3 September, 2017
Mutton Chaap (Ribs)
Mutton Chaap (Ribs) is a Mughal delicacy. This recipe uses goat or lamb ribs. In Mughal cuisine marination and slow cooking process is applied which helps the flavor of all spices to seep into the chaap .
Mutton Chaap (Ribs) is cooked in Indian spices and rich gravy, which gives an aromatic flavor to the dish.
In my blog, I have a few more mutton recipes, which you can go through.
Mutton Mastani Pulao
Mutton Raan In White Gravy
White Mutton Biryani
Mutton Casserole
Shahi Mutton Raan
Preparation Time: 15 Minutes
Marination Time: 2 hour
Cooking Time: 40 Minutes
Serves : 4
Ingredients:
- Mutton Chaap (Ribs)500 gm
- Onions 3 sliced
- Tomatoes 2 big blended
- Green Chilli 2
- Ginger paste ½ Tablespoon
- Garlic Paste ½ Tablespoon
- Curd ½ Cup
- Turmeric powder 1/2 Teaspoon
- Coriander powder 1 Tablespoon
- Red Chilli powder 2 Teaspoon
- Salt to taste
- Oil ¼ cup
- Bay Leave 1
- Cinnamon 1inch piece
- Cloves 4
- Green Cardamom 3
- Black Cardamon 1
- Garlic Chopped 1 Tablespoon
- Coriander seeds 1 Tablespoon
- Almond 5
- Fennel seeds 1 Teaspoon
- Poppy seeds 1 Teaspoon
- Black Peppercorns ¼ Teaspoon
- Cumin seeds 1 teaspoon
- Garam Masala Powder 1 Teaspoon (to make homemade garam masala powder click on the link)
- Dried Fenugreek Leaves 1 Tablespoon
- Coriander Leaves 2 Tablespoon chopped
Instructions:
- Wash and dry mutton chaap.
- Take a bowl add turmeric powder, 1 teaspoon chilli powder, coriander powder, ginger garlic paste and salt.
- Add the mutton pieces and mix well so that the mixture coats completely on the meat.
- Cover the bowl and keep it in the fridge for 2 hours.
- Lightly roast coriander seeds, fennel seeds, poppy seeds, peppercorns, cumin seeds and almonds for a minute on a slow flame.
- Grind to a fine powder.
- Beat curd add the ground powder and 1 teaspoon garam masala powder mix and keep aside.
- Keep pressure cooker on a medium flame add oil.
- Add bay leaves cinnamon green and black cardamom and cloves fry for a minute.
- Then add finely chopped garlic saute for half a minute’
- Add finely chopped onions and green chillies fry onions till brown then add 1 teaspoon red chilli powder fry for few seconds and add blended tomatoes cook on slow flame for 4 to 5 minutes.
- Then add marinated mutton pieces and fry for 5 to 7 minutes, till the water dries add half a cup water.
- Close the lid cook till the mutton boil. Remember not to make it very soft even after pressure cooking it will cook on a slow flame for 15 to 20 minutes.
- Open the lid cook for 5 minutes stirring occasionally on low flame.
- Keep the flame low add curd keep stirring cook for 5 minutes, add dried fenugreek leaves and coriander leaves.
- Cook for another 5 to 10 minutes.
- Serve with hot kulchas and raita.