Murshidabad Chaap — Nawabi Mutton Chops
Slow-braised mutton chops in a rich, dark Mughlai-influenced gravy, a heritage dish tracing back to the Nawabi kitchens of Murshidabad.
- Prep
- 40 min
- Cook
- 75 min
- Total
- 115 min
- Servings
- 5
- Difficulty
- Hard
- Calories
- 440 kcal
Equipment
- •Heavy-bottomed handi
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 32 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 30 g
- calories
- 440 kcal
Instructions
- 1
Mix the mutton chops with yogurt, raw papaya paste, ginger-garlic paste and salt. Rest for at least 3 hours, ideally overnight.
- 2
Heat ghee (clarified butter) and mustard oil in a heavy handi (deep pot). Sizzle the whole garam masala in the hot oil.
- 3
Add the fried onion paste. Cook for a few minutes until it smells fragrant.
- 4
Stir in the marinated mutton chops. Cook on high heat for 8–10 minutes until browned on all sides.
- 5
Add red chilli powder, poppy seed paste and cashew paste. Mix well to coat the meat evenly.
- 6
Add a little hot water and cover with a lid. Cook on low heat for 45–50 minutes, stirring occasionally, until fork-tender.
- 7
Uncover the pot. Cook on medium heat until the gravy thickens and clings to the chops.
- 8
Stir in a few drops of kewra water (pandan flower water). Let it rest for 10 minutes before serving.
- 9
Serve hot with sheermal (sweet saffron flatbread) or plain rice.
Chef's tips
Marinating the meat overnight with raw papaya makes it extremely tender. Use fried onion paste instead of raw onion for a deep, rich flavour.
Ingredient substitutions
- raw papaya paste → a pinch of baking soda in the marinade
Storage
Refrigerate for up to 3 days; flavour deepens overnight.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Not marinating the meat long enough, which leaves it tough.
- •Cooking on high heat the whole time instead of simmering gently to soften the meat.
Serving suggestions
Cooked Murshidabad Chaap — Nawabi Mutton Chops?
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