Mutton Chaap

Name: Mutton Chaap
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indian (Westbengal)
Ingredients: Mutton ribs or chaap cuts: 700g; Yogurt: 200g; Fried onion paste (birista): 100g; Ginger paste: 2 tbsp; Garlic paste: 1½ tbsp; Raw papaya paste: 3 tbsp (meat tenderiser); Turmeric: 1 tsp; Red chilli powder: 1½ tsp; Garam masala: 1½ tsp; Mace powder: ½ tsp; Kewra water: 1 tsp; Ghee: 3 tbsp; Salt: 2 tsp; Whole garam masala: cardamom 5, clove 4, cinnamon 2-inch; Raw papaya paste is essential for tenderising — mutton ribs are tough without it; Overnight marination makes a profound difference in texture; Never rush step 3 — the bhuna-down creates the flavour; Serve with sliced onion, lime and green chutney

🍗 Non-veg🌾 Gluten-free📊 Hard

Mutton ribs slow-braised in a yogurt-onion-spice marinade then finished in a semi-dry, rich masala — a Mughlai Kolkata dinner with fall-off-the-bone tenderness.

⏱️30 minPrep

🔥90 minCook

🕒120 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Mutton Chaap

Mix all ingredients except ghee; coat mutton thoroughly.
Marinate overnight in refrigerator.
Place marinated mutton with marinade in thick-bottomed pan; cook tightly covered on lowest heat for 60 min.
The mutton braises in its own juices and the yogurt.
Check at 30 min.
Uncover; cook on medium heat stirring carefully until masala thickens and clings to ribs.
Oil should surface at edges.
Drizzle ghee; toss gently.
Sprinkle kewra water.
Serve with naan, roomali roti or paratha.

📖 Cultural notes

|---|---|---|---|---| | 490 kcal | 40g | 12g | 32g | 2g | Mutton Chaap (chaap = rib) is the centrepiece of Kolkata's Mughlai restaurant culture, particularly in the Zakaria Street and Nakhoda Mosque area of north Kolkata. It is served on large plates alongside naan at midnight — Kolkata's Mughlai restaurant culture is famous for late-night dining. Mutton Chaap is the prestige order — when a guest arrives and you want to impress, this is what you serve. ---

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