Kerala style Lamb Chop Roast Recipe – The perfect curry for winter

  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 40m

Kerala, in Southern India is famous for its spices, especially pepper. Keralan cooking makes abundant use of spice, therefore in its cooking.

This Lamb chops roast recipe is wonderfully spicy but does not have too many chillies.

Easy to make, it’s your best friend in winter, perfect to make that cold go scurrying away.

This recipe is definitely a keeper

Try it!


  • Lamb / Goat ( with bones)- 750 gm to 1 kg
  • Onions/ Shallots, thinly sliced- 1 cup
  • Garlic, grated- 2tbsp + 1 tbsp
  • Ginger- 2 tbsp + 1 tbsp
  • Pepper powder- 1 tbsp
  • Turmeric powder- 1/2 tsp+ 1/2 tsp
  • Red chilli powder- 1 tsp + 1 tsp
  • Curry leaves- 15
  • Lemon juice- 1 tbsp
  • Oil- 2 tbsp
  • Salt- to taste
  • Hot water- 1 cup

Ingredients for Fresh Spice Mix- for powdering

Fennel seeds (Saunf)- 1 tsp

Cumin seeds (Jeera)- 1/2 tsp

Star Anise- 1

Cinnamon- 1 inch

Bay leaf- 2

Green Cardamom ( Elaichi)- 4




Step 1

Marinate the meat with 1 tbsp each of ginger and garlic pastes, 1 tsp chilli and turmeric powders & salt.

Step 2

Roast the spices for the spice mix one by one without oil in a small wok /frying pan . Cool and powder. Keep aside.

Step 3

Pressure cook the meat till 1 whistle. Then lower the pressure and simmer for 10 minutes. Switch off the gas and let cool.

Step 4

Meanwhile, in a large wok, add the oil. Add in half of the ground spice mix and the curry leaves in rapid succession. Now add in the sliced onions. Fry until the onions turn soft and brown. Remember to fry on a medium flame.

Step 5

Add in the ginger garlic pastes and fry for 2 minutes. Add a bit of salt. Remember, you have already added some salt to the meat.

Step 6

Add in the chilli, pepper and turmeric powder. Add in a couple of tbsp of water to prevent the spice from burning.

Step 7

By now, the mutton would've cooked and released a lot of water. Add it into the wok without the water. Fry well until the meat is covered with all the spices.

Step 8

Now add in the cooking juices released from the meat along with 1 cup of hot water.

Step 9

Keep sautéing until the meat is covered in a nice thick spice mix and the gravy takes on a darkish hue.

Step 10

Mix in the lemon juice. Serve hot.

You will notice that the gravy darkens as it sits.


Serve hot with Rice, Simple Pulao, Sponge Dosa or Roti or parathas.


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