Mutton Chaap Masala
Tender, fall-off-the-bone mutton chops simmered in a rich, aromatic gravy of fried onions, cashews, and Mughlai spices. This luxurious curry is a true celebration of royal Indian cuisine, perfect for special occasions.
For 4 servings
6 steps. 75 minutes total.
- 1
Step 1
- a.Marinate the Mutton Chops
- b.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.
- c.Mix thoroughly, ensuring each chop is evenly coated with the marinade.
- d.Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for the most tender results.
- 2
Step 2
- a.Prepare the Birista and Gravy Paste
- b.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'.
- c.Using a slotted spoon, remove the fried onions and drain them on a paper towel. Allow them to cool completely.
- d.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
Step 3
- a.Sear the Mutton Chops
- b.Heat ghee in a heavy-bottomed pan or pressure cooker over medium-high heat.
- c.Remove the chops from the marinade, shaking off any excess. Reserve the leftover marinade.
- d.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
Step 4
- a.Cook the Gravy
- b.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.
- c.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.
- d.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
Step 5
- a.Slow Cook the Mutton
- b.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.
- c.Pour in 1.5 cups of hot water and stir well. Bring the gravy to a boil.
- d.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.
- e.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
Step 6
- a.Finish and Serve
- b.Once the mutton is perfectly cooked, gently stir in the fresh cream and the optional kewra water.
- c.Simmer on low heat for 2 more minutes, being careful not to let it boil after adding the cream.
- d.Check the seasoning and adjust salt if necessary. Garnish with freshly chopped coriander leaves.
- e.Serve hot with naan, sheermal, or a fragrant pulao.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinating with raw papaya paste is the traditional secret to incredibly tender mutton. Do not skip this for authentic results.
- 2Fry the onions to an even, deep golden brown. Under-fried onions will make the gravy sweet, while burnt onions will make it bitter.
- 3Searing the chops before adding them to the gravy is crucial for developing a deep, meaty flavor.
- 4Slow cooking on low heat yields the most tender and flavorful results, allowing the meat to absorb the spices gradually.
- 5For a richer taste, use ghee instead of oil for cooking the gravy.
- 6Soaking the poppy seeds and cashews in warm water for 15-20 minutes before grinding will result in a smoother paste.
- 7For a smokey flavor (dhungar), place a small steel bowl in the center of the curry, add a piece of live charcoal, drizzle a little ghee on it, and immediately cover the pot for 5 minutes before serving.
Adapt it for your goals.
Richer Gravy
For an even richer gravy, substitute cashew nuts with blanched almonds or add a tablespoon of char magaz (melon seeds) to the grinding paste.
Chicken VersionChicken Version
This recipe can be adapted for chicken. Use chicken drumsticks or thighs and reduce the slow-cooking time to 30-40 minutes.
Spicier VersionSpicier Version
Increase the amount of red chili powder to your preference and add 2-3 slit green chilies along with the whole spices for extra heat.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Iron
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Energy Booster
The combination of protein from mutton and healthy fats from nuts and ghee provides a sustained release of energy, making it a hearty and satisfying meal.
Frequently asked questions
A single serving of Mutton Chaap Masala (about 2 pieces with gravy) contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of ghee used.