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Butternut Squash & Coconut Veloute served with Kolkata Style Mutton Chops

Jun 29, 2020

  • Serves: 6

Kolkata based Mutton Chops are again something which shows the influence of the British Raj in our desi cuisine. Something that I ate regularly or maybe daily during college days, on my way back to home from one of street vendors, very close to my house. And made sure I never had to share a single bite with anyone.

Never knew that I will become a chef one day. Now that I have managed to become one, could not resist its inclusion in my menu.

Mutton Chop has to be spicy and deep fried. The use of peanuts and raisins adds to texture and sweetness. The final crunch from breadcrumbs. Pungent and bold Kasundi mustard on the side.

Here I have coupled it with a soup which I call Butternut Squash & Coconut Veloute, because of its velvety consistency. Methodology of a typical French style soup but infused with some lovely Indian flavours.

You can make both of them or you can consider them as 2 recipe. Choice is yours. 

A great combination to tickle your taste buds.


For the soup:

  • Butternut Squash medium – 1
  • Coconut milk thick – 1 cup
  • Ginger roughly chopped – 1.5 inch
  • Garlic peeled – 1/2
  • Green chillies – 2 to 3
  • Fresh Thyme chopped – 1.5 tsp
  • Flour – 3 tbsp
  • Butter – 1/2 cup
  • Water – 5 cups
  • Vegetable Stock Cube – 1
  • Kafir lime leaf – 3
  • Black peppercorns- 1.5 tsp
  • Bayleaf – 2
  • Madras curry pwd – 1tbsp
  • Cumin seeds- 1.5 tsp
  • Curry leaves – 15
  • Double cream – 1/2 cup
  • Salt – to taste
  • Oil – 2 tbsp

For the Mutton Chop:

  • Mutton Mince – 2.5 cups
  • Chopped onion – 1
  • Ginger and Garlic paste – 1.5 tbsp
  • Turmeric pwd – 1 tsp
  • Red chilli pwd – 1.5 tsp
  • Coriander pwd – 1/2 tsp
  • Cumin pwd – 1/2 tsp
  • Garam masala pwd – 1/2 tsp
  • Roasted cumin, coriander and dry chilli pwd – 2 tsp
  • Chopped ginger – 1 tbsp
  • Chopped green chillies – 3
  • Salt – to taste
  • Oil – 3 tbsp
  • Peanuts – 2 tbsp
  • Raisins – 2 tbsp
  • Chopped coriander – 1/4 th of a bunch
  • Breadcrumbs – 4 cups
  • Eggs – 3
  • Chat masala – 1 tbsp



  • Peel the squash and pan roast it with some oil, ginger, garlic, chillies and the thyme.
  • Allow the vegetables to caramelize slightly, but there is no need to cook the squash completely.
  • In a sauce pan melt the butter and add the flour into it to prepare a roux. ( Roux is a butter and flour mixture used for thickening soups. Cook on a slow flame till light golden colour)
  • Add hot water, the vegetable stock cube, madras curry powder, peppercorns, bayleaf, kaffir lime leaf and allow it to come to boil.
  • Add the roasted vegetables and adjust the seasoning, simmer until vegetables are cooked.
  • Add the coconut milk, simmer again and finish with double cream.
  • Blend the soup and pass through a seive.
  • Check the seasoning and its ready to serve.

Mutton Chop:

  • Heat oil in pan and add the chopped onion.
  • Cook the onion until it just starts turning to change colour.
  • Then add the ginger and garlic paste, turmeric, chilli, cumin, coriander and the garam masala powder.
  • Add some water to the spice mix and allow it to took until the oil separates.
  • Put in the mince and cook until completely done, adjust the seasoning, mix in the chopped ginger, chillies, coriander leaves, peanuts, raisins and roasted spices.
  • Mix in 1.5 cups of breadcrumbs and combine well.
  • Allow the mixture to cool and mix in an egg and combine well until you get a smooth dough like consistency.
  • Shape into croquettes and dip them into bitten egg.
  • Then into the remaining breadcrumbs.
  • Repeat the breading process to get a lovely finish.
  • Deep fry the croquettes.

In this Recipe

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