The Mutton chaap recipe is a juicy and aromatic dish richly flavoured, which was once pretty popular in the Indian and Pakistani subcontinent, especially in places like Hyderabad, Lucknow, and Kolkata. For its preparation, mutton ribs or chops marinated with an aromatic mix of spices were slow-cooked on low heat to be soft and fall off the bones. Such being the case, this dish is a delicacy due to the juicy and very flavourful meat of mutton, which has been well seasoned with aromatic spices. The preparation of mutton chaap begins with a marinade, usually comprising yoghurt, ginger-garlic paste, and a plethora of spices used extensively in Indian cuisine: cumin, coriander, garam masala, turmeric, and red chilli powder. The marination is crucial because it lets the meat absorb the liquid and become tender, usually overnight or for some hours long. The meat is then slow-cooked or grilled, though some recipes demand that the meat be shallow fried. Most recipes require cooking the marinated chops over low heat so that they become tender and juicy. The slow cooking of the mutton makes its fibres tender, and the spices are combined in a sauce that drenches the meat. Other versions of the dish will even include cashew paste or cream in it for added richness. Mutton chaap can be served with naan, paratha, or rumali roti, as in traditional Indian bread. It is, therefore, a delight for a heavy meal. With layers of spices and an excellent smoky aroma, it can melt in the mouth while it sets off to become a favourite for festive occasions and special gatherings, a project that speaks richly of the royal culinary traditions of Mughal and Awadhi kitchens.

• 1000 gms mutton
• 2 tbsp papaya paste
• 4 tbsp ginger garlic paste
• 1 cup curd
• 4 tbsp ghee
• Salt
• 1 cup onion
• 1 tsp cumin seeds
• 2-3 green cardamom pods
• 2-3 cloves
• 1 inch cinnamon sticks
• 1-2 dried red chilli

• The recipe of mutton chaap, Start by washing the mutton thoroughly to remove any impurities.
• Allow the water to drain off completely. This step is essential for ensuring that the meat remains tender during cooking.
• Prepare the dry spice powder by grinding together the cumin seeds, coriander seeds, black peppercorns, green cardamom pods, cloves, cinnamon sticks, and dried red chillies into a fine powder. This aromatic blend will enhance the flavours of the mutton chaap.
• In a large mixing bowl, add the washed mutton along with the freshly ground spice powder. Incorporate the papaya paste, ginger paste, garlic paste, curd, ghee, salt, kewra water, rose water, turmeric powder, barista (fried onions), and the saffron that has been soaked.
• Mix all these ingredients thoroughly to ensure that the mutton is evenly coated in the marinade.
• Cover the bowl with plastic wrap or a lid and marinate the mutton in the refrigerator for at least 3 hours. For best results, marinate overnight to allow the flavours to penetrate deeply into the meat.
• Fifteen minutes before you start cooking, take the marinated mutton out of the refrigerator. This step allows the meat to come to room temperature, ensuring even cooking.
• Heat a heavy-bottomed utensil or a pressure cooker on a high flame. A hot bottom utensil helps to seal the juices within the meat while cooking.
• Add two tablespoons of ghee to the heated utensil and let it melt completely. The ghee adds richness and flavour to the dish.
• Add the marinated mutton in small portions to the hot ghee. It's important not to overcrowd the pan; this ensures even cooking and browning. Stir occasionally to prevent sticking.
• Stir and cook the mutton on high flame for about 5 minutes. This initial high heat helps to sear the meat, locking in flavours.
• Once the mutton is browned, cover the utensil with a lid and reduce the flame to very low. Allow it to cook slowly for about one and a half hours, stirring every 15 minutes. This slow cooking process allows the mutton to become tender and absorb all the spices.
• After 1.5 hours, check the mutton. It should be tender and easily fall off the bone. If it's not yet tender, you can continue cooking it for another 15-20 minutes.
• Once the mutton is ready, turn off the flame. Just before serving, you can place it back on low flame to warm it up. Serve the mutton chaap hot with roti, plain rice, or naan, along with your favourite side dishes.