Lamb chop curry recipe | Mutton chop curry recipe

Lamb chop curry is a rich and flavorful curry made with tender lamb chops, onions, spices and coconut paste. It is a thick, rich and aromatic curry that goes perfectly with hot rice, idli, dosai, chapathi, appam, idiyappam, parotta and poori. . The curry is cooked slowly and develops the flavor of the mutton, making it a perfect side dish.

Lamb chop curry recipe

This curry is made with bone-in mutton and the pieces are cut into large pieces. It tastes so delicious with just about everything, especially chapati, rice, curd rice, coconut rice, parotta or whatever your heart desires.

In every South Indian household, mutton curry is the staple dish on the Sunday menu and this week I wanted to try something different from the usual preparation.

About Curry Lamb Chops

Lamb chop curry is a flavorful spicy curry made with freshly ground masala, coconut and coconut milk. The curry is tempered with sliced ​​fried onions which are added at the end to make a super flavorful curry.

This lamb chop curry is a simple and flavorful dish inspired by the flavors of South India. Its taste is so rich and comforting that it goes very well with rice, idli, dosai, chapathi, appam, idiyappam, parotta and poori.

Similar recipes

This chop curry is made with pantry staples like onion, coconut, ginger, garlic, and plenty of whole spices used to bring a deep, rich aromatic flavor. The chops are cooked in a pressure cooker with fresh spices like poppy seeds, dry red chillies, fennel seeds, coriander seeds, cumin seeds.

Once the meat is cooked, whole spices and onion are tempered in coconut oil and added to the curry. This gives a rich flavor and improves the overall taste.

For best results, try using all the spices listed under the masala. You can replace the dried red chillies with Kashmiri chilli for less heat if needed.

Ingredients

• Sheep: Use tender, bone-in pieces of mutton as they add a rich meaty flavor to the curry. Their slow cooking makes them soft, juicy and absorbs the flavor of the spices well.
• Turmeric powder: I have used only turmeric powder, no other spice powders are used in this curry. If you prefer, you can add Kashmiri chili powder or garam masala powder to make it a rich curry.
• Fresh grated coconut: Freshly grated coconut makes the curry thicker and richer in texture.
• For Masala : Poppy seeds, dry red chillies, coriander seeds, fennel seeds, cumin seeds, ginger and garlic are ground into a smooth paste. This flavorful spice paste gives curry its characteristic aroma, heat and taste.
• Coconut oil: Coconut oil used to temper whole spices. It gives a rich coconut aroma and enhances the flavor of the curry. You can also replace it with ginger oil for an authentic taste.
• Whole spices : Cinnamon, cardamom, cloves and star anise are tempered in hot oil. This releases a strong aroma and makes the curry more flavorful.
• Onion : Onions add sweetness and a slight crunch when sautéed in oil and added to curry. You can also swap with shallots for a traditional taste.
• Lemon juice: Lemon juice added at the end for a fresh taste and balances the overall flavor of the curry.
• Coriander leaves: Coriander leaves are used to garnish curry. It enhances the taste, appearance and flavor of the curry.

Step by step photos

Make fresh masala

1) Take the fresh masala ingredients.

• 3 tbsp poppy seeds/Kasa Kasa/Khus Khus
• 10 undried red peppers
• 2 tablespoons of coriander seeds
• 1 tablespoon of fennel seeds
• 2 teaspoons of cumin seeds
• 4 cm peeled and chopped ginger
• 10 peeled garlic cloves

2) Place all the ingredients in a blender.

3) Add water a little at a time and grind into a smooth paste. Since I used a small blender bowl, I ground the coconut separately. If you are using a large mixing bowl, you can add coconut to it and blend it into a smooth paste.

4) Here I add the coconut in a blender, add water little by little and make a smooth puree.

5) Freshly made coconut paste.

6) Add the coconut paste into the freshly ground masala and mix well.

7) This is your freshly ground masala. Set this aside until you need it.

Make coconut milk

8) Take fresh coconut in a blender bowl, add some water and make a smooth paste.

9)Now the coconut is ground. Instead, you can also use packaged coconut milk.

10) Pass it through a fine sieve and extract the fresh coconut milk.

11) Freshly made thick coconut milk is ready. Put that aside for a while.

Pressure cooked mutton

12) Prepare the pieces of mutton in a pressure cooker.

13)Add coconut and fresh masala paste.

14) Pour in the coconut milk.

15)Add salt.

16) Add the turmeric powder.

17) Mix well. Cover and pressure cook for 8 whistles, simmer for 10 minutes. Turn off the heat and let the steam escape on its own.

18)The mutton is cooked. Set that aside, we’re going to do the quenching now.

Tempering

19) Heat coconut oil in a pan. Add the whole spices listed below and sizzle for a minute.

20) Add the sliced ​​onions. Fry and cook until the onions turn golden brown.

21)Now the onions are fried.

22)Pour this into the curry and mix well.

23) Add lemon juice according to your taste.

24) Add the coriander leaves.

25)The mutton curry is ready.

26) Serve hot.

Expert advice

Grinding the masala: Grind the masala paste very smooth, which gives the curry its thick texture and rich taste.

Use with bone: For this curry, it is best to use bone-in pieces of mutton. The bones release flavor and create a flavorful, more satisfying sauce.

Adjust the spices: You can keep the red pepper dry or reduce it for a mildly spiced curry.

Storage : This lamb chop curry keeps well in the refrigerator for 2 to 3 days. Reheat them over low heat and add a little water if the curry thickens too much.

Service : Lamb chop curry is best when served hot with steamed rice. It also goes well with idli, dosai, chapathi, appam, idiyappam, parotta and poori.

FAQs

Q. Can I skip poppy seeds?

Yes, you can omit the poppy seeds if you prefer. Alternatively, you can replace them with a few cashew nuts to maintain the creaminess of the curry. The flavor and texture may differ slightly, but the curry will be delicious.

Q. Why is my sheep tough?

Mutton, especially large bone-in pieces, takes longer to cook. To ensure tender meat, cook it over low heat for longer or cook it for more sizzle. Slow cooking helps the meat absorb the spices and become soft and juicy.

Q. Can I make this curry milder?

Absolutely ! To make the curry less spicy, simply reduce the dry red chilli in the masala. This allows you to prepare a milder curry, even children can enjoy it.

📖 Get the recipe

Lamb chop curry recipe | Mutton chop curry recipe

Lamb chop curry is a rich and flavorful curry made with tender lamb chops, onions, spices and coconut paste. It is a thick, rich and aromatic curry that goes perfectly with hot rice, chapathi, poori, parotta, appam or idiyappam. The curry is cooked slowly and develops the flavor of the mutton, making it a perfect side dish.

Preparation time 30 minutes minutes

Cooking time 1 hour hour

0 minutes minutes

Total duration 1 hour hour 30 minutes minutes

Course Main course

Kitchen Indian, South Indian

Servings 6 servings

Calories 510 kilocalories

Ingredients

1x2x3x

For freshly ground masala

Video

Nutrition

Nutrition Facts

Lamb chop curry recipe | Mutton chop curry recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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