Friday, 7 March 2014

There are few recipes in my blog for mutton recipes; however the mutton chops is a recipe which is always a favorite among most non vegetarians. It’s a most common recipe found in many restaurants and especially it’s famous in the parotta shops in Tamil Nadu hotels. The making is little different from the normal mutton recipes, and taste awesome when served along with parotta or any rice varieties. Basically this recipe is a thick semi gravy consistency, and hence its takes little more time than the usual time for the preparation, as the gravy should get thick when kept in the flame.

Always I prefer using the red onion for this, as it gives a very good taste and a spice to the recipe. Coming to the pieces, cut into small pieces which is very essential for making mutton chops as big pieces are most suitable for curry or gravy recipes. With lot of my readers I am glad to present this for them. There are lots of ways to prepare the mutton chops, this version is something that I got from my Amma :) and it was really tasty when it’s done. Do try it at your kitchen and I bet you will definitely make it as a favorite for your Sunday cooking.


  • Mutton (cut into small pieces)- 1 Lb/ ½ Kg
  • Tomato (medium size) – 2
  • Onion- 1 Big Size
  • Ginger Garlic Paste - 1 Tspn
  • Garlic pieces - 6 no(crushed)
  • Coriander Powder -1 1/2 Tspn
  • Chilly Powder - 1 1/2 Tspn
  • Turmeric powder - 1/4 Tspn
  • Garam Masala- 1 Tspn
  • Curry Leaves
  • Coriander Leaves
  • Salt – To Taste
  • Oil – 5 Tspn
  • Lemon- half

To Grind:

  • Coconut Shredded- 2 Tspn
  • Poppy seeds - 1 Tspn
Spices to add:
  • Cinnamon- 1 small stick
  • Bay Leaves- 1
  • Cardamom- 2 pieces
  • Cloves- 2 Nos


  • Ground the coconut along with the poppy seeds and keep aside.
  • Pressure cook the mutton, half of the onion and tomato(1), curry leaves, crushed garlic, chilly, coriander, turmeric powder with 1 cup of water for 4-5 whistles.
  • In a separate pan, add oil and the spices to add ingredients and sauté for a minute.
  • Add the other half of onion, tomato (1) and ginger garlic paste, garam masala and sauté again until it becomes mushy.
  • Add the cooked mutton piece along with the water and cook for about 10 minutes or until the water is dried out.
  • Add the grounded coconut paste and cook again for about 5 minutes for the gravy to observe well.
  • Squeeze the lemon for the juice to it and garnish with coriander leaves.


"Do not add more than the said coconut as it may change the taste and the texture.

For best results use sesame oil, if you don’t want to then go for any oil of your choice.

Stir occasionally for the gravy to mix well with the mutton and you can bring the flame low when you are adding the coconut paste."



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