Mutton Chaap - Spicy Indian Style

Ready in

60 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~550 kcal

Spicy Level

Spicy
Recipe by Hadiya's Kitchen on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  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).

  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.

  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.

  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 . The mutton will release its own juices.

  5. Continue Cooking and Dry Gravy

    After , 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.

  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.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
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  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Curry leaves?

    • 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

  • No Yogurt?

    • Sour cream (1:1)
    • Buttermilk (1:1, slightly thinner result)
AllergensThis recipe contains dairy.
dairy

Variations

Simple ways to adapt this recipe.

  • This recipe can also be

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

  • The gravy can be kept

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

Helpful Tips

Small details that can improve the final result.

  • Flavour tipUse Mutton Chaap (ribs) for

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

  • Flavour tipAdjust the Quantity of Green

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

  • TipSlow Cooking on Low

    Medium heat ensures the mutton becomes tender and absorbs all the flavors.

  • Cooking tipFor a Thicker Gravy

    Cook longer until the desired consistency is reached.

  • TipServe Hot with Roti

    Naan, chapati, rice, or paratha for a complete meal.

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