Mutton Chaap Masala with Khamiri Roti

Instructions

1. 1

   Marinate the Mutton Chops

   • In a large bowl, combine the mutton chops, whisked curd, ginger garlic paste, raw papaya paste, 1 tsp of the red chili powder, turmeric powder, garam masala, and 1 tsp of the salt.
   • Mix thoroughly, ensuring each chop is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the most tender results.
2. 2

   Prepare the Birista and Gravy Paste

   • Heat vegetable oil in a deep pan or kadai over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they turn a deep, even golden brown and become crispy. This is your 'birista'.
   • Using a slotted spoon, remove the fried onions and drain them on a paper towel. Allow them to cool completely.
   • In a grinder jar, combine the cooled birista, cashew nuts, and poppy seeds. Add 2-3 tablespoons of water and grind to a smooth, thick paste.
3. 3

   Sear the Mutton Chops

   • Heat ghee in a heavy-bottomed pan or pressure cooker over medium-high heat.
   • Remove the chops from the marinade, shaking off any excess. Reserve the leftover marinade.
   • Sear the chops in batches for 3-4 minutes per side until they are beautifully browned. This step locks in the juices. Set the seared chops aside.
4. 4

   Cook the Gravy

   • In the same pan with the remaining ghee, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they release their aroma.
   • Add the ground birista-cashew paste to the pan. Cook for 5-7 minutes, stirring continuously, until the paste darkens in color and you see oil separating at the edges.
   • Stir in the coriander powder, cumin powder, the remaining 0.5 tsp red chili powder, and the reserved marinade. Cook for another 2-3 minutes until the raw smell of the spices disappears.
5. 5

   Slow Cook the Mutton

   • Return the seared mutton chops to the pan. Add the remaining 0.5 tsp salt and mix gently to coat the chops in the masala.
   • Pour in 1.5 cups of hot water and stir well. Bring the gravy to a boil.
   • Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15 minutes to prevent sticking.
   • Alternatively, for a quicker method, pressure cook on medium heat for 20-25 minutes (or 5-6 whistles), then allow the pressure to release naturally.
6. 6

   Finish and Serve

   • Once the mutton is perfectly cooked, gently stir in the fresh cream and the optional kewra water.
   • Simmer on low heat for 2 more minutes, being careful not to let it boil after adding the cream.
   • Check the seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
   • Serve hot with naan, sheermal, or a fragrant pulao.