A quick and tasty mutton dish made with fresh green spices and simple steps.
introduction
This Mutton Chops in Green Spice Mix is a simple, tasty dish. It uses fresh coriander, mint and green chillies. The taste is bright, a little spicy and very aromatic. You can make it for dinner or a small meal with family.
why make this recipe
Make this recipe because it is fast, full of fresh flavor and needs few ingredients. The green spice mix gives the mutton a clean, bright taste. It is good when you want a simple but special meat dish. If you like other meat recipes, you can also try a different meat idea for a full meal plan.
how to make Mutton Chops in Green Spice Mix
Ingredients :
6 Mutton Chops, Handful of Coriander Leaves, 5 – 6 Chillies, Few Mint Leaves, 1 inch Ginger, 1 Pod Garlic, Salt as per taste, Juice of 1 Lemon, 2 tbsp Oil, 5 – 6 Garlic (smashed), 1/2 tsp Turmeric Powder, 1/2 tsp Black Pepper Powder, 1 tsp Cumin Powder, 1/2 tsp Garam Masala, 1/4 Cup Water
Directions :
- Grind coriander, chillies, mint, ginger and garlic to a fine paste.
- Marinate mutton with salt, green masala and lemon juice for 30 mins.
- Heat oil in pressure cooker. Add smashed garlic and fry till light golden brown.
- Add turmeric powder and mix well. Add mutton chops and black pepper powder. Fry on high heat for 1-2 mins.
- Add cumin powder, garam masala and water.
- Pressure cook for 1-2 whistles.
- Dry excess moisture.
- Garnish with chopped coriander, lemon and onion rings.
Follow the steps in order. Grind the green paste smooth. Marinate well so the acid and spices reach the meat. Use a pressure cooker for quick, even cooking.
how to serve Mutton Chops in Green Spice Mix
Serve hot. Put the chops on a plate and spoon any thick sauce over them. Add lemon wedges and onion rings on the side. This dish goes well with rice, rotis or simple bread. For a sweet finish, you can serve a light dessert like apple cinnamon rolls after the meal.
how to store Mutton Chops in Green Spice Mix
Cool the chops to room temperature. Put in an airtight container. Keep in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe box for up to 1 month. Thaw in the fridge before reheating. Reheat gently on low heat so the meat stays tender.
tips to make Mutton Chops in Green Spice Mix
- Grind the green masala fresh for the best flavor.
- Marinate at least 30 minutes; longer if time allows.
- Do not overcook in the pressure cooker. One or two whistles is enough for regular chops.
- Dry excess water at the end on high heat to get a nice coating on the chops.
- Use fresh lemon juice at the end for bright, fresh taste.
variation (if any)
- Add yogurt to the marinade for a milder, creamier sauce.
- Use more or fewer chillies to change spice level.
- Add whole garam masala (cardamom or cinnamon) while frying for a warmer aroma.
- Cook in a deep pan instead of a pressure cooker; simmer until meat is tender (takes longer).
FAQs
Q: How long should I marinate the mutton?
A: At least 30 minutes. For deeper flavor, marinate 2-4 hours in the fridge.
Q: Can I use lamb instead of mutton?
A: Yes. Lamb works well and may cook a bit faster.
Q: What if my green paste is too thin?
A: Add a few more coriander leaves or a small piece of bread to thicken, or reduce water when cooking.
Q: Can I make the green paste ahead?
A: Yes, keep it in fridge for up to 2 days or freeze in small portions.
Q: Do I need a pressure cooker?
A: It speeds up cooking. You can use a covered pot and simmer longer until meat is tender.
Conclusion
If you want another take or more ideas on this style, see this Karnataka style recipe: Mutton Chops | Karnataka Style Mutton Green Curry – Palate’s Desire.
Mutton Chops in Green Spice Mix
Ingredients
Method
- Grind coriander, chillies, mint, ginger, and garlic to a fine paste.
- Marinate mutton with salt, green masala, and lemon juice for 30 minutes.
- Heat oil in a pressure cooker. Add smashed garlic and fry until light golden brown.
- Add turmeric powder and mix well. Add mutton chops and black pepper powder. Fry on high heat for 1-2 minutes.
- Add cumin powder, garam masala, and water.
- Pressure cook for 1-2 whistles.
- Dry excess moisture.
- Garnish with chopped coriander, lemon, and onion rings.