Lamb chops curry is a rich and flavourful curry made with tender lamb chops, onion, spices and coconut paste. It is a thick, rich aromatic curry that pairs perfectly with hot rice, idli, dosai, chapathi, appam, idiyappam, parotta and poori. . The curry is slow cooked which develops flavour in mutton makes it a perfect side dish.

Lamb Chops Curry Recipe

This curry is made with mutton with bones and the pieces are cut into big chunks. It taste so yummy with pretty much anything, specially chapati, rice, curd rice, coconut rice, parotta or anything your heart desire.

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About Lamb Chops Curry
Ingredients
Step by Step Pictures
Expert Tips
FAQ
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In every South Indian home, mutton curry is the star dish for the Sunday menu and this week I wanted to try something different from the usual preparation.

About Lamb Chops Curry

Lamb chops curry is a flavourful spicy curry made with freshly ground masala, coconut, coconut milk. The curry gets a tempering of sliced fried onions which is added in the end to make super flavourful curry.

This lamb chops curry is a simple, flavourful dish inspired by South Indian flavours. It tastes so rich and comforting which goes very well with rice, idli, dosai, chapathi, appam, idiyappam, parotta and poori.

Similar Recipes

This chops curry is prepared with basic pantry ingredients like onion, coconut, ginger, garlic and a lot of whole spices used to bring the deep, rich aromatic flavour. 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 flavour and enhances the overall taste.

For the best result, try to use all the spices listed under the masala. You can swap dried red chillies with Kashmiri chilli for less heat if needed.

Ingredients

Mutton : Use tender bone-in mutton pieces as they add rich meaty flavour to the curry. Slow cooking them makes it soft, juicy and absorbs the spice taste well.
Turmeric powder : I have used only turmeric powder, no other spice powders are used in this curry. If preferred, you can add kashmiri chilli 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 grinded into a smooth paste. This flavourful spice paste gives the curry its signature aroma, heat and taste.
Coconut oil : Coconut oil used for tempering the whole spices. It gives a rich coconut aroma and enhances the curry flavour. You can also replace it with gingelly oil for the 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 flavourful.
Onion : Onions add a sweetness and mild crunch when sauteed in oil and added to the curry. You can also swap with shallots for traditional taste.
Lemon juice : Lemon juice added at the end for a fresh taste and it balances the overall flavour of the curry.
Coriander leaves : Coriander leaves are used for garnishing the curry. It enhances the taste, look and flavour of the curry.

Step by Step Pictures

Make Fresh Masala

1)Take ingredients for fresh masala.

3 tablespoon Poppy Seeds / Kasa Kasa / Khus Khus
10 no Dry Red Chillies
2 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds
2 teaspoon Cumin Seeds
4 cm Ginger peeled and chopped
10 cloves Garlic peeled

2)take all the ingredients in a blender.

3)Add in little water at a time and grind to a smooth paste. Since I used a small blender jar, I ground coconut separately. If you are using big blender jar, you can add coconut into this and grind to a smooth paste.

4)Here I am adding the coconut in a blender, add water little at a time and make it into 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 till needed.

Make Coconut Milk

8)Take fresh coconut in a blender jar, add little water and make it into a smooth paste.

9)Now coconut is ground. Instead of this you can use packaged coconut milk as well.

10)Pass this through a fine mesh strainer and extract fresh coconut milk.

11)Freshly made thick coconut milk ready. Set this aside for a moment.

Pressure cooking mutton

12)Take mutton pieces in a pressure cooker.

13)Add in coconut and fresh masala paste.

14)Pour in coconut milk.

15)Add salt.

16)Add in turmeric powder.

17)Mix this well. Cover and pressure cook for 8 whistle, simmer for 10 mins. Turn off the heat and let the steam escape all by itself.

18)Mutton is cooked. Set this aside, we will make the tempering now.

Tempering

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

20)Add in sliced onions. Fry and cook until the onions gets golden brown in colour.

21)Now onions are fried.

22)Pour this into the curry and mix well.

23)Add in lemon juice to taste.

24)Add coriander leaves.

25)Mutton curry is ready.

26)Serve hot.

Expert Tips

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

Use bone-in : For this curry, it is best to use bone-in mutton pieces. The bones release flavour and create a flavourful and more satisfying gravy.

Adjust spices : You can keep the dry red chilli or reduce them for mild spice curry.

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

Serving : Lamb chops curry tastes best when served hot with steamed rice. It also pairs well with idli, dosai, chapathi, appam, idiyappam, parotta and poori.

FAQ

Q. Can I skip poppy seeds ?

Yes, you can omit poppy seeds if preferred. Alternatively, you can replace them with a few cashews to maintain the creaminess of the curry. The flavour and texture may slightly differ, but the curry will taste delicious.

Q. Why is my mutton tough ?

Mutton, especially big bone-in pieces takes longer to cook. To ensure tender meat, cook it on low heat for a longer time or cook for extra whistles. 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 make milder curry, even kids can enjoy it.