Mutton Chops in a Black Pepper Sauce
It’s late and I am too tired to write a blog post, but I just had these mutton chops for dinner for the second night in a row and had to write down the recipe before I forgot. It was that good!! Yes, I know I am tooting my own horn, but someone’s got to and nobody else seems to want the job. I used goat chops (you can buy goat meat in Halal meat stores in the United States), but if you can’t find goat, use lamb, just reduce the cooking time to 6 minutes from 10 if using a pressure cooker and to 20 minutes for cooking in a regular pan.
Ingredients
- Goat Rib Chops – 8
- 1/4 cup sliced shallots
- 10 garlic cloves
- 1/2 cup yogurt
- Salt to taste
- 1/4 tsp turmeric powder
- 1 large onion, thinly sliced
- A few curry leaves
- For the Spice Powder
- 2 tsp whole black peppercorns
- 2 tsp coriander seeds
- 1 tsp fennel seeds
- 1 star anise
- 4 cardamom pods
- 1” cinnamon stick
Method
Process all the ingredients listed under “For the Spice Powder” in a spice grinder or a coffee grinder to form a coarse powder.
Place the garlic cloves, sliced shallots, powdered spices and yogurt in a food processor and blend to form a thick marinade.
Place the cleaned goat chops in a pressure cooker and pour this marinade over.Add the salt and turmeric powder and mix well to coat the chops. Let it marinate for 30 minutes.
Pressure cook the chops for 10 minutes after the first whistle on medium heat. Open the cooker once it is cool. There will be a lot of liquid in the cooker. Remove the chops using a slotted spoon and return the cooker to the stove and reduce the liquid down to a thick gravy.
In a large frying pan, heat 1 tbsp oil and sauté the thinly sliced onion till soft. Add the curry leaves and sauté till onions start to brown. Add the cooked mutton chops to this pan and let the chops brown on all sides, turning frequently. Pour the reduced gravy over and turn the chops around to coat them evenly with this gravy and onion mixture. Switch off the stove when the chops are well covered with the sauce.
Notes
- Goat chops tend to be really fatty. If that is the case, you will be able to separate out the oil when the gravy is thickened. Use some of this fat to fry the onions instead of using extra oil. You might even want to pour as much of the separated oil out as possible.
- In case you don’t have a pressure cooker handy, the chops can be cooked in a regular pan too. Add 1.5 cups hot water to the marinated chops and bring it to a boil. Reduce the heat to low, cover and cook for 30 minutes till the chops are cooked through.
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i am not a huge fan of mutton so i’ll probably make these with lamb. the marination sounds spectacular!
Hmm interesting piece of info about the goat meat in halal stores..i should check that out..because i honestly cant stand lamb..
Looks like we both tooted our own horn the same day
I am increasingly unable to take it if it happens on a daily basis (as it does with some people I know in real life – I believe they have a raging inferiority complex) but once in a while, it’s okay.
{Gets off soapbox, thank you}
That deserves a toot no doubt. Looks spectacular.
Sig, this looks so good, and yes, and very worthy of the toot
Sometimes it is best to toot your own and only cos you did that did I get to see this dish.
Lovely, delicious chops…
was never a fan of mutton until a few years ago. I prefer the goat meat from the halal store to the lamb from the american grocery stores…
sig, with this marinade, just try putting the whole mix in a cast iron skillet in the oven, it comes out absolutely yummy.
I’ve been meaning to cook some goat. This is a good recipe to get me started.
I have rarely liked mutton chops. My instinct tells me this is going to be close enough to one of the recipes I had liked at a friends place long long ago
Am so book marking this. And hope to cook it soon my toddler permitting 
Of course you have to pat yourself on the back – looks amazing!
I will toot it for you, these chops look so gorgeous that they are worth it
This dish definitely deserves the toot. I make pepper chops almost the same way but w/o the yoghurt and I also add an onion to the ground masala. I imagine the yoghurt imparts a nice tang to the dish in addition to making the meat tender. I have goat chops at home, might give this recipe a try for a change.
Ooh, I love Mallugirl’s suggestion too. MG, how long do you keep it in the oven and at what temperature?
this one does deserve the toot..looks really delish!
Oh Sig, the recipe is sooooooooooo mouthwatering…… I will try this over the weekend… Thankyou for coming up with such great recipes…. You are the best…. And i guess you can make the same with chicken drumstick (probably reduce the cooking time)
I love mutton and this one looks so very tempting….
looks so spicy and tempting. Although we dont eat mutton too often..I am all tempted now.
I love mutton but I’ve no idea how to go about cooking it. This looks so good! Can’t wait to try it out.
Oh my, what a click Sig! Needless to say, looks super yumm, chops are my fav and this spice blend sounds irresistible!
The recipe is very tempting, though I do in a diff version using the indoor smokeless grill Wolfgang pucks
Its very easy and quick too. But I love this marination.
Darn good and worked for me! Toot, toot!
Looks fab…I must try it.
wowwwwwwwwwww…awesome shot dear… havent seen a beautiful snap than this for long time…looks super delicious…
Sig,
that looks absolutely delicious , no doubt about it.
hugs and smiles