Mutton Chaap Fry is one of the underrated mutton ribs preparations that most of us miss out in restaurants or dhabas. When goat rib chops are slow cooked or pressure cooked with aromatic spices and then stir-fried with herbs and other spices, they make for a succulent, delicious treat. If you find it hard to believe it, give it a try yourself. Check the recipe below.
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How to Make Restaurant-like Mutton Chaap Fry at home
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.
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.
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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.