Mutton Chaap Recipe - Slow Cooked Lamb Chops
A mutton gravy dish cooked in cardamom, mace and cinnamon that can be served along with rumali rotis for a brilliant sunday dinner. The lamb chops are slow cooked in this thick and luscious gravy which helps the mutton pieces to become more tender and juicy. The flavour of the curry will also help to seep into the Lamb chops and create a delicious side dish.
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result will be delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
If you like this recipe, here are a few more mutton recipes
- 400 grams Mutton , ribs
- 3 Onions , sliced
- 2 teaspoon Ginger , paste
- 1 teaspoon Garlic , paste
- 1 Black cardamom (Badi Elaichi) , crushed
- 2 Cardamom (Elaichi) Pods/Seeds
- 2 Cinnamon Stick (Dalchini)
- 2 Fresh Red chillies
- 1/4 teaspoon Cloves (Laung)
- Mace powder , a pinch
- 1 teaspoon Kashmiri Red Chilli Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Cumin powder (Jeera)
- 4 Whole Black Peppercorns
- 2 tablespoons Mustard oil
- 1 cup Curd (Dahi / Yogurt) , beaten
- Salt , to taste
How to make Mutton Chaap Recipe - Slow Cooked Lamb Chops
To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
Cook on medium heat for up to 5 whistles.
Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th cup water and cook for few more whistles.
Open the lid and add green cardamom powder, rest for 15 minutes before eating.