Bangla egg-stuffed mutton chops

recipe Detail


This quintessential Bengali club favourite – a mutton croquette – adorns the menus of many many clubs back in India. Here is my take on that classic, stuffed with an egg, which effortlessly brings together the best of both worlds – a dish fitting of a celebration to mark the Coronation.


- 1 kg mutton chops

- 4 hard boiled eggs

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 inch ginger, minced

- fresh cilantro for garnish


1. Preheat your oven to 375°F (190°C).

2. In a bowl, mix together salt, black pepper, cumin powder, coriander powder, garam masala, red chili powder, and turmeric powder.

3. Rub the spice mixture onto the mutton chops, making sure they are well coated.

4. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Add the mutton chops and cook for 3-4 minutes on each side, until they are browned.

5. Remove the mutton chops from the pan and set them aside.

6. In the same pan, add 1 tablespoon of olive oil and sauté the chopped onion for 2-3 minutes until they are translucent.

7. Add minced garlic and ginger to the pan and cook for another minute.

8. Take the pan off the heat and let the mixture cool down.

9. Cut the hard boiled eggs into halves and place them on top of the mutton chops.

10. Take the cooled down onion, garlic and ginger mixture and stuff it onto the egg halves.

11. Place the stuffed mutton chops in a baking dish and bake in the oven for 20 minutes.

12. After 20 minutes, remove the dish from the oven and let it cool down for a few minutes.

13. Garnish with fresh cilantro and serve hot. Enjoy your delicious Bangla egg-stuffed mutton chops!

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