Juicy chunks of mutton simmered in a base of onions, green chillies, coconut, and spices, with the meat falling off the bone, and the thick gravy that has a kick, this Mutton Chops Karnataka Style is a curry packed full of punch.
Dunk a lump of ragi mudde into this soulful curry or enjoy it with some chapati or roti. Irrespective of the accompaniment, the flavours of this wholesome curry will win you over!
Why mutton chops?
You can make this curry with any cut of lamb/mutton but chops are the best. These small cuts of meat which includes a part of the rib is ideal and always used in the traditional preparations. The flavours from the juicy meat and the bone adds oomph to curry.
About this Mutton Chops Karnataka Style
This Mutton Chops Karnataka Style recipe, like most recipes on this blog, is an authentic recipe from a home kitchen. Compared to the mutton chops we get in restaurants, this curry is made from scratch using way less oil.
There are three main steps to this preparation. Step one is cooking the mutton chops with some turmeric powder, salt, and a little oil in a pressure cooker.
Step two involves making a masala (spice paste) by grinding onions, green chillies, garlic, ginger, spices, dry coconut (copra), and a few other ingredients.
Step three starts with sauteing onions to which the cooked mutton chops and the ground masala are added and slow cooked to complete the dish. Sounds easy, right? It is easy!
If you liked this Mutton Chops Karnataka Style recipe, you might like the following recipes as well.
- Vangi Bath – A popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine are cooked with select spices, and mixed with rice making it a meal in itself
- Chicken Pulimunchi – This delicacy from the Mangalore cuisine is tangy from the tamarind, and mildly hot from an assortment of toasted spices
- Kori Sukka – Morsels of chicken fried over a low flame with grated coconut and spices. This delicacy brings together all the great flavours of the Konkan coast
- Ragi Manni – A traditional, healthy dessert made with finger millets, jaggery, and coconut milk. This pudding with its jelly-like consistency is super-easy to make and tastes great when served chilled
Mutton Chops Karnataka Style
- Pressure Cooker
To pressure cook mutton
- 500 grams mutton chops
- 1/2 teaspoon turmeric powder
- 1 teaspoon oil any cooking oil
- salt a pinch
For the masala paste
- 1 medium onion sliced
- 6 green chillies sliced lengthwise
- 1/2 tablespoon black peppercorns
- 1/2 inch cinnamon
- 4 cloves
- 2 tablespoon Bengal gram toasted
- 1/4 cup mint leaves chopped
- 1/4 cup cilantro (coriander leaves) chopped
- 1 inch ginger
- 20 cloves garlic small
- 1/4 teaspoon turmeric powder
- 1/2 dry coconut grated (you can use fresh coconut as well)
- 2 tablespoons oil any cooking oil
- 1 medium onion thinly sliced
- 1 green chilly sliced lengthwise
- 1 tablespoon Kashmiri chilli powder optional
- 1 tablespoon coriander powder optional
- salt as required
- Wash and drain the mutton chops.
- In a pressure cooker, add the mutton chops, turmeric powder, a pinch of salt, and oil.
- Add half cup of water. Combine well, and pressure cook for 4-5 whistles.
- Switch off and the let cooker release pressure naturally.
- Heat one tablespoon oil in a pan. Add one sliced onion, 6 green chillies, and black peppercorns. Saute till the onion becomes tender and the raw smell vanish.
- Transfer to a blender and wait for it to cool down.
- Add the cinnamon, cloves, Bengal gram, mint leaves, coriander leaves, ginger, garlic, grated dry coconut and turmeric powder.
- Grind into a thick, fine paste adding a little water at a time. I ended up using 1 cup of water.
- Heat two tablespoons oil in a cooking pot. Add one sliced onion and green chilli.
- Fry on a medium flame till the onions turn golden brown.
- Open the pressure cooker. Transfer the cooked mutton and juices into the pot.
- Add the ground masala paste.
- Combine well and bring to boil on a medium flame.
- Add coriander powder and chilli powder (both optional) and salt. I added both.
- Mix well and cook on a medium flame with the lid on.
- Open the lid occasionally and give it a stir.
- If the gravy is going too dry, you can add a little water.
- You have to cook for 15-20 minutes so that the ground paste can blend well into the mutton and gravy.
- I cooked for 20 minutes. I added a cup of water during this.
- Open the lid and let it simmer for 2-3 minutes while stirring frequently.
- Add more water or salt if required.
- Switch off and serve hot with chapati, roti, or ragi mudde.