Mutton chaap is a delicious Mughlai delicacy.The mutton used here is blended well with grated Raw Papaya and cooked in a melange of ground spices thus giving this recipe a spicy flavor
|State or Region||North India|
|Main Ingredients||Mutton Ribs, Papaya,|
Garam masala, Ghee
Mutton (Rib chops) – 8
For Garam masala
Shah mirch (white pepper)- Few
Shah jeera (caraway seed)- ¼ tsp
Black pepper- Few
Mace (jayitri)- 1
Coarsely pounded nutmeg (jayphal)- ½ tsp
Black cardamom- 1
Cinnamon sticks- 1 inch
Star anise (phool chakra)- 1
Sliced Red onion- 1 (medium)
Minced ginger and garlic- 1 tbsp
Green chillies- 3-4 pcs
Garam masala- 1 tsp
Cumin powder- 1 tsp :
Red chilli powder- 1 tsp
Turmeric powder- ¼ tsp
Almond paste- 2 tbsp
Melon seed (charmagaz) paste- 2 tbsp
Ghee- 2-3 tbsp
Few threads of Saffron soaked in warm
Salt to taste
Sugar to taste
One or two Bay Leaf- One or two
Kewra water (Screwpine essence)- Few drops
Rose water- Few drops
Prepare the mutton
Most important thing to make mutton chaap is tendering the meat. This ensures the even cooking of meat and it will be able to absorb all the flavours and spices. So first wash the ribs and beat the meat With a meat tenderiser (or you can use hammer also) to make it more tender.
Marination of mutton
First grind all the ingredients which are stated in Garam Masala section.
Now in a bowl, take the mutton and add one teaspoon of Garam Masala and all other ingredients as stated in Marinade section. Marinade generously over the ribs generously and refrigerate it for at least 3-4 hours.You can also add kewra water and
Rose water in marinade or can add later in the curry.
Bring the mutton to room temperature before cooking and sprinkle some salt over it.
Heat one teaspoon of ghee in a flat fry pan. When ghee is hot add the sliced onions and fry till it becomes translucent. Now add green chillies, minced ginger and garlic and saute for few minutes.Let it cool and make a paste of it by a mixer.
Now add another tablespoon of ghee in the same pan, let it warm and slowly add the marinated rib chops along with the marinade.
Cook it on high flame for 5 minutes.
Add the Onion, ginger-garlic paste now and keep braising it on medium flame.
Next add one tsp of garam masala, turmeric powder, cumin powder and red chilli powder and keep braising on medium flame.
Add salt and two pinches of sugar, almond and melon seed paste, saffron water and bay leaves. You can also add Kewra water and rose water now if you haven’t add it during marination.
Stir all the things well, cover the pan tightly and cook the chaap on low heat till done.
When it is cooked, remove the bay leafs.
Serve the mutton chaap with rumali roti. It also goes well with Biryani.