Mutton chaap
مٹن چانپ (mutton chaap): Lahori lamb chops tenderised with raw papaya and grilled
Mutton chaap belongs to Lahore's Gawalmandi and Lakshmi Chowk, where chops are pounded thin, rubbed with raw papaya and spice and slapped onto a hot tawa or a charcoal grill late into the night; families order them by the plate for Eid gatherings and weekend dinners. The papaya enzyme and yogurt make the meat tender enough to pull off the bone, while the chilli-spiced crust chars and turns sticky. People often leave papaya paste on for too long or overnight, and the meat goes mushy; two hours in the fridge is plenty. Contains milk. Chef's tip: finish the chops with a knob of butter and a squeeze of lemon on the tawa for the last minute, which is how the Lahori stalls get their glossy glaze.
- Total time
- 175 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 2 ¼ lb lamb chopsabout 12, trimmed and flattened slightly
- 2 tbsp raw green papayagrated to a paste, with skin removed
- 5 ½ oz thick plain yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp hot red chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 2 tbsp lemon juice
- 1 ½ tsp salt
To cook
- 3 tbsp vegetable oil
- ⅔ oz butter
- 1 tsp chaat masala
- 1 lemoncut into wedges
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Method
0/7 doneStep 1: Lay 2 ¼ lb lamb chops between sheets of baking paper and tap with a rolling pin until about 1.5 cm thick, so they cook evenly.
5 minStep 2: Mix 2 tbsp raw green papaya, 5 ½ oz thick plain yogurt, 2 tbsp ginger-garlic paste, 2 tsp Kashmiri chilli powder, 1 tsp hot red chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, 2 tbsp lemon juice and 1 ½ tsp salt into a thick red paste.
5 minStep 3: Rub the paste into the chops on all sides, cover and marinate in the fridge for 2 hours, no longer, or the papaya turns the meat soft and grainy.
120 minStep 4: Take the chops out of the fridge 15 minutes before cooking. Heat a heavy tawa or griddle pan over a high heat with 3 tbsp vegetable oil.
15 minStep 5: Cook the chops in batches for 6–7 minutes a side, pressing them down, until the crust is dark and blistered and the fat has rendered. For medium the centre should read about 145°F, then rest; for well done, 160°F.
14 minStep 6: Return all the chops to the pan, add ⅔ oz butter and turn them in it for a minute until glossy.
2 minStep 7: Rest for 3 minutes, sprinkle with 1 tsp chaat masala and serve with 1 lemon, naan and raita.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 34 g
- Carbs
- 6 g
- Fat
- 40 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mutton chaap take?
- About 175 minutes in total: 150 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of thick plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of kashmiri chilli powder?
- Sweet paprika with a pinch of cayenne (gives the same colour, less heat).
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IndianPerfect for:Eid