Mutton chaap

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.