Mutton Chops (Tikka Chops)
مٹن چانپ (تکہ چانپ)
Mutton chops are the most prized cut at any Pakistani BBQ, and the first thing to disappear from the platter. Small rib chops are tenderised with raw papaya, marinated overnight in a red, tangy masala, and grilled until the fat crisps and the meat stays pink-tinged and juicy near the bone. They're especially popular in the days after Eid ul Adha, when every family has meat to spare.
- ⏱ Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Make two or three shallow cuts on each chop and flatten them slightly with the back of a knife. Rub in the papaya paste and leave for 30 minutes.
Mix the yogurt, ginger, garlic, chili powder, chili flakes, garam masala, cumin, lemon juice, salt and oil. Coat the chops thoroughly, cover and refrigerate overnight, or for at least 6 hours.
Bring the chops to room temperature for 30 minutes while you light the coals and let them burn down to a grey ash.
Grill over medium-hot coals for 15–18 minutes, turning every 3–4 minutes, until the edges are charred and the meat is cooked through but still juicy at the bone.
Brush with melted butter in the last 2 minutes, then rest the chops for 5 minutes before serving.
Serve with naan, green chutney, onion rings and lemon wedges.
Kitchen notes
Chops from a young animal grill best. If your meat is older or tougher, steam the marinated chops covered in a pan with a splash of water for 15 minutes before grilling.
Pan method: sear the chops in a heavy pan with a little oil over medium-high heat for 5–6 minutes per side, then cover and cook on low for 10 minutes.
The prize of the BBQ platter
Whenever there’s a Pakistani BBQ, chops are the cut people watch for. They have the best of everything: a bone for flavour, a strip of fat that crisps on the grill, and tender meat that soaks up the marinade. After Eid ul Adha, when freezers are full of qurbani meat, families set aside the rib chops especially for an evening BBQ.
Choosing and trimming
Ask the butcher for rib chops, cut about 2 cm thick. Thinner chops dry out; thicker ones take too long and char before they’re done. Trim away thick layers of fat, but leave a thin edge; it bastes the meat as it cooks. Cutting a couple of slashes into each chop helps the marinade in and stops the meat from curling on the grill.
Papaya: use it carefully
Raw papaya contains an enzyme that breaks down tough meat fibres, which is why it’s used so widely in Pakistani BBQ. It works fast, and too much for too long turns meat soft and mushy. Stick to the measured amount, and if you marinate overnight, add the papaya with the main marinade rather than giving it a separate head start.
Serving
Serve the chops hot off the grill with naan, green chutney, raw onion rings with lemon, and perhaps a cooling kheera raita. They pair well with chicken malai boti on a mixed platter, so there’s something mild alongside the heat.
Questions people ask
Can I use lamb chops?
Yes. Lamb chops are more tender, so use only 1 tablespoon of papaya and marinate for 4–6 hours rather than overnight.
How do I know when they're done?
Press the thickest part: it should feel firm but give slightly. Cut into one near the bone; the meat should be just cooked through with clear juices.
Why rest the chops?
Resting lets the juices settle back into the meat. Cut straight away and they run out onto the plate.
Nutrition (estimate, per serving)
- Calories
- 460
- Protein
- 36 g
- Fat
- 33 g
- Carbs
- 5 g
