Mutton Chops Curry
Indian Cuisine
Kerala’s rich trading history brought together Arab, Mughal, and Persian influences, which seamlessly blended with local ingredients to create dishes like Mutton Korma. This dish, traditionally served during weddings and feasts, is a slow-cooked mutton curry in a cashew and coconut-based gravy, delivering an unforgettable, creamy texture.
PREP TIME
15 minutes
TOTAL TIME
1 hour
SERVES
4 Portions
Ingredients
1.
Mutton (chops) – 500g
2.
Onions – 1 cup, sliced
3.
Garlic – 1 tbsp, crushed
4.
Ginger – 1 tbsp, crushed
5.
Red chilli powder – 1 tbsp
6.
Black pepper powder – 1½ tbsp
7.
Turmeric powder – ¼ tsp
8.
Red chilli powder – 1 tsp
9.
Lemon juice – 1 tbsp
10.
Curry leaves – 1 sprig
11.
Coconut oil – 1½ tbsp
12.
Hot water – ½ to 1 cup
13
Salt – to taste
Direction
Step 1
In a pot, add mutton chops, salt, and enough water. Cook until the meat is tender. Reserve some of the mutton stock for later.
Step 2
Dry roast black pepper, red chilli powder, and turmeric for a minute, then grind into a fine powder.
Step 3
Heat coconut oil in a pan. Add curry leaves, onions, crushed garlic, and ginger. Sauté until golden brown.
Step 4
Mix the ground spice powder with a little water to form a paste. Add this to the pan and cook for 2-3 minutes until fragrant.
Step 5
Add the cooked mutton chops to the pan. Sauté on medium heat until they are well-coated with the spices and slightly dry.
Step 6
Pour in the reserved mutton stock and let it simmer until the curry reaches your desired thickness.
Step 7
Add lemon juice, mix well, and turn off the heat.
Step 8
Enjoy this spicy, peppery delight with parotta, chapati, or steamed rice.
Tip
For extra depth of flavour, marinate the mutton with black pepper, turmeric, and lemon juice for at least 30 minutes before cooking. This enhances the taste and makes the meat more tender.
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Shop this recipe
Cuisine
Share the recipe
Mutton Chops Curry
Indian CuisineKerala’s rich trading history brought together Arab, Mughal, and Persian influences, which seamlessly blended with local ingredients to create dishes like Mutton Korma. This dish, traditionally served during weddings and feasts, is a slow-cooked mutton curry in a cashew and coconut-based gravy, delivering an unforgettable, creamy texture.
PREP TIME
15 minutes
TOTAL TIME
1 hour
SERVES
4 Portions
Ingredients
1.
Mutton (chops) – 500g
2.
Onions – 1 cup, sliced
3.
Garlic – 1 tbsp, crushed
4.
Ginger – 1 tbsp, crushed
5.
Red chilli powder – 1 tbsp
6.
Black pepper powder – 1½ tbsp
7.
Turmeric powder – ¼ tsp
8.
Red chilli powder – 1 tsp
9.
Lemon juice – 1 tbsp
10.
Curry leaves – 1 sprig
11.
Coconut oil – 1½ tbsp
12.
Hot water – ½ to 1 cup
13
Salt – to taste
Direction
Step 1
In a pot, add mutton chops, salt, and enough water. Cook until the meat is tender. Reserve some of the mutton stock for later.
Step 2
Dry roast black pepper, red chilli powder, and turmeric for a minute, then grind into a fine powder.
Step 3
Heat coconut oil in a pan. Add curry leaves, onions, crushed garlic, and ginger. Sauté until golden brown.
Step 4
Mix the ground spice powder with a little water to form a paste. Add this to the pan and cook for 2-3 minutes until fragrant.
Step 5
Add the cooked mutton chops to the pan. Sauté on medium heat until they are well-coated with the spices and slightly dry.
Step 6
Pour in the reserved mutton stock and let it simmer until the curry reaches your desired thickness.
Step 7
Add lemon juice, mix well, and turn off the heat.
Step 8
Enjoy this spicy, peppery delight with parotta, chapati, or steamed rice.
Tip
For extra depth of flavour, marinate the mutton with black pepper, turmeric, and lemon juice for at least 30 minutes before cooking. This enhances the taste and makes the meat more tender.
Shop this recipe
Cuisine
Share the recipe
Shop this recipe
Cuisine
Share the recipe
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