Mutton Chaap Recipe – Slow Cooked Lamb Chops
Dive into the rich and flavorful world of Mughlai cuisine with this exquisite Mutton Chaap, a slow-cooked lamb chop dish that promises to transport your taste buds to new heights. This recipe not only highlights the tender juiciness of the mutton but also embraces the warm and aromatic spices that make every bite unforgettable. Perfect for a family gathering or a leisurely weekend meal, this dish pairs beautifully with Rumali Roti and Mooli Raita, ensuring a complete and satisfying dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (ribs) | 400 grams |
| Onions (sliced) | 3 |
| Ginger (paste) | 2 teaspoons |
| Garlic (paste) | 1 teaspoon |
| Black cardamom (Badi Elaichi) (crushed) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 2 |
| Fresh Red chillies | 2 |
| Cloves (Laung) | 1/4 teaspoon |
| Mace powder | A pinch |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Cumin powder (Jeera) | 1/4 teaspoon |
| Whole Black Peppercorns | 4 |
| Mustard oil | 2 tablespoons |
| Curd (Dahi/Yogurt) (beaten) | 1 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 |
| Protein | 36g |
| Carbohydrates | 12g |
| Fat | 22g |
| Fiber | 2g |
Preparation and Cooking Instructions
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Marinating the Mutton:
- Begin by washing the mutton thoroughly and patting it dry with a kitchen towel to remove excess moisture.
- In a medium-sized mixing bowl, combine the beaten curd, mace powder, salt, and half of the ginger and garlic paste. Mix these ingredients well to create a smooth marinade.
- Add the mutton pieces to the marinade and ensure each piece is generously coated. Cover the bowl with plastic wrap or a lid, and refrigerate for a minimum of 2 hours, or preferably overnight for the best flavor infusion.
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Sautéing the Spices:
- Heat a pressure cooker over medium flame and add the mustard oil. Once the oil is hot, add the sliced onions and sauté until they turn golden brown.
- Incorporate the remaining ginger and garlic paste, along with 1 tablespoon of water to prevent sticking. Stir in the peppercorns, cloves, fresh red chillies, Kashmiri red chilli powder, turmeric powder, cumin powder, and crushed black cardamom. Sauté the mixture for an additional 2-3 minutes until the spices become fragrant.
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Cooking the Mutton:
- Introduce the marinated mutton into the pressure cooker, stirring well to combine with the spice mixture. Allow the mutton to stir-fry for about 15 minutes, letting it absorb the flavors.
- Add half a cup of water to the pressure cooker, then securely close the lid. Cook on medium heat for about 5 whistles, allowing the pressure to build for tender meat.
- After the whistles, carefully check the mutton for doneness. If it is not fully cooked or appears too dry, add an additional 1/4 cup of water and cook for a few more whistles until the meat is perfectly tender.
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Finishing Touches:
- Once cooked, open the lid and sprinkle the green cardamom powder over the mutton. Let the dish rest for about 15 minutes to allow the flavors to meld beautifully before serving.
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Serving Suggestions:
- Present the Mutton Chaap hot, accompanied by Rumali Roti and Mooli Raita for a delightful Sunday lunch that your family and friends will rave about. Enjoy every flavorful bite of this classic Mughlai dish!
Tips for Perfecting Your Mutton Chaap:
- For even more depth of flavor, consider adding a tablespoon of ghee while sautéing the onions.
- Adjust the spice levels according to your preference; add more red chillies for a spicier kick.
- Pair with a fresh salad or pickles for a complete meal that balances the richness of the mutton.
By following this detailed recipe, you’ll master the art of making Mutton Chaap, impressing everyone at your table with the richness of Mughlai flavors and the tenderness of perfectly slow-cooked lamb chops. Happy cooking!
