Mutton Chaap Recipe – Slow Cooked Lamb Chops

How to make Mutton Chaap Recipe – Slow Cooked Lamb Chops

1. Before starting to prepare the Mutton Chaap Recipe, wash the meat and pat it dry with a kitchen towel.
2. In a medium-sized bowl, combine the curd, salt, mace powder, and half of the ginger and garlic paste. Stir thoroughly. The mutton chunks will now be added. Continue mixing until the meat is fully coated. Place a lid on the bowl and chill for at least two hours or overnight.

1. Add some oil to a pressure cooker and set it over a medium flame on the stove. Add the onions and cook them until they are browned.
2. Add the pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt, and crushed brown cardamom to the ginger and garlic paste.
3. Stir-fry the marinated mutton for 15 minutes in the pressure cooker. The pressure cooker should have a half cup of water added before the lid is shut.
4. Cook for up to 5 whistles on medium heat.

1. If the mutton is not entirely cooked and is beginning to dry out, check the salt level and add 1/4 cup water. Cook for a couple more whistles.
2. Before adding the green cardamom powder and closing the cover, wait 15 minutes.
3. For a fantastic Sunday meal, serve Mutton Chaap along with Rumali Roti and Mooli Raita.

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