🇮🇳 Indian

Mutton Chaamp Masala

Name: Mutton Chaamp Masala
Prep time: 27 min
Cook time: 55 min
Total time: 82 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; 1 tbsp Kasuri Methi; to taste Salt; 2, finely sliced Onion; 2, chopped Tomato; 2 tsp Coriander Powder; 1 tsp Turmeric Powder; 2 tsp Whole Garam Masala Spices; 2 Bay Leaf; 500 g, on the bone Mutton; 2 tsp Red Chili Powder; 3 tbsp Mustard Oil

🇮🇳 Indian

Mutton chops in thick onion masala, the Punjabi dhaba's finger-lick order. The festival-pot format: big flavours for many hands. Serve with steamed rice, rumali roti or plain parathas.

Prep 27 min Cook 55 min Serves 3 Hard

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Kasuri Methi1 tbsp
Saltto taste
Onion2, finely sliced
Tomato2, chopped
Coriander Powder2 tsp
Turmeric Powder1 tsp
Whole Garam Masala Spices2 tsp
Bay Leaf2
Mutton500 g, on the bone
Red Chili Powder2 tsp
Mustard Oil3 tbsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the mutton and marinate with the onion, yogurt, ginger garlic paste, salt and chili for at least two hours.
2
Smoke-point the oil, add whole spices, and let them darken a shade — the base of everything.
3
Brown the onions hard; the darker they go (without burning), the deeper the final gravy.
4
Add the marinated mutton and sear on high, turning, till no pink remains; then add hot water to cover and bring to a simmer.
5
Cover and cook low and slow — 60 to 90 minutes or till the meat yields to a spoon — then reduce the gravy, finish with garam masala and cilantro.

Chef's tip

Papaya paste is the old tenderiser trick for tough cuts.

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Video: Mutton Chop Masala | Sanjeev Kapoor Khazana · on YouTube