MUTTON CHAAP FRY – SPICY GOAT RIBS
A Pakistani steamed and grilled spicy Mutton chaap recipe made with simple spices and goat chops.
Ingredients
- 500 gm Mutton chops about 9 to 10 pieces
- 1/2 cup yogurt
- 1/2 tablespoon black pepper powder
- 1/2 tablespoon garam masala powder see notes*
- 1 teaspoon red chili powder
- 1 teaspoon table salt or to taste
- 2 tablespoon white vinegar
- 1 tablespoon garlic ginger paste
- 2 tablespoon oil + extra for pan frying/grilling
Instructions
- Make marinade by combining all the spices, yogurt, vinegar, garlic ginger paste and oil. Beat with a fork till you get a smooth consistency
- Toss in the mutton chops in the marinade and coat all the chops well. Set aside on the counter for 30 mins, until chops and yogurt come down to room temperature.
- Transfer the marinated chops into a pot with 1 cup water and put the lid on. Let it cook at low heat for 30 to 40 mins.
- After 30 minutes, check if the meat is tender. If the meat is tender, cook with lid of to evaporate all the liquid in the pan.
- IF, after 40 mins, your chops are still not tender, add more water and let it simmer for 10 more minutes.
- Lightly grease a grill pan with oil or butter. Grill or panfry the mutton chops on both sides at high flame until you get a nice charred golden brown color on each side.
- Serve warm with lemon slices and a yogurt dip at the side.
Notes
* If you don’t have garam masala powder, you can use allspice powder, or Baharat spice mix too
- You can also use lamb or beef chops for this recipe.
- You can freeze the cooked mutton chops after they are slow cooked. Simply thaw whenever you want to have them, and then pan fry.
- To reheat panfried chops, keep a small cup of water in the microwave along with the chops to avoid the meat from drying out