Mutton chops are a classic dish that you can enjoy at any time of the year.
The tender, juicy meat is perfectly cooked in a variety of flavorful spices, giving them a unique, rich taste that’s sure to please any palate.
With its succulent texture, robust flavor, and easy preparation, these mutton chops are a must-try for any meat-lover.
What ingredients do you need to make mutton chops?
The main ingredients are mutton, salt and spices.
You can use any type of mutton, but the most popular is lamb.
If you don’t happen to have any lamb in your freezer, you can substitute with beef or venison.
The meat must be cut into chops, ranging from 1 to 2 inches long.
And the spices and salt must be added when the meat is being cooked.
The meat is placed on a baking tray and covered with foil.
The tray should be greased with oil or melted butter (use a paper towel if you don’t have any oil).
Then, the spices and salt are added to the meat and it’s baked for about 3 hours at 300F (150C).
The cooking time depends on how thick your chops are.
And the longer the cooking process, the more tender the meat will be.
How long does it take to prepare mutton chops?
It takes about one hour and 30 minutes to prepare mutton chops.
Begin by seasoning the meat with salt, pepper and rosemary and then roll it in flour.
Then, dust the meat with flour, allowing the excess flour to fall off.
Pat the flour into the meat, making a smooth surface.
Then, place the meat into a large skillet or a griddle pan that has been sprinkled with rosemary.
Make sure that you don’t overcrowd the pan.
Cook the meat over medium heat for about 20 to 25 minutes per side until it is slightly browned on both sides.
Once the meat is done, remove it from the skillet and let it rest for 10 to 15 minutes before serving.
What type of pan should you use for cooking mutton chops?
When pan-frying mutton chops, you’ll want a heavy-bottomed skillet or a heavy-bottomed frying pan with a tight-fitting lid.
A nonstick pan will not provide the porosity that a thick nonstick coating makes possible.
If you’re cooking in a nonstick pan, heat the oil to 325 to 350 degrees F (160 to 180 degrees C).
Then reduce the heat to medium-high and add the chops.
Once they are in the pan, turn them over until both sides are browned.
The ideal thickness for mutton chops is about 1/4 inch (6 mm).
This will ensure that they cook quickly and evenly throughout.
You should also use a heavy skillet with high sides to hold in moisture, as mutton chops have little fat and much less water than beef or chicken.
Mutton chops don’t require marinating, but they do benefit from a quick pre-soak in cold water before cooking.
What is the best way to ensure the mutton chops are cooked through?
You should always cook mutton chops with a meat thermometer.
This will ensure that you enjoy your chop without any tough areas, and that it’s completely cooked through.
To use a thermometer, insert the thermometer most of the way into the thickest point of the chop, and hold it there until it reaches a stable temperature.
If you don’t have a thermometer, insert them in the thickest part of the chop and make sure that they reach an internal temperature of at least 145 degrees Fahrenheit (or 63.5 degrees Celsius).
There are several ways to use a meat thermometer that you can try, including:
- Inserting the thermometer into the thickest part of the chop and leaving it there for 15 seconds.
- Inserting the thermometer into the thickest part of the chop and then removing it after 10 seconds.
- Inserting the thermometer into the thickest part of the chop and leaving it there for 5 seconds before removing it.
- Inserting the thermometer into the thickest part of the chop and then inserting two fingers between the bottom of the pan and the chops to lift them out.
If you’re using a gas stove, turn off all burners and turn on low heat.
Place a pan filled with water on one burner, while you place a pan filled with oil on another burner.
Allow both pans to heat up until they are warm.
Then place your chops in a pan lined with aluminum foil.
If you don’t have aluminum foil, place a sheet of parchment paper in between each chop.
Once your water and oil are heated up and your chops are in place, cover them with aluminum foil.
If you don’t have aluminum foil, cover them with parchment paper.
Alternatively, you can use basting spray or vegetable oil.
Cook your chops for about 20 minutes on each side or until they reach an internal temperature of at least 145 degrees Fahrenheit (or 63.5 degrees Celsius).
What spices are typically used to season mutton chops?
One of the most common spices used to season mutton chops is salt.
Salt helps break down the tough fibers in the meat and tenderize it.
It also enhances the flavor of the meat.
Some of the other spices that are typically used in seasoning mutton chops include:
- Turmeric
- Onions
- Ginger
- Garlic
- Coriander powder (ground coriander)
The combination of these various spices gives mutton chops its distinctive flavor and aroma.
However, you can experiment with the spices you use to enhance your mutton chops’ taste.
What side dishes go well with mutton chops?
Mutton chops are a great choice of main course for any gathering.
They are perfect for weekend dinners or casual get-togethers, or you can even make them for lunch or dinner.
It’s important to remember that mutton chops are usually served with a side dish.
This will help complement the flavor and texture of the meat.
The ideal side dish is one that complements the meat while allowing your guests to have their own choice of what they want to eat.
In the United States, most people prefer bread to go with their meat dishes.
