Mutton chaap

 Mutton chaap is a popular Indian dish known for its rich and flavorful gravy. It's typically made using lamb or mutton ribs that are marinated and slow-cooked to perfection. Here's a recipe for making mutton chaap:

Ingredients:

For the Marinade:

• 500 grams mutton chaap (ribs)
• 1 cup yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Gravy:

• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, slit
• 1/2 cup cashew nuts, soaked in warm water
• 2 tablespoons cooking oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon cinnamon powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Marinating the Mutton Chaap:

• In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt to make the marinade.
• Add the mutton chaap to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for the best flavor.

2. Cooking the Mutton Chaap:

• Heat oil or ghee in a large, heavy-bottomed pan or pressure cooker.
• Add the cumin seeds and let them splutter.
• Add the chopped onions and sauté until they turn golden brown
• Add the tomato puree and green chilies. Cook until the oil starts to separate from the tomato mixture.
• Meanwhile, grind the soaked cashew nuts into a smooth paste using a little water.
• Once the tomato mixture is well-cooked and the oil has separated, add the cashew nut paste and mix well. Cook for a few more minutes.
• Add the marinated mutton chaap along with the marinade to the pan. Mix well.
• Add coriander powder, cumin powder, cardamom powder, nutmeg powder, and cinnamon powder. Stir to combine.
• Cook the mutton chaap on medium heat for about 5-7 minutes, stirring occasionally.
• Add enough water to cover the mutton chaap. Bring it to a boil, then reduce the heat to low, cover the pan, and simmer for about 45 minutes to 1 hour, or until the mutton is tender and the gravy thickens.
• Adjust salt and spice levels according to your taste.

3. Serving:

• Garnish the mutton chaap with fresh coriander leaves.
• Serve hot with naan, roti, or steamed rice.

Enjoy your homemade mutton chaap! It's a rich and indulgent dish that's sure to delight your taste buds.