Mutton Chaap Fry

Name: Mutton Chaap Fry
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 600 g mutton chaap (bone-in pieces, cleaned); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (whisked); 2 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 tsp black pepper (coarsely crushed); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pcs bay leaf; 1 inch cinnamon; 2 pcs green cardamom; 3 pcs cloves; 2 tbsp oil; 0.5 tsp salt; 1.5 cup water; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(118)

TASTE SCORE

9/10

Tender mutton chaap cooked with onions, yogurt, and warm spices, then finished in a hot pan until the masala clings to the meat. Rich, peppery, and deeply savory, this dish is perfect as a small main or special side.

PREP

20m

COOK

55m

SERVES

100 G

348 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Marinate the mutton chaap.
1.Place the mutton chaap in a bowl.
2.Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, black pepper, and salt.
3.Mix well so every piece is coated.
4.Set aside for 20 minutes while you slice the onion and prepare the other ingredients.
TIPA short rest helps the mutton pick up flavor before cooking.
pressure cook · ~30 min
Pressure cook the mutton until tender.
1.Heat 1 tbsp oil in a pressure cooker over medium heat.
2.Add bay leaf, cinnamon, green cardamom, and cloves. Cook for 30 seconds until fragrant.
3.Add the marinated mutton chaap and cook for 4 to 5 minutes, stirring to seal the meat.
4.Pour in water and close the cooker.
5.Pressure cook for 20 to 25 minutes, until the mutton is tender but not falling apart.
TIPThe chaap should be tender enough to finish in the pan without breaking off the bone.
rest · ~10 min
Let the pressure release naturally.
saute · ~8 min
Cook the onions and green chili.
1.Open the cooker and keep the cooked mutton and its liquid ready.
2.Heat the remaining 1 tbsp oil in a wide pan.
3.Add the sliced onion and green chili.
4.Cook until the onion turns golden and soft, about 6 to 8 minutes.
TIPUse a wide pan so the masala reduces faster and coats the chaap evenly.
fry · ~12 min
Fry the mutton chaap in the masala.
1.Add the cooked mutton chaap to the pan and pour in the remaining cooking liquid.
2.Cook over medium heat, turning the pieces gently so they do not break.
3.Let the liquid reduce until thick and clingy.
4.Sprinkle garam masala and keep frying for 6 to 8 minutes until the chaap looks well coated and lightly browned.
TIPDo not rush this step; the final fry gives the dish its deep color and rich taste.
garnish
Finish with lemon juice and coriander leaves.
serve
Serve the mutton chaap fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Do not skip the final pan-fry; that is when the masala tightens and clings to the chaap.
2
Slice the onions thinly so they melt into the gravy and help coat the ribs evenly.
3
After pressure cooking, the mutton should be tender but still hold the bone firmly for frying.
4
Reduce the cooking liquid on a wide pan, not a deep pot, so the masala thickens faster.
5
Turn the chaap gently with tongs or a flat spoon to keep the meat from slipping off the bone.
6
Add lemon juice only at the end to brighten the rich, peppery masala without making it bitter.
7
This dish tastes even better after a short rest, when the fried masala settles onto the meat.