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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
Marinate the Mutton Chops
Prepare the Birista and Gravy Paste
Sear the Mutton Chops
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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.
This mughlai recipe takes 105 minutes to prepare and yields 4 servings. At 571.61 calories per serving with 44.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Slow Cook the Mutton
Finish and Serve
For an even richer gravy, substitute cashew nuts with blanched almonds or add a tablespoon of char magaz (melon seeds) to the grinding paste.
This recipe can be adapted for chicken. Use chicken drumsticks or thighs and reduce the slow-cooking time to 30-40 minutes.
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.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
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.
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.
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.
Mutton Chaap Masala is a rich, indulgent dish best enjoyed on special occasions. While mutton is a great source of protein and iron, the dish is high in calories and saturated fats from the ghee, cream, and red meat. To make it healthier, you can trim excess fat from the chops and reduce the amount of ghee and cream.
Yes, but the mutton may not be as tender. Raw papaya contains an enzyme called papain that is an excellent meat tenderizer. If you can't find it, you can marinate the mutton for a longer period (overnight is best) or use a commercial meat tenderizer.
If poppy seeds are unavailable, you can increase the quantity of cashew nuts slightly or add 1 tablespoon of melon seeds (char magaz) to achieve a similar creamy texture and thickness in the gravy.
Absolutely! This dish tastes even better the next day as the flavors deepen. You can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of hot water if the gravy has thickened too much.