Mutton Chops Recipe with step by step photos and short video. This post shares Karnataka Style Mutton chops which is a spicy green curry. Consistency of this curry is neither thick or thin , it lies in between. A hot green coloured , coocnut based curry gets well with Ragi Mudde / Ragi Balls, Steamed rice , Idli and even Indian flat breads like Akki Roti , Phulka , Chapati and Puri .

About this Recipe

Mutton Chops is basically made from Lamb Chops cut pieces . But you can also make this curry with tender lamb or goat pieces. Generally tender lamp pieces are cooked in an open pot on woodfire . But for the ease and non availability of wood fire in my kitchen , I have cooked on gas stove in a pressure cooker to speed up the cooking process. If you enough time , you can cook in a open pot till mutton is completely cooked .

Black Peppercorn and green chillies are the main ingredients that gives heat to the dish. No red chilli ot its powder is used in this recipe. Spices along with fresh coconut are roasted in oil , blend to fine paste and mutton is cooked in this green masala.

Basically Mutton chops consistency is not too thick nor thin. But you can always adjust it by adding or reduceing water as per your likings.

As mutton has lot of fat in it , I have used minimal amount of oil required to make in this recipe . But adding 1 extra Tbsp of Ghee will make this dish more delcious. But before adding ghee/ oil to any mutton curry , do check the quality of the mutton and amount of the fat it has. Because once cooked fat in the mutton melts and at times it may be bit too much.

As this curry is from Karnataka, like anyother Karnataka based curries , fresh coocnut is used her. It gives a distinct flavour and also adds some thickness to the curry. If fresh coconut is not available , you can use dry coconut provided its soaked in warm milk for about 1 to 2 hours.

Pro Tips and Variations to make Mutton Chops Recipe

• Preferabbly use Lamb Chops cut , if not use tender lamb/ goat curry cut pieces only.
• Roasting of the spices helps to release the oils and makes the dish more aromatic.
• If Poppy seeds are not available , you can consider adding 4 to 5 cashews.
• If poppy seeds are used , first blend the masala without adding water as smooth as possible and later add water part by part . Such that poppy seeds are also blended along with masala.
• For more thicker mutton chops , add 2 tbsp of roasted grams while blending the masala.
• Cook Mutton Chops till you see specks of oil floats on top of the curry.

If intresyed you can try these mutton recipes from blog ; Keema Masala and Keema Balls Curry | Karnataka Style

Recipe Card for Mutton Curry

Step by Step Directions to make Mutton Chops:

To cook Mutton

Wash mutton well and drain water completely.

In a pressure cooker , add 1 Tsp of cooking oil .

Add 1 bay leaf , cinnamon sticks , cloves and green cardamom and saute for a minute till spices turn aromatic

Now add in mutton into the pressure cooker.

Add Turmeric powder and 1 tsp salt.

Mix well everything and close the lid.

Pressure cook for 2-3 whistles. Allow pressure to settle down naturally.

Open the lid and check whether mutton is well cooked. If its not cooked again pressure cook for 1 or more whistles. Cooking of mutton depends on how tender the meat is , so cook accordingly.

To make masala paste

In a Pan/ kadai , heat 1 Tsp of oil.

Add cinnamon sticks , cloves , black pepper corns ,1 green cardamom and saute for a 1-2 minutes till spices turns aromatic.

Now add ½ tbsp of poppy seeds / kus kus and saute for few seconds.

Add 1 small onion, 20-22 garlic cloves, 2” inch ginger and 5-6 green chillies.

Saute till raw smell of onion and garlic goes off.

Now add in ⅓ cup of coconut, turmeric powder and coriander powder,

sauté for 3-4 minutes, till it turns aromatic.

Turn off the stove and let it cool completely.

Transfer roasted spices into a mixer jar/ blender, add coriander leaves

And blend to a smooth paste by adding little water.

To make curry

In the same pan/ kadai , heat 1 tbsp of ghee and 1 tbsp of oil.

Add 1 medium size onion  chopped and 2 Tbsp of chopped mint leaves and sauté along with onions till onions turns translucent.

To this , add above prepared green masala paste and  ¼ - ½ cup of blender rinsed water

Cook masala paste on medium heat , until  it starts to bubbles or oil starts to release from the edges. This is very important step masala should smell aromatic and there should not be any kind of raw smell in the masala.

Now add cooked mutton pieces and mix well, let masala paste coats mutton.

Let mutton mixes well with masala paste and cook for 3-4 minutes.

Add 1.5-2 cups of water, salt as per taste and mix well. If you want a thick gravy then just add 1 cup of water.

Cover lid and continue to cook on medium heat till it comes to boiling and oil starts to float on top.

Now open lid and keep on simmer for 2-3 minutes.

If you want a thick gravy , continue to cook curry in open untill it reaches the desired consistency .

Turn off the stove. And serve with steamed rice or flat bread of your choice.