Mutton chops curry

Prep time; 15 mins
Marinate time; 2 hours
Cooking time; 45 mins
Total time; 1 hour


For the chops

1 kg lamb chops
1 tablespoon garlic-ginger paste
2 tablespoon olive oil
Salt and pepper to taste


4 cloves
4 cardamoms
4 small bay leaves
1 piece cinnamon
1 anise star
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon cayenne pepper


2 tablespoon olive oil
3 medium tomatoes
1 large onion
1 teaspoon garlic ginger paste
2 chiles
2 cups water
Salt to taste
Cilantro/ Parsley for garnish


Grate ginger and mince garlic for the lamb chops

Place lamb chops, garlic, ginger, salt and olive oil in a zip-lock bag, mix well. Marinate for at least 2 hours, or overnight

Place tomatoes, onion and chiles in a food processor to make a paste

Mince garlic and grate ginger for gravy; finely chop parsley/ cilantro leaves

In a saucepan/ frying pan over medium high heat, cook garlic and ginger in boiled oil for about 1 minute. Add lamb chops. Spread them over the pan so they cook evenly. Cook on both sides until light brown

Add whole spices; cinnamon, cardamoms, gloves, anise star and bay leaves. Cook covered for about 2 minutes

Add tomato-onion-chili puree and the remaining spices;, cayenne pepper, cumin powder, coriander powder and turmeric powder. Season with salt. Cover again until tomatoes are well cooked

Add water, cook covered over medium heat for about 20-30 minutes; or until gravy thickens and meat is tender. Garnish with cilantro/ parsley leaves

Serve hot


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