Meal Prep · Indian
Mutton Chaap
Tender lamb ribs slow-cooked to perfection in a rich, aromatic Indian gravy.
Ingredients
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Step-by-step- Marinate the mutton chaap with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and whisked yogurt for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Heat mustard oil in a heavy-bottomed pan or pressure cooker over medium heat until it smokes slightly, then reduce heat. Add bay leaves, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
- Add the sliced onions and sauté on medium-low heat until they turn golden brown and caramelized (this is crucial for flavor).
- Add the marinated mutton to the pan. Increase heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it changes color.
- Stir in the tomato puree and green chilies. Cook for another 5-7 minutes, stirring, until the oil starts to separate from the masala.
- Add 1 cup of water, bring to a boil, then cover and reduce heat to low. If using a pressure cooker, cook for 5-6 whistles or 25-30 minutes on low heat after the first whistle.
- If cooking in a pan, simmer on low heat, covered, for 1 hour to 1 hour 15 minutes, or until the mutton is tender, stirring occasionally and adding more hot water if the gravy becomes too thick.
- Once the mutton is tender, add garam masala and stir gently. Cook for another 2-3 minutes.
- Garnish with fresh chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 30 g |
| Carbohydrates | 12 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Mutton Chaap in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For longer storage, transfer cooled Mutton Chaap to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, adding a splash of water if needed, until heated through. Alternatively, microwave in short bursts, stirring occasionally, until hot.
Chef’s Corner
- **Caramelized Onions are Key:** Don’t rush the process of browning the onions. This step builds the deep, rich flavor and color of the gravy.
- **Marination Matters:** Longer marination (especially overnight) tenderizes the mutton and infuses it with spices, resulting in a more flavorful dish.
- **Low and Slow:** Mutton chaap benefits from slow cooking. Whether in a pressure cooker or an open pan, ensure it cooks until fork-tender without drying out the gravy.
