Mutton Chaap - Spicy Indian Style

Step 1: Combine Mutton and Initial Spices

Add 1 kg of mutton chaap (ribs) to a large cooking pan. Then add 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, and the green chili paste (made from 10-12 green chilies).

Step 2: Add Whole and Ground Spices

Add a few small pieces of cinnamon sticks, a few cardamom pods, and a few cloves. Follow with 2 teaspoons of coriander powder, 1 teaspoon of garam masala powder, 1 teaspoon of black pepper powder, and salt to taste.

Step 3: Incorporate Onions, Curry Leaves, and Liquids

Add 3 medium-sized sliced onions and a handful of curry leaves. Pour in 1 cup of yogurt, 1 cup of water, and 1/2 cup of oil.

Step 4: Mix and Slow Cook

Mix all the ingredients thoroughly with your hands until the mutton is well coated. Place the pan on the gas stove, cover it with a lid, and cook on a low-medium flame for 30 minutes. The mutton will release its own juices.

Step 5: Continue Cooking and Dry Gravy

After 30 minutes, remove the lid. The mutton should be tender. Add a few more curry leaves and a few whole green chilies for extra flavor. Continue cooking, stirring occasionally, to dry out the excess water and thicken the gravy to your desired consistency. The video shows drying until the gravy is thick and coats the mutton well.

Step 6: Serve

Once the mutton chaap has reached the desired consistency and the meat is fall-off-the-bone tender, it's ready to be served hot. Enjoy with roti, naan, chapati, rice, or paratha.

• Use mutton chaap (ribs) for the best texture and flavor.

• Adjust the quantity of green chilies according to your preferred spice level.

• Slow cooking on low-medium heat ensures the mutton becomes tender and absorbs all the flavors.

• For a thicker gravy, cook longer until the desired consistency is reached.

• Serve hot with roti, naan, chapati, rice, or paratha for a complete meal.

• This recipe can also be adapted to use beef or chicken, adjusting cooking times accordingly.

• The gravy can be kept thinner for a more curry-like consistency or dried further for a semi-dry dish.