Mutton Chaap Fry: A Flavorful Indian Dish with a Spicy Kick

Mutton chaap fry is a delicious and flavorful Indian dish that is mostly found in Kolkata but is popular across the country. This dish is made with succulent lamb chops that are marinated in a mix of spices, and then cooked until tender and golden brown. The result is a mouth-watering dish that is perfect for a hearty meal or special occasion.

Mutton chaap fry is best served hot with naan bread, roti, or steamed rice. It can be enjoyed as a main dish or as a side dish with other Indian curries. The flavours of this dish are bold and spicy, making it perfect for those who enjoy a bit of heat in their food.

This delicious and flavorful dish is easy to make at home. With a few simple ingredients and some basic cooking skills, you can enjoy this classic Indian dish in the comfort of your own kitchen. Try this recipe today and impress your family and friends with your culinary skills!


  • 500 grams mutton chops (lamb chops)
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon salt
  • 2 tablespoons yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons oil

For garnish:

  • Onion rings
  • Lemon wedges
  • Fresh coriander leaves


  • Wash the mutton chops and pat dry with a kitchen towel. 
  • In a mixing bowl, add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt, yoghurt, and lemon juice. Mix everything well.
  • Add the mutton chops to the marinade and coat well. 
  • Cover the bowl with plastic wrap and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
  • Heat 2 tablespoons of oil in a large frying pan over medium-high heat. 
  • Add the marinated mutton chops to the pan and cook for about 5-7 minutes on each side, or until golden brown and cooked through.
  • Once the mutton chops are cooked, remove them from the pan and transfer them to a serving plate.
  • Garnish with onion rings, lemon wedges, and fresh coriander leaves.