Mutton Chops Curry – Shalima’s Kitchen

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!

INGREDIENTS

• 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)

Dry spices 

• 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 

METHOD

1st Stage 

1. 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.
2. 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. 

2nd Stage 

1. 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).
   
2. 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.

3rd Stage 

1. 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.
2. 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. 
3. Once finished cooking, add the rest of the fresh chopped coriander. Ready to serve with rice or fresh naan/chapati!

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