Authentic Mutton Chops Recipe – Ginger Garlic Marinade & Grill

Last Updated on 2 months by Neha Deshmukh

Authentic Mutton Chops Recipe – Ginger Garlic Marinade & Grill

Hey everyone! If you’re craving a truly flavorful and satisfying Indian meat dish, you have to try these mutton chops. This recipe is a family favorite, and honestly, it’s one I first perfected when I was trying to recreate my grandmother’s incredible cooking. The ginger-garlic marinade is the key – it really penetrates the meat and makes it unbelievably tender. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any mutton chops. They’re bursting with aromatic spices, incredibly tender, and have a lovely char from the grill. It’s a bit of a process, but trust me, the end result is so worth it. Plus, the smell while they’re cooking? Divine! You’ll love how easily the flavors come together for a restaurant-quality meal, right in your own kitchen.

Ingredients

Here’s what you’ll need to make these amazing mutton chops:

• 500 grams mutton chops
• 5 garlic cloves
• 1 inch ginger
• 2 tablespoons water (for grinding)
• 2 tablespoons plain yogurt
• 1 tablespoon red chilli powder
• 1 teaspoon coriander powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon salt
• 200 ml water (for marinade)
• 1 tablespoon ghee (for grilling)

Ingredient Notes

Let’s talk ingredients for a moment – a few little things can make a big difference!

• Mutton Quality: Seriously, good quality mutton is essential. Look for tender, well-marbled pieces. Shoulder chops or leg chops work beautifully.
• Garam Masala: Garam masala blends vary so much regionally! My family’s recipe leans towards the warmer side with cinnamon and cloves. Feel free to use your favorite blend, or even make your own.
• Ghee for Grilling: Don’t skip the ghee! It adds a beautiful richness and helps create those gorgeous grill marks. You can substitute with oil, but ghee really elevates the flavor.
• Fresh Ginger & Garlic: This is non-negotiable. Pre-minced just doesn’t compare. The fresh stuff is so much more fragrant and flavorful. I always peel my ginger with a spoon – it’s the least wasteful method!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make that marinade. Grind the ginger and garlic with 2 tablespoons of water to form a smooth paste.
2. In a bowl, combine the yogurt, red chilli powder, coriander powder, garam masala, salt, ginger-garlic paste, and 200ml of water. Mix well until everything is nicely combined.
3. Now, add the mutton chops to the marinade. Make sure each piece is well coated. Cover the bowl and let it sit for at least 30 minutes – longer is even better! I often marinate these overnight for maximum flavor.
4. Time to cook! Pressure cook the marinated chops on low heat for 10 whistles (or about 12-13 minutes in an Instant Pot) until the mutton is beautifully tender.
5. Once cooked, remove the chops from the pressure cooker. Don’t discard the liquid! Reduce the remaining liquid in a pan over medium heat until it thickens into a lovely sauce.
6. Finally, heat the ghee on a hot griddle. Grill the chops, basting them generously with the reduced sauce. This is where the magic happens – that beautiful char and incredible flavor!
7. Serve immediately while hot.

Expert Tips

Here are a few things I’ve learned over the years to make these chops even better:

• Tenderizing Mutton: Marinating is key, but you can also lightly pound the mutton with a meat mallet before marinating to help tenderize it.
• Perfect Grill Marks: Make sure your griddle is really hot before adding the chops. Don’t move them around too much – let them develop a good sear.
• Spice Level: Adjust the amount of red chilli powder to your liking. If you’re sensitive to spice, start with half a tablespoon.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and “mock mutton” (like seitan or jackfruit) for a delicious vegan version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments:
  • Mild: Reduce the red chilli powder to ¼ tablespoon.
  • Medium: Stick with the 1 tablespoon.
  • Hot: Add an extra ½ tablespoon of red chilli powder, or a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes these for Eid, and they’re a huge hit! They’re also fantastic for Diwali celebrations.

Serving Suggestions

These mutton chops are fantastic with:

• Steaming hot rice or naan bread.
• A side of raita (yogurt dip) to cool things down.
• A simple onion salad.
• A sprinkle of fresh coriander leaves.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What cut of mutton is best for chops? Shoulder or leg chops are ideal. They have enough fat to stay tender during cooking.
• How do I adjust the marinade time? At least 30 minutes is good, but overnight is best!
• Can I use a slow cooker instead of a pressure cooker? Yes, you can! Cook on low for 6-8 hours, or until the mutton is tender.
• What is the best way to reduce the sauce for a thicker consistency? Simmer it over medium heat, stirring occasionally, until it reaches your desired thickness.
• Can I freeze leftover mutton chops? Absolutely! Freeze in an airtight container for up to 2 months.

Enjoy! I really hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!