Mutton Chaap
Tender mutton ribs slow-cooked to perfection in a rich, aromatic gravy of yogurt, nuts, and fragrant spices. A classic Mughlai delicacy, this dish is a true celebration of flavors, perfect with naan or paratha.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Prepare Pastes and Marinade (15 minutes)
- b.Clean the mutton chops and pat them dry with a paper towel.
- c.Grind the soaked cashew nuts and poppy seeds into a fine, smooth paste, adding a little water if necessary. Set aside.
- d.In a large mixing bowl, combine the whisked curd, onion paste, ginger-garlic paste, and raw papaya paste.
- e.Add the cashew-poppy seed paste, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix thoroughly to create a uniform marinade.
- 2
Step 2
- a.Marinate the Mutton (4 hours to overnight)
- b.Add the mutton chops to the marinade, ensuring each piece is generously and evenly coated.
- c.Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours. For best results and exceptionally tender meat, marinate overnight.
- 3
Step 3
- a.Sear the Mutton Chops (10 minutes)
- b.Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium-high heat.
- c.Once the oil is hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.Take the mutton chops out of the marinade, shaking off any excess. Place them in the pan in a single layer (work in batches if needed).
- e.Sear the chops for 3-4 minutes on each side until they are beautifully browned. Remove the seared chops from the pan and set them aside. Reserve the leftover marinade.
- 4
Step 4
- a.Cook the Gravy (50-60 minutes)
- b.In the same pan, pour in the remaining marinade. Cook on medium-low heat, stirring continuously for 10-12 minutes, until the paste cooks through and oil begins to separate from the sides.
- c.Return the seared mutton chops to the pan. Add 1 cup of warm water and the sugar. Stir everything together gently.
- d.Bring the gravy to a simmer, then reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid.
- e.Allow the mutton to slow-cook for 50-60 minutes, or until it is fall-off-the-bone tender. Stir occasionally to prevent the gravy from sticking to the bottom.
- 5
Step 5
- a.Finish and Serve (5 minutes)
- b.Once the mutton is cooked and the gravy has reached your desired consistency, gently stir in the saffron-infused milk and the kewra water (if using).
- c.Let it simmer for another 2 minutes for the flavors to meld together.
- d.Turn off the heat and let the Mutton Chaap rest for 10 minutes before serving. This allows the flavors to deepen.
- e.Garnish with fresh coriander if desired and serve hot with naan, sheermal, or rumali roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender mutton, marinate it overnight. The raw papaya paste is a crucial tenderizer.
- 2Slow cooking on low heat is the secret to a perfect Mutton Chaap. Do not rush this process.
- 3Use a heavy-bottomed pan to ensure even cooking and prevent the nut-based gravy from burning.
- 4Using ghee adds a rich, authentic flavor that is signature to Mughlai cuisine.
- 5Ensure the curd is at room temperature and whisked well to prevent it from splitting when added to the heat.
- 6Choose mutton chops with a bit of fat on them, as this will render down during cooking and add immense flavor and richness to the gravy.
Adapt it for your goals.
Protein
This recipe can also be made with lamb chops. Adjust the cooking time as lamb may cook slightly faster than mutton.
Spice LevelSpice Level
For a spicier version, add 1-2 slit green chilies along with the whole spices, or increase the amount of red chili powder.
Nut FreeNut-Free
To make it nut-free, replace the cashew and poppy seed paste with 2 tablespoons of roasted gram flour (besan) mixed with a little water to form a smooth paste. Add it after cooking the onion paste.
Creamier GravyCreamier Gravy
For an even richer and creamier gravy, stir in 2-3 tablespoons of fresh cream at the end of the cooking process, just before adding the saffron milk.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and essential for forming red blood cells and preventing anemia.
Provides Essential Minerals
Mutton is a good source of important minerals like zinc, which boosts the immune system, and phosphorus, which is vital for bone health.
Frequently asked questions
One serving of Mutton Chaap (approximately 2 pieces with gravy) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.