| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 500 Gms mutton chops
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 1 tsp pepper powder divided into two halves
- ½ cup water
- A handful Coriander leaves
- 2 tbsp oil
- salt as needed
- 2 tsp coriander powder
- ½ tsp fennel powder
- 1 tsp chilli powder
- ½ tsp garam masala
- 1 onion sliced
- 1 Tomato chopped
Ingredients
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Instructions
- In a pressure cooker, add the mutton chops, turmeric, pepper powder, ginger-garlic paste, salt and water. Stir and cook for about 8-10 whistles.
- In a wok, add the sliced onion and sauté until it turns brown. Then add the chopped tomato and cook until it turns soft. Now, add coriander powder, fennel powder, chilli powder, pepper powder, salt and garam masala. Stir-fry and cook until fragrant.
- Add the mutton chops, stir and cook on high flame until the pieces turn slightly brown. Lower the flame and cook for another 10-12 minutes until cooked through. If needed, add a little bit of stock or water and cook until the mutton chaap is completely done and there is no gravy left.
- Top it with chopped fresh coriander leaves and serve hot with paratha or rice.
Recipe Notes
Recipe Tip You can marinate the mutton with turmeric, ginger-garlic paste, pepper and salt too before pressure cooking. You can also drizzle some fresh cream for a rich taste. Share your version of this recipe What’s your way of cooking mutton chaap? Let us know your version of a mutton chaap recipe. Frequently Asked Questions What is the minimum time for marinating the mutton? You should marinate the mutton for at least 30 minutes before pressure cooking. Can I make this recipe using lamb chops? Yes. You can use lamb ribs and chops too for this recipe. However, the cooking time might vary.