Mutton cooked or fried with bones are simply delicious and fulfilling dishes!
Mutton is the favourite form of consuming red meat and though I LOVE IT! This Achari Mutton Chaap is something I have cooked several times over the past years, though I do still love experimenting with the recipe by using various pickles, the basic achari mutton recipe remains the same.
The mutton chaap cut is prepared from the choicest parts of the goat like the shoulder, raan or leg, nalli or bone marrow and puth or rump and cuts like the chop. These parts hold the maximum amount of flavour and are evenly textured.
Achari Chaap Recipe, Succulent mutton chaap cooked in a richly flavoured, thick gravy sauce, flavoured with pickle or achar.
Today we are making a mouth watering Mutton Achaari Chaap recipe that combines the rich flavours of traditional Indian spices with succulent mutton chaap. This dish is perfect for anyone who loves spicy mutton chaap and want to try something new.
Thus Achaari Chaap is a marinated in special blend of spices to give you a perfect mutton chaap masala.
Ingredients for Achaari Mutton Chaap
Steps for Achaari Mutton Chaap
Achaari Mutton Chaap
Ingredients
500 grams Chaap
Half cup Water
1/4th teaspoon Turmeric Powder
1 teaspoon Salt
1 tablespoon Ginger-Garlic paste
Ingredients for Achaari Masala
Half teaspoon Mustard Seeds
1 teaspoon Cumin Seeds
Half teaspoon Black Caraway Seeds
1 teaspoon Coriander Seeds
1 teaspoon Fennel Seeds
1/4th teaspoon Fenugreek Seeds
1 teaspoon Chilli Flakes
1 teaspoon Kasuri Methi - Fenugreek Leaves
Half teaspoon Dried Mango Powder
1 pinch Red Food Colour
Half teaspoon Asafoetida - Hing
1 teaspoon Red Chilli Kashmiri Powder
Half teaspoon Salt
2 teaspoon Mustard Oil
Ingredients for Onion Sesame Dip
1 small Onion
2 tablespoon Sesame Seeds
4 Green Chillies
5 to 6 Garlic Cloves
Fresh Coriander
2 tablespoon Hung Curd
Half teaspoon Salt
2 tablespoon Corn Flour
Water
Steps
Add 500 grams mutton chaap in a pressure cooker, add half cup water, 1/4 th teaspoon turmeric powder, 1 teaspoon salt, 1 tablespoon ginger garlic paste, mix it and then pressure cook it on high flame till one whistle and on low flame for 10 to 15 minutes.
Now to prepare achaari masala take half teaspoon mustard seeds, 1 teaspoon cumin seeds, half teaspoon black caraway seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 1/4th teaspoon fenugreek seeds and grind them into a coarse powder.
Transfer this coarse powder into a bowl add 1 teaspoon Chilli flakes, 1 teaspoon kasuri Methi - fenugreek leaves, half teaspoon dried mango powder, 1 pinch red food colour, half teaspoon asafoetida - hing, 1 teaspoon red chilli Kashmiri powder, half teaspoon salt, 2 teaspoon mustard oil mix all the spices well with the oil and keep aside.
Lets prepare the onion sesame dip: In a blender jar add one small onion, 2 tablespoon seasame seeds, 4 green chillies, 5 to 6 garlic cloves, fresh coriander, 2 tablespoon hung curd, half teaspoon salt grind them all into a fine paste.
Remove this onion sesame dip in a bowl, heat 1 tablespoon oil and pour on this onion dip and mix it well.
Check the mutton chaap, if there is any water left in the pressure cooker, dry up and make the Chaap dry and then off the flame and let it cool down.
When the chaap has cool down, apply the Achaari masala on the all the boiled chaaps and coat them well.
After coating the Chaaps with the Achaari masala, add 2 tablespoon corn flour mix it with light hands for a nice coating add few drops of water if needed.
Heat oil in a Kadai or a pan fry these mutton Chops till crispy from both sides, as the mutton chop is already cooked it will turn crispy very quickly.
Your Achaari Mutton Chaaps are ready to be served and disappear in minutes, as they are so delicious, yummy, tender and juicy!
Serve them with the dip you have prepared and with some onion rings and lemon wedges.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips * Do not overcook the chaap when boiled. *Adjust the Chilli according to your taste.
