Tamilnadu Style Mutton Chops

Recipe Details

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Ingredients

• 2 lbs mutton / goat meat
• 2–3 tbsp oil
• 2 one-inch pieces cinnamon
• 4–5 cloves
• 3–4 cardamom pods
• 1–2 medium onions, chopped
• 2–3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 1–2 green chilies, slit
• 1/2 Turmeric powder
• 2 tbsp coriander powder
• 1 tbsp red chili powder
• 2 tsp Sakthi Mutton Masala
• Salt, to taste
• 2–3 tbsp curd / yogurt
• 1 cup water
• 1 sprig curry leaves
• 1/4 cup coriander leaves, chopped

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Instructions

1. Clean the mutton. Chop the onions, tomatoes, and coriander leaves. Prepare the ginger-garlic paste and slit the green chilies.
2. Heat oil in a pressure cooker. Add cinnamon, cloves, and cardamom.
3. Add the onions and sauté until soft and translucent. Add the ginger-garlic paste and fry until the raw aroma disappears.
4. Add the tomatoes and green chilies. Cook for 1–2 minutes.
5. Add the mutton, turmeric powder, coriander powder, red chili powder, Sakthi Mutton Masala, and salt. Mix well and cook over medium heat for a few minutes.
6. Add the curd and water. Mix well and check the seasoning. Add more salt if needed.
7. Close the pressure cooker and cook for 2–3 whistles. If the meat is tougher, cook for an additional whistle or two.
8. Allow the pressure to release naturally before opening the cooker.
9. Cook uncovered over medium heat for another 5–10 minutes, until the gravy thickens to your preferred consistency and the oil begins to separate.
10. Add the curry leaves and chopped coriander leaves at the end. Mix well and remove from the heat.

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Tips

Pressure Cooking: Pressure cooking helps make the mutton soft and tender. Cooking entirely in an open pan may take much longer.

Curry Leaves: Add them toward the end for a fresher aroma.

Serving Suggestion: Serve hot with biryani, plain white rice, chapati, dosa, or parotta.