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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.
For 4 servings
Prepare Pastes and Marinade (15 minutes)
Marinate the Mutton (4 hours to overnight)
Sear the Mutton Chops (10 minutes)
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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.
This mughlai recipe takes 105 minutes to prepare and yields 4 servings. At 534.69 calories per serving with 43.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy (50-60 minutes)
Finish and Serve (5 minutes)
This recipe can also be made with lamb chops. Adjust the cooking time as lamb may cook slightly faster than mutton.
For a spicier version, add 1-2 slit green chilies along with the whole spices, or increase the amount of red chili powder.
To make it nut-free, replace the cashew and poppy seed paste with 2 tablespoons of roasted gram flour (besan) mixed with a little water to form a smooth paste. Add it after cooking the onion paste.
For an even richer and creamier gravy, stir in 2-3 tablespoons of fresh cream at the end of the cooking process, just before adding the saffron milk.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle growth, and maintaining overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and essential for forming red blood cells and preventing anemia.
Mutton is a good source of important minerals like zinc, which boosts the immune system, and phosphorus, which is vital for bone health.
One serving of Mutton Chaap (approximately 2 pieces with gravy) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used.
Mutton Chaap is a rich, indulgent dish. While mutton is a great source of protein and iron, the dish is high in calories and saturated fats from the ghee and meat. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. After searing the mutton and cooking the marinade, add the mutton and water to the pressure cooker. Cook for 5-6 whistles on medium heat. Let the pressure release naturally. This will significantly reduce the cooking time, but slow-cooking on the stovetop yields a richer flavor.
If you can't find raw papaya, you can use a commercial meat tenderizer powder (follow package instructions) or marinate the mutton for a longer period (up to 24 hours) in the yogurt-based marinade, as yogurt is also a natural tenderizer.
If the gravy is too watery, remove the lid and cook on medium heat for a few more minutes to allow the excess liquid to evaporate. Be careful not to overcook the mutton. The cashew and poppy seed paste should naturally create a thick gravy.
Kewra water is a fragrant floral extract from the pandan leaf, commonly used in Mughlai cuisine to add a distinct aroma. It is optional but highly recommended for an authentic taste. A little goes a long way.