Mutton Chops Curry BY Kamy Thimmaiah


Mutton – 1 kg
Chilli powder – 1tsp
Turmeric powder – ½ tsp
Salt to taste
One sliced onion
One sliced tomato
3 to 4 flakes of garlic crushed
Small piece of ginger crushed


First wash and clean the mutton with little salt and turmeric powder well. Then marinate the mutton with the above ingredients for about half an hour. Pressure cook the mutton along with all other ingredients adding 1½ cup water.

Ingredients to grind:

1½ tsp pepper, ½ tsp jeera, ½ tsp coriander seeds should be roasted on the thava separately.
1“ Cinnamon, 2 to 3 cloves into dark brown in colour
3 to 4 flakes of garlic
A small piece of ginger
Grind all these into fine paste.
1 tsp chopped coriander leaves

Ingredients for seasoning:

2-3 tsp oil
1 piece cinnamon
2 cloves
2 onions sliced
1 medium size tomatoes chopped
½ tsp ginger paste
½ tsp Garlic paste
2 green chills / ½ tsp chill powder (optional)
½ tsp chopped coriander leaves


Pour oil into a deep pan/ heavy bottom vessel and heat it.
Add 1 cinnamon, 2 cloves, 2 to 3 pods of garlic and cook till it starts to change colour.
Add 2 sliced onions (cut into fairly big pieces), sauté till golden brown.
Add the chopped tomatoes and fry well.
Add the ground masala into this and fry till the oil floats on top of the masala.
Lastly, add the pressure cooked Mutton into this and continue to cook on medium flame, stirring from time to time. Then add Vinegar/ Kachumpuli/ Tamarind juice. Let it cook till you get a fine aroma.
If you want dry fry, do not add water.
If you want to have more gravy, add 1½ cup of water.
Finally, add coriander leaves. Now, switch off the stove and close the lid.
Goes well with plain or ghee rice.

About The Contributor:

Mrs Palanganda Kamy Thimmaiah’s culinary skills are legendary in her family circles. Having lived in the Andaman islands for a long time and later in Madras, she has been able to assimilate the best culinary traditions of those areas.

“Kamy Aunty’s mutton chops curry” is much talked about in the family circles of her nine sisters and one brother.

In typical Coorg mutton chops curry, coconut is used in the preparation. “Because of my long stay in Madras, I avoided using coconut. I sort of improvised by combining the styles of both Coorg and Madras,” says Kamy Thimmaiah.

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