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mutton/lamb chops with dried masala in round skillet pan

Mutton Chops Recipe

Mutton chops recipe Indian and Pakistani style cooked with dry masala is the best lamb chops appetizer for food lovers. It’s a soft, tender, spicy, and juicy meat of ribs that makes the perfect taste to serve for dinner or lunch. Here is a quick and easy oven-baked mutton/lamb chop that I prepared specifically for Bakra Eid get together.
5 from 3 votes
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Course: Appetizer, Side Dish
Cuisine: Indian, Pakistani
Keyword: masala lamb chops, mutton chops recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 3 Persons
Author: Hinz

Ingredients

  • 500 g Lamb/Mutton
  • 1 teaspoon Salt
  • ½ teaspoon Black salt - ½ tsp
  • 1 tablespoon Onion Chopped
  • 2 teaspoon Ginger Garlic Paste
  • ½ Liter Water
  • ½ Cup Yogurt
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Garam Masala Powder
  • ½ teaspoon Vinegar
  • 1 tablespoon Oil

Instructions

Tender The Chops on Slow Heat

  • After rinsing the chops shift it into the pan, and cook with finely chopped onions and ginger garlic. Season with black and table salt.
  • Add water and mix it well.
  • Cover and cook for about 45 minutes on medium/low heat to tender the chops meat.
  • Make sure to evaporate water before moving to marination step.

Mutton Chops Marinade

  • Now in a bowl, add yogurt with spices (red chili powder, turmeric powder, coriander powder, and garam masala powder). Also, add oil and give it a good mix.
  • Pour the vinegar over cooked chops and give it a good mix. Now pour the marinade over cooked chops and mix it well to evenly coat.

Oven Roasting

  • Preheat the oven at 350F.
  • Set the baking tray with aluminum foil and spray the oil at base. Line up the chops with some distance. Pour the remaining masala on chops and bake it in oven for 30 minutes.
  • Broil for 10 minutes to get nice roasted color at top.
  • Take it out! Mutton chops are ready to serve!

Video

Notes

  • Always select the best quality of mutton/lamb chops that can easily be sensed with color, and texture. Good quality lamb chops are light-shaded red color (avoid if it's purple), and fat is evenly distributed with meat. Thick chops are juicy and give you the best flavor after cooking.
  • Don't overcook the chops while cooking on slow heat as it will release the juice. Give time to make it tender. A good quality lamb/mutton chops take 40 to 45 minutes to get tender on slow heat at the stovetop.
  • If you are using a pressure cooker then it will take 20 to 25 minutes and the same applies if you are using an instant pot.
  • I always tender the meat before baking in the oven as it gives best flavor. If you are using a meat tenderizer then avoid the slow heating process and directly bake in the oven.
  • Marinating chops after tendering the meat makes it more tasty after roasting.
    To get the best result, always soak the water after slow heat cooking and make a thick marinade to bake.