Photograph of the finished Mutton chaap

India · Sườn cừu om Kolkata Mutton chaap

Mutton chaap

2 hr Hands-on time + 4 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.8 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 2.8 oz
  • Photograph of Cashews Cashews 2.8 oz
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Ghee Ghee ½ cup
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Rose water Rose water 1 ⅓ tbsp
  • Photograph of Sugar Sugar 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Flatten the lamb chops with a mallet until the meat is tender and evenly thin, about 1.5 cm thick.
  2. 2 Marinate with yogurt, ginger, ground cashews, and crushed fried onions for 4 hours.
  3. 3 Arrange the ribs in a single layer in the cast iron pot along with all the marinade; do not add water.
  4. 4 Simmer over the lowest heat for 1 hour and 30 minutes, flipping only twice; the chaap cooks in its own marinade, resulting in a very thick sauce at the end.
  5. 5 Pour saffron-infused milk over the rose water, add a pinch of sugar, and simmer for 8 minutes until reduced.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer in a pressure cooker for 30 minutes at high pressure, then release the pressure naturally and let it simmer for 10 minutes with the lid open.

Start cooking