Mutton Chops Recipe (Masala Lamb Chops)
This Mutton Chops Recipe features the juicy, flavorful meat from the ribs, enhanced with a delightful roasted taste. It's simple to prepare—just steam, marinate, and roast these masala lamb chops. It's an excellent meat appetizer or side dish for a family dinner.
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Servings: 3 Persons
Calories: 349kcal
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, transfer them to a pan and cook them with finely chopped onions and ginger-garlic. Season with black salt and table salt.
- Add some water and mix everything together.
- Cover the pan and let it cook on medium-low heat for about 45 minutes to ensure the meat becomes tender.
- Let the water evaporate before moving on to the marination step.
Mutton Chops Marinade
- In a separate bowl, combine yogurt with spices such as red chili powder, turmeric powder, coriander powder, and garam masala. Add some oil and mix well.
- Drizzle vinegar over the cooked chops and mix thoroughly. Then, pour the marinade over the chops, ensuring they are evenly coated.
Oven Roasting
- Preheat the oven at 350F.
- Prepare a baking tray by lining it with aluminum foil and spraying oil on the bottom. Arrange the chops on the tray with some space between them. Pour any remaining masala over the chops and bake in the oven for 30 minutes.
- Finish by broiling for an additional 10 minutes to achieve a lovely roasted color on top.
- Once done, take them out! Your mutton chops are ready to be served!
Video
Notes
Selecting the Mutton/Lamb Chops: When choosing mutton or lamb chops, always opt for the highest quality, which you can identify by their color and texture. Look for chops that are a light red hue—steer clear of any that appear purple. The fat should be well-distributed throughout the meat. Thick chops tend to be juicier and offer the most flavor once cooked.
Don't overcook the chops: Be careful not to overcook them on low heat, as this can cause them to lose their juices. Allow enough time for them to become tender; typically, good quality lamb or mutton chops will need about 40 to 45 minutes on low heat on the stovetop. If you're using a pressure cooker or an instant pot, you can expect them to be ready in about 20 to 25 minutes.
I prefer to tenderize the meat before baking, enhancing the flavor. If you’re using a meat tenderizer, skip the slow cooking and go straight to baking.
Marinating the chops after tenderizing will also boost their taste when roasted. Always soak the juices after slow cooking and prepare a thick marinade for baking for the best results.
Nutrition
Serving: 100g | Calories: 349kcal