Some people have a preference for stuffing their bread with cheese, butter, or other ingredients.
Others like to dip it in their sauce or even eat it plain.
If you enjoy eating bread with your meal, you’ll find that mutton chops are excellent as a side to accompany a piece of bread.
Other options for side dishes include mashed potatoes, egg noodles, rice pilaf, and grilled vegetables.
Can you make mutton chops in the oven?
Mutton chops are easy to prepare and a welcome addition to any dinner menu.
You can either make them on the grill or in the oven, and they’re also great for camping trips!
Mutton chops are one of the most popular varieties of lamb.
They consist of two highly prized cuts: the loin and the rib chop.
Both of these cuts provide a rich, juicy texture, with a tender pink color.
The rib chop is the more flavorful cut, but it requires careful preparation and searing before cooking.
The loin is slightly thicker and has a more delicate meat texture.
Both cuts are excellent, with slightly different textures that help make each one unique.
Is it better to pan fry or oven bake mutton chops?
When it comes to cooking mutton chops, there are several different methods that are used.
Some people prefer cooking the chops in a pan, while others opt to bake them in the oven.
Both methods have their advantages and disadvantages and it can often be difficult to decide which method is better.
What type of meat is used to make mutton chops?
Mutton chops are made from mutton. Mutton is a type of meat that comes from sheep and goat.
It’s a very lean and tender meat.
Sheep are found in colder climates, while goats are found in warmer regions.
Both sheep and goats have glands on their back legs, where hair grows.
This hair is actually the reason that they use mutton as a meat source.
The meat is naturally tender and has a lot of fat, which makes it delicious when cooked properly.
The fatty tissue gives the meat its juiciness and taste.
How do you get the perfect crispy coating on mutton chops?
One of the most important steps in the preparation of mutton chops is to make sure they’re cooked to perfection.
To get the best results, you should start by seasoning the meat with a mix of salt, pepper and garlic powder.
After that, place the meat in a pan or on a baking sheet and broil or roast it until it’s cooked through and browned.
Equipment
- 1 Pot
Ingredients
For Mutton Yakhni
- 2-3 tbsp Ghee
- ½ tbsp Oil
- 4-5 Black peppercorns
- 2 Black cardamom
- 2-3 Bay leaf
- 1 inch Cinnamon stick
- 800 gms Mutton (with ribs)
- ½ tbsp Ginger Garlic paste
- Salt to taste
- 1 ½ tsp Degi red chilli powder
- 1 tbsp Coriander powder
- 2-3 cups Water
For Paste
- 2 medium size Onions, cut into half
- 1 inch Ginger, peeled, slice
- 4-5 Garlic cloves
- 3 Green chillies
- 2 tbsp Oil
- Salt to taste
- 2-3 Cloves
- 1 Black cardamom
For Gravy
- 1 tsp Ghee
- 2 tbsp Curd, beaten
- Prepared Curd Mixture
- 1 ½ cups Mutton Yakhni
- Prepared Mutton Yakhni
- 1 tbsp fresh Mint leaves, chopped
- 2 tbsp Coriander leaves, chopped
- ½ tsp Sugar
- 1 tsp Lemon juice
For Curd Mixture
- ½ cup Curd, beaten
- 1 heaped tbsp Coriander powder
- 1 ½ tsp Degi red chilli powder
- 1 tsp Turmeric powder
- 2-4 Black cardamom
- Coriander sprig
Instructions
- Once the ghee and oil are hot, add the cloves, black peppercorns, and black cardamom. Add a bay leaf and a cinnamon stick, then give it a good sputter. Add the mutton, ginger, and garlic paste, and cook for 4-5 minutes, stirring frequently.
- Mix well before adding salt to taste, degi red chili powder, and coriander powder.Mix everything well before adding water. For 10 to 12 minutes, simmer it over medium heat with the lid on.
- Add oil, onion, ginger, garlic cloves, green peppers, cloves, and black cardamom to a bowl. Season with salt to taste.Add the fenugreek seeds. Put it in a grinder jar, grind it into a paste that is smooth, and save it aside for later use.
- Add the prepared paste to a shallow handi or pot and thoroughly sauté it.Continue to sauté over a medium temperature until the food turns light brown and releases its oil.Add ghee and thoroughly sauté it. Add the prepared curd mixture and thoroughly sauté it.
- Add the cooked mutton and the mutton yakhni, and simmer for 10 to 15 minutes over medium heat.Mix thoroughly after adding sugar, mint leaves, lemon juice, and coriander leaves.Transfer it into a serving dish once it is finished. Serve it hot and garnish it with a coriander sprig and prepared masala.
- Curd, coriander powder, degi red chili powder, and turmeric powder should all be combined in a bowl.Set away for upcoming use.
- Add black cardamom and black peppercorns to a skillet and dry roast over a low temperature until the spices become fragrant.Put it in a grinder jar and pulse it until a fine powder forms. Set it aside for upcoming use.
Video
Notes
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.