Go Back
–+ servings
Pakistani Lamb Chops served on a light grey plate with a side of mint raita.
Print

Mutton Chops Recipe

Mutton chops are full of flavor, and so fun to eat. Cooked in the instant pot first, then coated with a gram flour batter, these mutton chops are fried until crispy. The perfect recipe for meat lovers!
Course Appetizer, Main Meal
Cuisine Pakistani/Indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 637kcal
Author Wajeeha Nadeem

Equipment

  • Instant Pot

Ingredients

For Pressure Cooking the Mutton Chops:

  • 1/4 cup oil
  • 1 to mato roughly chopped
  • 1 onion roughly chopped
  • 2 bay leaves
  • 1 tablespoon crushed cumin and coriander
  • 1 tablespoon ginger garlic paste
  • 3 green cardamoms
  • 1 small cinnamon stick
  • 1 black cardamom
  • 1 teaspoon salt
  • 1 teaspoon lal mirch powder
  • 1 teaspoon kashmiri lal mirch
  • 1/4 cup yogurt
  • 700 grams mutton chops or lamb chops

For Coating & Frying the Mutton Chops

  • 1/2 cup gram flour besan
  • 1-2 tablespoons lemon juice
  • 1 tablespoon tandoori masala optional
  • 1/4 cup oil

Instructions

Pressure Cooking:

  • Turn on the saute mode on in the Instant Pot, and add the oil. Add all the ingredients and spices except for the mutton chops and yogurt. Stir and cook for a few minutes, and then add the mutton chops and yogurt. Stir until combined.
  • Switch off the saute mode, and place the lid of the instant pot on, and turn the pressure valve to the sealing mode.
  • Pressure cook for 15 minutes. Let it natural release for 10-15 minutes. Then quick release the rest of the pressure by pushing the pressure valve to venting.
  • Remove the lid, and check the mutton chops. They should be about 90% cooked.
  • Switch on the saute mode, and cook for 7-8 minutes while stirring, until you can see the oil separating from the curry.
  • Remove the mutton chops from the instant pot, and discard the remaining masala.

Coating:

  • In a small bowl, mix together the gram flour, lemon juice and tandoori masala (if using).
  • Form a thick batter.
  • Place each mutton chop into the batter, and lightly coat on both sides.
  • Set aside.

Frying:

  • In a frying pan, heat the oil to medium high.
  • Place the mutton chops, and fry on each side for 3-4 minutes, until golden and crispy.
  • Remove and transfer to a plate.
  • Top with freshly chopped cilantro and sprinkle over fresh lemon juice. Serve with mint raita.

Notes

  • Mutton Chops: You can also use lamb chops which are very similar in flavor, and have more fat.
  • Tandoori masala: This is optional, but adds a delicious flavour so I highly recommend it.
  • Cooking time: Cooking time may vary according to the meat, so you may have to adjust the instant pot pressure cooking a bit. I started with 12 minutes of pressure cooking, but the mutton chops were still not tender. So I pressure cooked them for another 3 minutes.
  • Make Ahead: You can cook the chops one night before, and fry them right before serving.
  • Storing: Mutton chops can be store in the refrigerator for up to 3-4 days.

Nutrition

Calories: 637kcal | Carbohydrates: 15g | Protein: 40g | Fat: 46g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 728mg | Potassium: 754mg | Fiber: 3g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 4mg