Mutton chops gravy / Goat meat chops gravy is a spicy South-Indian dish made with tender mutton chops and freshly ground spices + garlic. The freshly ground spice paste is the important part of the dish. It brings out the best flavors. I use “coconut oil” for cooking this particular dish as it adds to the taste and elevates the dish. This dish is very aromatic and tastes delicious. Perfect for weekend lunch / dinner!

This is a traditional recipe introduced by my grandmother. She used to make this dish and we would drool just by the aroma. She used to make this as a side-dish for Coimbatore’s famous Arisi Paruppu Sadham. We also love it with some steamed rice and rasam. Husband loves it with parotta. We follow this recipe at home after her. We have not tasted anything similar to this yet. That good it is!

I tweaked this recipe a bit, as my husband doesn’t like tangy flavor. The original recipe does not use any onions and it is just made with tomatoes + fresh masala paste. I like both versions. But do try without any onions and add one more tomato as it tastes superb too.

This was also my Father-in-law’s favorite dishes from my cooking. He used to enjoy the coconut oil flavor and loves the taste. I was super happy when he gave a good feedback. My family is fond of this dish and I’m really privileged to share such a recipe that has been passed on to generations.

This particular dish tends to give more gravy, so it is best for parties or get togethers. Tastes perfect the next day too. I would suggest making this dish as a side-dish for Arisi Paruppu Sadham. When I visit Coimbatore, my mother would never miss to make this combo for me. You can try this gravy with steamed rice / biryani / pulao / parotta / roti. It pairs with almost everything! The pan would be wiped clean every time! Super yum dish!

A must try recipe!! Lets get cooking!!

Ingredients

• Mutton / Goat meat – 500 gms
• Small onion – 6 (or) Chopped big onion – 1/4 cup
• Tomato – 2
• Turmeric Powder – 1/4 tsp
• Mustard / Kadugu – 1 tsp
• Coconut oil – 5 tbsp
• Salt – 2 tsp

To grind as a paste

• Dry Red Chilli – 10
• Cinnamon – 2 inch piece
• Cloves – 6
• Whole Pepper – 1 tsp
• Khasa Khasa / Poppy seeds – 1/2 tsp
• Sombhu / Fennel seeds – 1 tsp
• Garlic – 10

Procedure

• Clean and wash the mutton pieces and bones and set aside in a colander.
• Add all the ingredients except garlic under “to grind as a paste” section to a mixie jar and grind it to a fine powder. Then add in the garlic and grind it with some water to make it a smooth paste. Keep this aside.

• In a pressure cooker, add in the coconut oil.
• Once the oil is hot, add in the mustard.
• After the mustard splutters, add in the chopped small onion and give it a mix.

• Next, add in the chopped tomatoes. Add 1/2 tsp salt and saute well.
• Close with a lid and cook the tomatoes in medium flame. Closing the lid ensures faster cooking.

• Once the tomatoes are mashed completely, add in the mutton. Saute for 2 mins.
• Add in another 1/2 tsp salt + turmeric powder and mix everything well.

• Cook everything for 3 to 4 mins till the mutton releases some juices.
• Now add in the ground paste + 1 tsp salt.

• Mix until everything is well combined.
• Add 3/4 cup water to the mixie jar. Wash off the extra masala and add it to the cooker. You can adjust the water consistency according to your need.
• Close the cooker and put the weight on.

• Cook in full flame for 6 mins.
• Simmer for 10 mins.
• Switch off the flame.
• Open the cooker once pressure settles on its own.
• Check whether the mutton is cooked well and check for salt.
• Transfer the contents in the cooker to a wide pan.

• Simmer for another 10 mins.
• Serve hot!

• Tastes best with steamed rice and parotta. Can also be served with biryani / pulao / arisi paruppu sadham/ roti / idli / dosai.

Notes

• Cooking time of mutton varies. It all depends on how tender the meat is. Usually young goat meat tends to cook fast and also results in soft cooked meat.
• If your meat is taking longer time to cook, add 1/2 cup water and pressure cook again for 10 mins in low flame.
• If you do not have coconut oil, you can use any oil.
• Reduce dry red chillies for a less spicy version.
• Do not skip simmering after pressure cooking. It enhances the taste of the dish.