Mutton Chaaps

Mutton Chaaps is a dish cooked with the bones that adds flavor and the moistness of the meat. Mutton Chaaps is something different to the way the meat is chopped. A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib and served as an individual portion. The most common kinds of meat chops are lamb or goat however other kinds of meat also been chopped the similar way. The rib chops are narrower, fattier and tastier as they are sometimes beaten with the side of a cleaver or with a meat mallet to make them thinner and tenderer. The generous pile of meat rests atop a mound of steamed white rice or arranged onto a place and is ringed by garnishes of onion rings makes a excellent and sumptuous meal.


1. Lamp Ribs - 1/2 Kg.
2. Coriander seeds - 2 tbsp.
3. Peppercorns - 2 tsp.
4. Green Chilies - 3 to 4 no.
5. Onion - 2 medium size
6. Ginger - 1/2 inch
7. Garlic - 1 no.
8. Cinnamon - 2 inch piece
9. Cloves - 4 to 5 nos.
10. Turmeric - 1/4 tsp.
11. Oil - 3 to 4 tbsp.

Cooking Method:

1. In a pressure cooker, take the washed lamb ribs and dry them until all the water evaporates in it. Add water until the meat is covered along with salt and turmeric and close the pressure cooker. Cook the meat until 3 to 4 whistles. The meat should get tender so the pressure cooker whistle depends upon the quality of meat.

2. Work on the other ingredients until the meat gets cooked like choping the onions, skin out the garlic and scrap the outer layer of the ginger and keep it ready.

3. In a pan, dry roast the coriander seeds and peppercorns until warm and crisp and keep it aside.

4. Heat 1 tsp. of oil in the same pan, and add green chilies, onions, ginger and garlic and fry them on a low flame.

5. Take all the fried ingredients, along with the roasted coriander seeds and peppercorns adding cinnamon and cloves blending it into a fine paste without adding water. If necessary just sprinkle some water to the ingredients to blend well.

6. Once the meat and the ground spice paste is ready separately, heat up remaining oil in a pan, and fry the spice paste well, by continuously stirring it for about 10 minutes with a spatula adding little salt (salt is already added while cooking the meat so add very less in the spice paste). Finally add the cooked lamb ribs and cook until dry, and the spice is nicely coated to the meat ribs.

* Now the garnishing part, though purely optional, can roast the some cashews in ghee and add it to the mutton chaaps for that extra visual appearance and a nice flavor. I know some might wonder, cashews in cooked meat?.... just adding few cashews changes the whole lot flavor and richness. This is how mom cooks at home. Try and lemme know how it tasted through your comments.....Thanks...:)


1. Usually pepper powder is added to the dish at the end as the pepper might stick to the pan and the food may get burnt. Here since the peppercorns are powdered along with the paste and added to the oil, constant stirring is needed.

2. As the Butcher to chop the meat in this way along with the ribs for this recipe.

3. Here coriander powder should not be used. The coriander seeds when dry roasted imparts a very nice flavor along with the peppercorns and enhances the taste of the mutton chaaps.

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