Mutton Chaap with Roti

Instructions

1. 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. 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. 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. 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. 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.