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Authentic Andhra Mutton Chops Masala
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5 from 2 votes

Authentic Andhra Mutton Chops Masala (Spicy Lamb Chops Gravy)

A rich and traditional Andhra-style Mutton Chops Masala. This recipe uses a signature poppy seed and cashew paste to create a thick, spicy semi-gravy that pairs perfectly with steamed rice or roti.
Course Dinner, Main Dish - Dry Sautes, Main Dish - Rice
Cuisine Andhra Pradesh, Indian, North Indian
Keyword Andhra Style Mutton Roast, Comfort Food, Rich, Semi-Gravy
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal, Weekend Special
By Diet Non Vegetarian
Dish Type Mutton Dishes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 186kcal
Author Srivalli

Equipment

Ingredients

Ingredients to make Mutton Chops Masala

  • 500 gms Mutton Chops approx. 1.1 lbs
  • 1 cup Onions
  • 1/2 cup Onion Paste
  • 2 tsp Ginger Garlic Paste
  • 1/2 cup Tomato Puree
  • 2 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • 2 tsp Spice Powder
  • Salt to taste
  • 1/4 tsp Turmeric Powder
  • 2 tbsp Coconut Paste (thick)
  • Handful Curry Leaves
  • Handful Coriander Leaves

Spice Powder

  • 2 tsp Coriander Seeds
  • 2 tsp Poppy Seeds
  • 1 tsp Peppercorns
  • 1 tsp Fennel Seeds
  • 5 - 6 Cloves
  • 2 inch Cinnamon
  • 2 nos Cardamom
  • 6 Cashew nuts

Instructions

How to make Mutton Chops Masala

    Spice Powder

    • Dry roast all the spices, allow to cool. Grind to a smooth powder.

    For the Gravy

    • Wash and pressure cook the mutton chops with a pinch of salt and turmeric powder.
    • Heat a kadai with cooking oil, saute onions till brown.
    • Add ginger garlic paste and saute well.
    • Next, add the onion paste and saute well.
    • When the entire mixture gets cooked well, add the tomato puree.
    • Add the red chili powder, coriander powder, and turmeric powder.
    • Saute everything well, add cooked mutton chops with 1/2 cup water.
    • Add the spice powder and coconut paste. Continue cooking for 5 mins.
    • Then, add the herbs and simmer till the water is all evaporated.

    Notes

    • Poppy Seed Substitute: If you can't find white poppy seeds (Khus Khus), you can substitute them with an equal amount of raw cashews or melon seeds (Magaj) to get that signature thick, creamy gravy texture.
    • Coconut Tip: Use fresh or frozen grated coconut for the best flavor. If using desiccated coconut, soak it in 2 tablespoons of warm water for 10 minutes before grinding it into the paste.
    • Serving Suggestion: This semi-gravy is traditionally served as part of a South Indian Thali. It pairs best with "Colour Rice" (spiced ghee rice) or soft rotis to soak up the masala.

    Nutrition

    Calories: 186kcal | Carbohydrates: 12g | Protein: 15g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 69mg | Potassium: 436mg | Fiber: 4g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 3mg
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