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.
Prep30 min
Cook75 min
Soak15 min
Servings4
Serving size: 1 serving
539cal
56gprotein
15gcarbs
Ingredients
750 g Mutton Chops (About 8 rib pieces)
1 cup Curd (Whisked until smooth)
2 medium Onion (Made into a smooth paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
12 pieces Cashew Nuts (Soaked in warm water for 15 minutes)
1 tbsp Poppy Seeds (Soaked in warm water for 15 minutes)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Mutton Chaap, Butter Naan and Sirke Wale Pyaaz
Melt-in-mouth Mutton Chaap, perfectly spiced, with fluffy Naan and tangy onions. So soul-satisfying!
This punjabi dish is perfect for lunch. With 1023.1199999999999 calories and 65.72g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
2 tbsp Vegetable Oil
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
0.5 tsp Sugar
1 piece Bay Leaf
4 pods Green Cardamom
4 pieces Cloves
1 inch Cinnamon Stick
1 pinch Saffron (Soaked in 2 tbsp warm milk)
1 tsp Kewra Water (Optional, for aroma)
1 cup Water (As needed for gravy)
Instructions
1
Prepare Pastes and Marinade (15 minutes)
Clean the mutton chops and pat them dry with a paper towel.
Grind the soaked cashew nuts and poppy seeds into a fine, smooth paste, adding a little water if necessary. Set aside.
In a large mixing bowl, combine the whisked curd, onion paste, ginger-garlic paste, and raw papaya paste.
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
Marinate the Mutton (4 hours to overnight)
Add the mutton chops to the marinade, ensuring each piece is generously and evenly coated.
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
Sear the Mutton Chops (10 minutes)
Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium-high heat.
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.
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).
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
Cook the Gravy (50-60 minutes)
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.
Return the seared mutton chops to the pan. Add 1 cup of warm water and the sugar. Stir everything together gently.
Bring the gravy to a simmer, then reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid.
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
Finish and Serve (5 minutes)
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).
Let it simmer for another 2 minutes for the flavors to meld together.
Turn off the heat and let the Mutton Chaap rest for 10 minutes before serving. This allows the flavors to deepen.
Garnish with fresh coriander if desired and serve hot with naan, sheermal, or rumali roti.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
