Awadhi Mutton Chaap
Slow-braised lamb ribs or shoulder pieces marinated in a spiced yogurt paste and cooked in a sealed handi until they absorb the ghee and spices — a staple of Lucknawi dhabas and restaurants.
Cuisines
Awadhi
Best for
Lunch
Dinner
Build a full meal around Awadhi Mutton Chaap
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 60 min
Total: 80 min
2-3 servings
Ingredients
|
500 grams | Mutton Rib |
|
1 cup | Yogurt |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Cumin , powder |
|
1/2 teaspoon | Black pepper powder |
|
1/2 teaspoon | Saffron , strands |
|
1 tablespoon | Lemon juice |
|
3 tablespoons | Mustard oil |
|
— | Salt , to taste |
|
1 tablespoon | Ghee |
|
1 cup | Onion , fried |
Instructions
- 1 Clean and wash the mutton ribs thoroughly.
- 2 In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper powder, saffron strands, lemon juice, mustard oil, and salt.
- 3 Add the mutton ribs to the marinade, ensuring they are well-coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.
- 4 Heat ghee in a heavy-bottomed pan over medium heat.
- 5 Add the marinated mutton ribs along with the marinade to the pan.
- 6 Cook on medium heat until the mutton is tender and the oil starts to separate from the masala, stirring occasionally.
- 7 Add fried onions to the pan and mix well.
- 8 Cover and cook for another 5-10 minutes on low heat to let the flavors meld.
- 9 Serve hot with naan or rice.
Tips
For a richer taste, you can add a few drops of kewra water or rose water towards the end of cooking.