Masala Pepper Mutton Chops

Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

1 kilo mutton chops (ask the butcher to scrape the bones for you)


1 inch piece of ginger, grated
6 garlic cloves, crushed
1/2 teaspoon ground black pepper
1/2 teaspoon, or to taste, salt


2 - 3 tablespoons unscented oil
1 medium onion, finely diced
2 garlic cloves, crushed
1 inch piece of ginger, grated
2 tomatoes, chopped
1 teaspoon garam masala
1 cup hot chicken or beef stock or hot water
Salt and pepper to taste
1/4 cup plain yogurt


Wash and dry the mutton chops. Mix together the ingredients for the marinade and rub into the chops. Marinate for at least 4 hours, overnight, if possible.

Bring back the chops to room temperature, if refrigerated.

Heat the oil in a heavy based pot, and brown the chops in batches. Remove to a large plate.

Add the onion to the pot, and fry for a few minutes, scraping up any caramelised meat. Add the ginger and garlic, and fry for an additional minute. Add the tomatoes and garam masala, and fry together on a low heat until the masala comes together in a sticky mass, about 10 - 15 minutes.Add the stock and let it come to a low simmer.

Add the browned chops into the sauce, pouring in any meat juices that may have accumulated. Season with a little salt and pepper. Cover and braise the chops on a low heat for about 1 - 11/2 hours, stirring every so often, until the meat is fork tender. Top up with a little extra stock or water, if required, to make a thick, clingy sauce.

Taste and adjust seasoning. Stir in the yogurt, and serve hot with rice or roti.