Mutton Chops Recipe – Authentic Indian Fried Mutton with Spices

Last Updated on 4 months by Neha Deshmukh

Mutton Chops Recipe – Authentic Indian Fried Mutton with Spices

Hey everyone! If you’re craving a truly satisfying and flavorful Indian meat dish, you have to try these mutton chops. They’re crispy on the outside, incredibly tender on the inside, and packed with aromatic spices. I remember the first time my grandmother made these for me – the smell alone was enough to make my mouth water! This recipe is a tribute to her, with a few little tweaks I’ve learned over the years.

Why You’ll Love This Recipe

These aren’t just any mutton chops. They’re a celebration of Indian flavors! Here’s what makes them special:

• Tender & Juicy: Pressure cooking followed by a flavorful fry ensures the mutton is melt-in-your-mouth tender.
• Spice-Packed: A vibrant marinade infuses the mutton with a beautiful blend of spices.
• Crispy Perfection: Frying gives the chops a delightful, golden-brown crispiness.
• Relatively Easy: While it takes a little time, the steps are straightforward and totally worth it.

Ingredients

Here’s what you’ll need to create this magic:

• 6 mutton chops
• 2 medium onions, sliced
• 1 teaspoon ginger-garlic paste
• 1 tablespoon oil (plus 4 tablespoons for frying)
• 1-2 cups water (approximately 240-480ml)
• 2 teaspoons thick yogurt
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• ½ teaspoon black pepper
• 2 teaspoons corn flour
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• A pinch of red food color (optional)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Garam Masala: This is the heart and soul of Indian cooking! Every family has their own blend, but a good quality garam masala will add warmth and complexity.
• Kasoori Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully fragrant flavor. If you can’t find it, I’ll share a substitution in the FAQs.
• Yogurt: The yogurt is crucial for tenderizing the mutton and creating a beautiful marinade. Use thick, full-fat yogurt for the best results.
• Spice Blends: Regional variations exist! Some families add a pinch of amchur (dried mango powder) for tanginess, or a dash of cinnamon for extra warmth. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s pressure cook the mutton. Add the mutton chops, sliced onions, ginger-garlic paste, 1 tablespoon of oil, and 1-2 cups of water to your pressure cooker.
2. Cook for 1-2 whistles on medium heat. Be careful not to overcook, or the mutton will become tough.
3. Once cooked, let the pressure release naturally. Then, drain any excess water by simmering uncovered for a few minutes if needed. Let the chops cool down.
4. Now for the marinade! In a bowl, whisk together the yogurt, red chili powder, turmeric powder, salt, ginger-garlic paste, coriander powder, cumin powder, garam masala, black pepper, corn flour, kasoori methi, and red food color (if using).
5. Coat the cooled mutton chops thoroughly with this vibrant marinade. Make sure every nook and cranny is covered!
6. Let the chops marinate for at least 15-20 minutes. Longer is better – even overnight in the fridge!
7. Heat 4 tablespoons of oil in a pan over medium-low heat. Gently fry the marinated chops for 10-12 minutes, turning occasionally, until they are evenly browned and crispy.
8. Drain the fried chops on paper towels to remove any excess oil.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan: Fry the chops in batches to ensure they get nice and crispy.
• Low and Slow: Frying on medium-low heat prevents the outside from burning before the inside is cooked through.
• Marination is Key: The longer the mutton marinates, the more flavorful and tender it will be.

Variations

• My Family’s Secret: My aunt always adds a squeeze of lemon juice to the marinade for extra zing!
• Spicier Version: If you like things hot, add a pinch of cayenne pepper or increase the amount of red chili powder.
• Herby Delight: Throw in a handful of chopped cilantro or mint to the marinade for a fresh twist.

Vegan Adaptation

Want to enjoy the flavors without the mutton? No problem!

• Mutton Substitute: Use seitan or jackfruit as a plant-based alternative.
• Yogurt: Substitute with a plant-based yogurt like soy or cashew yogurt.

Gluten-Free Adaptation

• Corn Flour: Ensure your corn flour is certified gluten-free.

Spice Level Adjustment

• Red Chili Powder: Easily adjust the heat by increasing or decreasing the amount of red chili powder. Start with less and add more to taste.

Festival Adaptations

These mutton chops are a staple during special occasions like Eid and Bakrid. They’re often served as part of a larger feast with biryani, curries, and desserts.

Serving Suggestions

These chops are incredibly versatile! Here are a few ideas:

• With Rice: Serve with fluffy basmati rice and a side of raita (yogurt dip).
• With Salad: A simple onion and cucumber salad provides a refreshing contrast.
• As an Appetizer: Perfect for parties – serve with mint chutney or tamarind chutney.

Storage Instructions

• Leftovers: Store leftover mutton chops in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan or microwave until warmed through. They won’t be as crispy, but still delicious!

FAQs

What cut of mutton is best for making chops?

Shoulder or leg of mutton are excellent choices. They have enough fat to stay tender during cooking.

How can I avoid the mutton chops from becoming tough?

Don’t overcook them in the pressure cooker! Also, the yogurt marinade is key for tenderizing.

Can I marinate the mutton chops overnight for a more intense flavor?

Absolutely! Overnight marination is highly recommended.

What is kasoori methi and can I substitute it?

It’s dried fenugreek leaves. If you can’t find it, you can use a teaspoon of dried mint leaves, but the flavor won’t be exactly the same.

How do I adjust the spice level of this recipe?

Simply adjust the amount of red chili powder.

Can I bake or air fry these mutton chops instead of frying?

Yes! You can bake them at 200°C (390°F) for about 20-25 minutes, or air fry at 180°C (350°F) for 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried, but still tasty.