Mutton chops are very popular in North India , especially in the Awadhi/Oudh region and Hyderabad. One of my all-time favourite , this authentic dish goes well with all kind of breads, rotis, naan and paratha. The speciality of this delicacy is its royal flavours (having originated in the Mughal period) and rich aroma of the Indian garam masala. The smooth, creamy texture of the curry is due to the curd/yoghurt. The chops(when cooked perfectly) are tender, juicy and flavourful. The curry has a subtle spicy taste from the various spices used.
The mutton chops are generally marinated in such spices and cooked in a gravy of thick consistency over a slow fire to get the perfect result and a elegant dish to die for.
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1/2 kg mutton or lamb chops
- 200 gms thick curd(not too sour)
- 1 tbsp Ginger garlic paste
- 1 big onion chopped and fried
- 1tsp coriander powder
- 1/2 tsp kashmiri mirch
- 1 tsp Cumin
- 1 inch cinnamon
- 12-14 black pepper
- 3-4 dried red chillies
- 5-6 green cardamom
- 6-7 cloves
- 1-2 threads of mace
- 1 tsp poppy seeds
- Salt to taste
- 2-3 tbsp pure ghee
- Finely grind the lightly fried onions and the garam masala with 2 tbsp of curd. Marinate the chops with this masala, ginger-garlic paste, kashmiri mirch, salt and the rest of the curd.
- Pour ghee in a heavy bottom vessel and sauté marinated chops. After 2-3 minutes add coriander powder, mix properly and keep cooking it till the oil separates from the masala.
- Seal the lid and simmer until mutton chops become tender.
- Garnish with cilantro leaves and serve hot with your choice of bread.