We usually grill, fry or make a sauce with mutton chops. There are front chops and back chops. You can ask the butcher as to whichever chops you want. This curry is spicy, tangy and chops are coated well with a thick sauce. There are many variations to make gravy or sauce. This sauce is tangy and spicy too. It is very easy to make and the sauce tastes really good. I have used ready made tomato puree (concentrated). If you want can use fresh tomato paste or puree, but it will not give that rich colour and taste.
Ingredients
- Mutton/lamb chops – 500 gms
- Water – 2 cups
- Ginger and garlic paste – 1 tbsp
- Oil – 2 tbsp
- Chilli powder – 1 tsp
- Crushed dry chillies – 2 tsp
- Curd – 2 tbsp
- Tomato puree – 2 tbsp (readymade, thick puree)
- Turmeric powder – 1/4 tsp
- Ginger and garlic paste – 2 tsp
- Cumin powder – 1/4 tsp
- Onion, medium size (chopped) – 1
- Coriander seeds and cumin seeds powder crushed (coriander seeds – 1 tbsp, Cumin seeds – 1 tsp)
- Lemon juice – 2 tbsp
- Salt – as per taste
For boiling mutton chops
For gravy
Method
- First cook mutton chops in a cooker with water, ginger and garlic paste and keep it aside. Close the lid of the pressure cooker and wait for 3 to 4 whistles and switch it off. Adjust timing and number of whistles according to your cooker instructions.
- Grind both coriander and cumin seeds in a spice grinder or pestle and mortar to a coarse powder and keep it aside.
- Put oil in a kadai, when it gets warm, add onions and fry until soft and light brown in colour.
- Add ginger and garlic paste, stir for 30 seconds. Then add the crushed coriander and cumin powder, stir it for few seconds (roast it).
- Add tomato puree and stir well for a few seconds. As it can burn, quickly add stock 1/2 cup (remaining liquid left after boiling chops) and mix well. When it comes to boil, add curd and other remaining spices. Mix quickly to keep the curd from curdling. Mix well.
- Now close the lid and cook for a while until it leaves oil and spices are cooked well. If getting dry, you can add stock in between. Do not cook it on a very high flame, cook it on medium heat.
- Now add chops and the remaining stock so that you get a good consistency for the sauce. Cook until a thick gravy is formed and the chops are well coated in it. Stir in between as it can burn and stick to the pan.
- Taste the sauce. Then add lemon juice according to your sour taste. If the sauce is very sour as you have already added tomato puri and curd, then avoid lemon juice.
- The sauce will be reddish in colour. At last sprinkle some lemon juice and simmer it for about 5 to 10 mins and then switch off the heat.
- Serve the mutton chops curry with pulao or plain rice. It is very tasty, spicy and sour. I am sure you will like it.
- When the onions are cooked first and ginger and garlic paste is added. Add mutton chops and all other ingredients, mix well, add 2 cups water and close the lid and cook directly until you get a good consistency for the gravy and chops are cooked well.
- Occasionally stir well and at last add lemon juice and simmer it for about 5 mins to 10 mins.
- When chops are added and gravy consistency is formed, keep stirring in between and cook it on medium heat.
- When it becomes a little dry, then add lemon juice, mix well and simmer until it becomes dry mutton chops. Stir it in between, otherwise it can burn.
- We call it as sukha mutton chops curry – meaning thick gravy, which is in a dry form coated to the mutton chops. For this, add little stock of mutton as we do not want gravy but we want it in a dry form. It will be like bhuna gosht or fried mutton chops curry.
- You can cook it dry until you get the consistency you want.
- It will give a different taste.
Sauce or gravy
Other method if pressure cooker is not available
Dry mutton chops curry – just the gravy is more dry.
Notes
- When you are making gravy or dry mutton chops, always stir in between, otherwise it can burn.
- If the stock is not enough you can add water or if stock is more, add required stock and keep the remaining in fridge and use for other gravies.
- Curd should be thick. When you add curd to the gravy mix it quickly as it can curdle or keep it off the fire and add curd.
- You can reduce chilli powder if you want the sauce to be less spicy. If crushed chilli powder is not available just add extra chilli powder.
- If the heat is very high you can reduce it in between and cook to ensure the gravy does not get burnt.
As a Chef I completely appreciate your blog and the way of your cooking. Thanks for sharing your cooking experience. Keep in touch with us for various Andhra style food by visiting home delivery restaurants at jp nagar | home delivery restaurant nearby nagarbhavi
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