The odor of the Chaap will entice you to devour it to the last bit!!
I can bet on you, if you love or not mutton; you are going to love this dish. One of my best creations until date !! Can’t wait describing you the steps I performed to make it. Beware, you need to control your taste buds for a few hours before you can relish the delight. The dish really requires lot of patience, which I do lag..
Do tell your butcher, to provide you mutton chaaps with two rib bones in each. That makes it easier for plating, as well as a good chunk for a bite !!
Slicing onions, yuckk I still hate them since the time I started cooking. They make me cry…The colors look simply beautiful keeping the onions, tomatoes and the garlic together.
Time for some aromatic stuff, crushing the garlic roughly. Love garlic in any form.. Do I sound crazy.. LOL..
Lets hammer the mutton chaps. Vent out all your anger on the chaaps with the blunt side of the knife, so that the end result is the soft meat part attached to the rib bones.
All set to marinade, it smells so yummm…. but still raw; got to wait for 10 hours to let it soak all the juices.
Yeahh!! Marination time is over, time to cook now.. Place the marinated mutton chaaps in the baking tray, cover it with aluminium foil and in it goes to the oven for an hour n half..
Once baked, clean the chaaps, shallow fry in pure desi ghee… omg i am slurping writing the recipe.. oopss..and there it is what you get the mutton chaap masala ready to savor ..
Recipe – Mutton Chaap Masala
15 minutes for preparation, 8-10 hours for marination, 120 minutes for cooking
- 600 grams mutton chaap
- 100 grams yogurt
- 2 tablespoon ginger garlic paste
- 1 clove garlic
- 1 large size onion
- 2 ripe tomatoes
- 3 strands mint leaves
- 1/3 cup coriander leaves
- 1 teaspoon garam masala
- 2 1inch cinnamon sticks
- 2-3 black cardamoms
- 4-5 green cardamoms
- 2-3 cloves
- 5-6 black peppercorns
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon coriander powder
- 2 tablespoon red chili powder
- Salt as per taste
- 4 tablespoon oil
- 1 teaspoon ghee
- Clean the mutton chaap pieces very well, remove all the fat from the chaap pieces.
- Beat the yogurt well.
- Slice the onion and tomatoes into thin strips.
- Chop roughly the mint and coriander leaves.
- With the help of the opposite side of your knife, pat the fleshy part of the chaap to make it soft and the marinade enters every corner of it.
- Mix onion, tomatoes, mint leaves, coriander leaves, garam masala, cinnamon sticks, black cardamom, green cardamom, cloves, black peppercorns, cumin seeds, coriander seeds, coriander powder, red chili powder, salt and 2 tablespoon oil to it.
- Now dip the mutton chaap pieces in it and mix well with your hands. Now keep it for marination for 8-10 hours
- After the marination is done, spread the remaining 2 tbsp oil on the baking tray of the oven. Empty the complete marinade in the baking tray. Cover it well with aluminium foil so that no moisture is lost.
- Preheat the oven for 250 degrees centigrade. Reduce the heat of the oven to 170 degrees centigrade. Place the baking tray in the oven and let it cook for nearly 90 minutes.
- Remove the baking pan from the oven. Clean the chaaps off the marinade sticking to it and set aside.
- To a frying pan at low heat melt the ghee. Add the chaap pieces when the ghee is hot and fry until reddish brown in color.
- For the dip, fry the marinade in the remaining ghee in the pan until dry.
- Blend well the fried marination, and the dip is ready.
You are now ready to serve the hot yummy mutton chaaps with the aromatic yummy dip!!