‘Chops’ has been a part ‘n parcel of our cuisine ever since childhood, this style is a famous Anglo-Indian preparation. Though I do agree there are other cuisines too which prepare this recipe but this is how we prepare it back home. The aroma and flavour, while I prepared and relished it, took me down memory lane right into Mum’s kitchen. That’s when I realised it indeed had been quite sometime since I prepared this dish. The mutton soup tipped in gradually during the cooking process, adds a special flavour to the dish. The dish has gravy but still not much of it, as the idea of this dish is to soak the chops well in the masala. This dish can also be prepared dry by letting the soup evaporate completely.

Ingredients for marinating:

  • 1 kg Mutton chops
  • 2 tbsp Ginger-garlic paste
  • ¾ cup Curd
  • 2 tsp Pepper powder
  • 1 tsp mutton masala powder
  • Salt to taste
  • Pinch of red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp jeera powder

Ingredients for frying:

  • 2 large onions (sliced)
  • 1 tbsp ginger-garlic paste
  • A few dried pudina/mint leaves (can use fresh too)
  • 1 tsp Pepper powder – as per spice required
  • Salt to taste
  • ½ tsp coriander powder
  • 1 tbsp Soya sauce (optional)
  • 1 tsp garam masala
  • Oil


  • Wash the mutton chops well.
  • In a vessel marinate the chops with all the ingredients for marinating. Mix well and refrigerate overnight.
  • Remove from refrigerator well before time to cook. In a pressure cooker put in the marinated mutton chops and little water (about ½ cup). Pressure cook for about 15 minutes. When done set aside for steam to release.
  • In a pan, heat oil and sauté onions till they turn pinkish brown. Then add the ginger-garlic paste and fry well.
  • Now add the mint leaves and stir fry for about a minute.
  • Then add the cooked mutton chops, coriander powder, pepper powder, salt (check taste and add salt), soya sauce, garam masala and the soup from the boiled mutton chops should be gradually added while cooking.
  • The mutton should be tossed well in the soup and masala till the gravy lessens and becomes thick. This takes time as the mutton has to continuously stirred and fried well.
  • When the gravy reaches a brownish colour and the mutton chops is well coated with the gravy remove from flame.
  • Serve hot with rice, roti or bread.

Marinating Time: Preferably Overnight

Cooking Time for mutton in cooker: 10-15 minutes

Preparation Time: 25 minutes

Serves: 4-6

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