Mutton Chops Curry – Shalima’s KitchenAdvertisement
By Shalima’s Kitchen (@shalimaskitchen)
I made this Mutton Chops Curry on request. It’s pretty simple and one of my go-to curries.
Get all the food prep ready; follow the three simple stages; and before you know it, you’ll end up with beautifully cooked meat that just falls off the bone, which can be served with Basmati rice, plain naan and salad. I made a simple salad using fresh green and red tomatoes from our allotment, red onion and fresh coriander, all thinly chopped and mixed together.
Happy days my lovelies, love Shalima!
- 2kg fresh mutton chops – about 18 pieces (washed and fat taken off)
- 1 tbs sunflower oil
- 1 large onion sliced
- 10 fresh garlic cloves
- 1 ½ tbs fresh ginger grated
- 1 ½ tsp salt
- 4 large tomatoes quartered
- 2 large dry bay leaves split into half
- 6 whole green cardamom
- A pinch of cumin seeds
- 1 cinnamon stick split in half
- 1 cup fresh coriander chopped
- 12 whole chillies
- 3 medium red potatoes peeled and cut into big chunks (washed and dried)
- 1 heaped tsp turmeric powder
- 1 heaped tsp extra hot chilli powder
- 1 tsp madras curry powder
- ? tsp coriander powder
- ? tsp cumin powder
- ½ tsp garam masala
- In a large pan add the oil. Once hot, add the grated garlic onion and ginger along with the bay leaves, cinnamon sticks, cumin seeds and cardamoms.
- Let it cook for 2 minutes, then add the chops and garam masala powder. Mix well and let it cook on a high heat uncovered for 2 minutes.
- Now add enough boiling water to cover the meat and let it cook on high heat for 20 minutes covering with a lid (NB. – this is the only time the water is added; no need to add any more water).
- The water will reduce; now add all the dry spices including the fresh tomatoes and chillis. Give it a good mix and cover for a further 20 minutes cooking on high heat.
- While that cooks, time to prepare the potatoes. In a separate pan, add a little oil and fry the potato chunks until golden in colour.
- Add the potatoes to the mutton and fresh coriander – making sure to mix well – and cook on a medium-low heat for the final time for 30 minutes covered, again making sure to stir every now and then.
- Once finished cooking, add the rest of the fresh chopped coriander. Ready to serve with rice or fresh naan/chapati!
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