Mutton Chaap Recipe – Slow Cooked Lamb Chops
Description:
The Mutton Chaap recipe is a timeless Mughlai classic that brings together centuries of rich culinary tradition, perfected by the Mughals. This slow-cooked lamb dish is packed with bold and aromatic flavors, making it a favorite among meat lovers across the globe. The dish uses tender goat ribs, considered the most flavorful part of the animal, though lamb chops can be a great alternative. The key to this recipe is the slow cooking method, which allows the spices and marination to penetrate the meat thoroughly, resulting in melt-in-your-mouth tenderness. Infused with aromatic Indian spices like cardamom, cinnamon, saffron, and more, Mutton Chaap is a dish that will tantalize your taste buds with each bite. Perfect for a special occasion, this recipe combines the bold richness of Mughlai cuisine with the warmth of Indian spices.
Cuisine: Mughlai
Course: Main Course
Diet: High Protein, Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mutton (ribs) | 400 grams |
| Onions | 3, sliced |
| Ginger (paste) | 2 teaspoons |
| Garlic (paste) | 1 teaspoon |
| Black cardamom (Badi Elaichi) | 1, crushed |
| Green cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 2 pieces |
| 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 |
Preparation Time: 2 hours (or overnight)
Cooking Time: 40 minutes
Total Time: 2 hours 40 minutes
Instructions:
-
Marinate the Mutton:
- Begin by washing the mutton pieces thoroughly and patting them dry with a kitchen towel.
- In a medium-sized bowl, mix together the curd, mace powder, salt, half of the ginger and garlic paste. Stir the mixture well to combine.
- Add the mutton ribs to the bowl, ensuring each piece is coated evenly with the marination.
- Cover the bowl and refrigerate for a minimum of 2 hours. For best results, marinate overnight to allow the flavors to fully infuse the meat.
-
-
Frying the Onions:
- In a pressure cooker, heat mustard oil over medium flame. Add the sliced onions and fry them until they turn a rich brown color.
- Add the remaining ginger and garlic paste to the cooker along with a tablespoon of water. Stir the mixture for a minute or so to prevent the paste from burning.
-
Spicing it Up:
- To the pressure cooker, add the crushed black cardamom, green cardamom pods, cinnamon sticks, red chillies, cloves, Kashmiri red chilli powder, turmeric powder, cumin powder, and whole black peppercorns. Stir well to combine all the spices and release their aroma.
-
Cook the Mutton:
- Add the marinated mutton pieces to the pressure cooker. Stir-fry the meat with the spice mixture for about 15 minutes, allowing it to brown slightly and absorb the spices.
- Pour in half a cup of water, stir the ingredients, and close the pressure cooker lid. Cook on medium heat for up to 5 whistles, then turn off the heat.
- Open the lid and check the mutton. If the meat isn’t fully cooked or the gravy is drying up, add 1/4 cup of water and cook for a few more whistles, ensuring the mutton becomes tender and well-cooked.
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Final Touch:
- Once the mutton is cooked, add a pinch of green cardamom powder for a final touch of flavor. Let the dish rest for 15 minutes before serving to allow the flavors to settle.
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Serving:
- Serve the Mutton Chaap hot, accompanied by Rumali Roti and Mooli Raita for a complete and fulfilling meal.
This Mutton Chaap is a perfect dish for a special Sunday lunch or any occasion where you want to impress your guests with an authentic Mughlai feast. The slow-cooked mutton, infused with rich spices, will delight everyone at the table.
Enjoy your aromatic, flavorful Mutton Chaap!
