Sep 26, 2012

Mutton Chaap (Goat’s meat ribs)

Mutton Chaap (Goat’s meat ribs)
Triple tested and tried recipe for beginners and experts too – Get perfect mutton each and every time.

Mutton chaap or the goat’s ribs is a delicacy in most parts in India esp northern and eastern regions. Mutton chaap forms a staple in Kashmiri non-vegetarian foods. It can be made in a lot of ways, dry, with gravy,spicy or mild, brown or red gravy and so on. I created this recipe the first time I was making non veg meal and surprisingly it turned out amazingly good. I guess beginner’s luck! But I kept following and improvising that recipe over months, and now it turns out perfect each time. You can make it in 45 mins flat and no preparation ahead needed other than ingredients. You can make it in a dry version for the starters and add water to gravy later to serve as a main course with roti, naan or rice. Must try and I recommend this from experience. This is my treasured and foolproof recipe.

Serves 4
Cooking time 45 mins

500 gms Mutton Chaap
4 medium onions
2 green chillies
10 garlic cloves
1 inch ginger piece
A bunch Fresh green coriander 100 gms
1 tsp Hing
1 tsp Jeera
½ tsp Red Chili Powder
1 tsp Dry coriander powder
½ tsp Garam Masala
1 tsp Meat Masala (any-I used Everest)
Salt to taste
3-4 tbsp Oil to pan fry

  • Finely slice all 4 onions. Chop the garlic, ginger and chilies.
  • In a pan, heat 1 tbsp oil. Add garlic, ginger ,green chilies and ½ of the sliced onions.
  • Heat till onions get browned. Turn off the gas.
  • Chop the coriander.
  • In a mixer grinder, make a paste of this browned onions Masala and coriander.
  • In the same pan, add little more oil and just sear the mutton chaaps. Searing means heat the oil and then just pan fry the chaaps so that the sides turn a little brown. Heat 2-3 mins only on each side. Keep aside.
  • In a pressure cooker, heat 1 tbsp oil. You can take the same oil in which you seared the mutton.
  • Add hing and jeera. When jeera splits, add the rest of the sliced onions.
  • Keep the flame on medium. Stir till the onions get light golden brown.
  • Then add the Masala paste made in the mixer. Add the spices and the meat Masala and salt. Mix well.
  • Add the mutton pieces to this Masala and mix well so they are coated nicely with the Masala and absorb all flavours well.
  • Then add 1 glass or 200 ml water and increase the flame.
  • Cover the lid and cook for 3 whistles.
  • Then open the lid and cook on low flame for 5-10 mins till the gravy/sauce is reduced to the desired consistency.
  • Check with a knife or eat a small piece to see if mutton is cooked properly.
  • Turn off the gas, and take out only the pieces if serving as a starter or add a little water and make a thin curry and serve as a main course with rice.
  • Garnish with chopped coriander and onions on the side and serve hot this tasty yummy hearty homely appetizer!


Post a Comment


Taste & Flavours Template by Ipietoon Cute Blog Design