leaves
- In a pan, roast the coriander and cumin seeds for a few minutes over a low heat until the color changes and the fragrance begins to emerge.
- In a spice grinder or pestle and mortar, pound the coriander and cumin seeds to a coarse powder. Set aside for now.
- In a cooker, first cook the mutton chops with water, ginger, and garlic paste. Set aside for now. Close the pressure cooker cover and wait for 3 to 4 whistles before turning off the heat. Depending on your cooker’s instructions and the quality of the mutton/lamb, adjust the time and amount of whistles.
To make the curry
- Place oil in a kadai or other non-stick pot over high heat. When it’s hot, add the onions and cook until they’re tender and light brown in color.
- Stir in the ginger and garlic paste for 30 seconds.
- Combine the crushed coriander, cumin powder, and tomato puree in a mixing bowl. On a medium heat, stir well for 1 to 2 minutes.
- Add 1/2 cup stock immediately before it burns (the remaining liquid left after boiling the chops). Mix thoroughly.
- When the water begins to boil, add the curd and the other spices. To keep the curd from curdling, mix it rapidly. At this point, keep the flame low.
- Close the top and simmer for a few minutes, or until the oil has evaporated and the spices are well cooked. You may add stock in between if it’s becoming too dry. Cook it on a medium heat rather than a high flame.
- To achieve a nice consistency for the sauce, add the remaining liquid and salt.
- Toss in the chops. Cook until a rich gravy forms and the chops are well covered. Because it may burn and cling to the pan if not stirred in between.
- The chops are nicely coated with a delicious reddish sauce, and the curry has left oil on the corner edges. Finally, add some lemon juice and cook for 5 to 10 minutes. Turn the heat off.
- Serve with coriander leaves as a garnish. Mutton chops curry may be served with pulao or plain rice.
If you don’t have access to a pressure cooker, there are other options.
- The onions should be cooked first, followed by the ginger and garlic paste. Combine the mutton chops and the other ingredients in a large mixing bowl. Mix thoroughly. Close the cover and add 2 cups of water. Cook until the gravy reaches a nice consistency and the chops are cooked through.
- Periodically, give it a good stir. Finally, add the lemon juice and cook for 5 to 10 minutes.
- You may use regular chilli powder instead of crushed chilli powder, but adjust the amount to taste.
- Check the sourness of the sauce and add lemon juice if needed. If the sauce is already extremely sour from the tomato puree and curd, skip the lemon juice.
- You may cook it until it reaches the desired consistency by cooking it dry. Sukha mutton chops are mutton chops that have been coated in a dry form. Because we don’t want a lot of gravy, add a little stock from the mutton simmering. It’ll be similar to bhuna gosht, which is a semi-dry mutton chops dish.
- Always stir every now and again while cooking semi-dry curries or dry mutton chops, and keep the heat medium to low. Otherwise, it may catch fire.
- You may add water if the stock isn’t enough. If there is more stock than needed, add it and save the rest in the fridge to use in future curries.
- If you add the curd to the curry too soon, it will curdle. When adding curd, keep the pot off the heat.
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Frequently Asked Questions
Is lamb or mutton better for Curry?
Mutton is the meat of a sheep and lamb is the meat of a goat. Lamb has a stronger flavor than mutton, so it would be better for curry.
What is best cut of meat for lamb curry?
I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.
What is the most tender lamb chop?
The most tender lamb chop is the center of a lamb chop.