Mutton Chaap Masala

1. 1
   prep · ~30 min

   Marinate the mutton chops.

   In a large bowl, combine the cleaned mutton chops with the whisked yogurt, turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, and salt. Mix well to coat every piece evenly. Cover and set aside to marinate for at least 30 minutes at room temperature.

   TIPMarinating longer, up to 2 hours in the fridge, deepens the flavor and tenderizes the meat further.
2. 2
   pressure cook · ~35 min

   Pressure cook the marinated chops.

   1.Transfer the marinated mutton chops with all the marinade into the pressure cooker.

   2.Add 1/2 cup of hot water. Stir once.

   3.Close the lid and cook on high heat until the first whistle.

   4.Reduce heat to low and cook for another 25-30 minutes.

   5.Turn off heat and let the pressure release naturally.

   TIPDo not open the cooker forcefully. Allowing pressure to release naturally keeps the meat succulent.
3. 3
   saute · ~15 min

   Fry the onions until deep brown.

   1.Heat oil and ghee in a heavy-bottomed kadhai over medium heat.

   2.Add the sliced onions and a pinch of salt. Stir well.

   3.Sauté for 12-15 minutes, stirring occasionally, until the onions turn a deep golden brown.

   4.Remove a tablespoon of fried onions and set aside for garnish.

   TIPPatience here is key. Deeply browned onions give the gravy its characteristic rich color and sweetness.
4. 4
   temper · ~1 min

   Bloom the whole spices.

   1.Add bay leaves, cinnamon sticks, green cardamom, cloves, black peppercorns, and cumin seeds to the browned onions.

   2.Sauté for 30-40 seconds until the spices crackle and release their aroma.

   TIPKeep the heat medium-low to avoid burning the whole spices, which would make the gravy bitter.
5. 5
   saute · ~8 min

   Build the masala base.

   1.Add ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.

   2.Add the finely chopped tomatoes and slit green chilies.

   3.Cook until the tomatoes turn soft, mushy, and oil starts to separate from the mixture, about 5-7 minutes.

   4.Sprinkle in the remaining red chili powder, coriander powder, and cumin powder. Stir continuously for 1 minute to cook the spices without burning.

   TIPDeglaze the pan with a splash of water if the masala starts sticking to the bottom.
6. 6
   simmer · ~20 min

   Add the mutton and simmer the curry.

   1.Open the pressure cooker and carefully transfer the cooked mutton chops along with any stock into the masala.

   2.Stir gently to coat each piece of mutton thoroughly with the masala.

   3.Bring the curry to a gentle boil, then reduce heat to a low simmer.

   4.Cook uncovered for 15-20 minutes, stirring occasionally, until the gravy becomes thick and glossy, clinging to the chops.

   TIPScrape the sides and bottom of the pan into the gravy for maximum flavor. The gravy is ready when you see a glaze forming on the chops.
7. 7
   garnish · ~5 min

   Finish with garam masala, ginger, and coriander.

   1.Sprinkle garam masala evenly over the dish.

   2.Top with the reserved fried onions, fresh ginger juliennes, and chopped coriander leaves.

   3.Cover and let it rest for 5 minutes to allow the flavors to meld.

   TIPKeeping it covered for a few minutes infuses the garnish flavors back into the meat.
8. 8
   serve

   Serve the Mutton Chaap Masala hot.

   Transfer to a serving bowl and serve piping hot with naan, tandoori roti, or steamed basmati rice.

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