By Aditi
February 4, 2026
Mutton chaap fry is a perfect dish for iftar tables. Slow-cooked till the meat pieces turn soft and fried till the edges turn crisp, the juicy mutton chaap pieces are covered in spicy masala, making it a delightful starter to break the day-long fast.
750 g mutton chaap (rib chops) 3 tbsp mustard oil 1 chopped onion 1 cup thick curd 2 tbsp ginger-garlic paste 2 tsp Kashmiri red chilli powder 1 tsp turmeric powder 2 tsp coriander powder 1 tsp garam masala 1½ tsp salt (or to taste) 1 tbsp lemon juice 2 tbsp chopped coriander leaves ½ cup water (for cooking)
In a pressure cooker, add mutton chops, turmeric, pepper powder, ginger-garlic paste, salt, and water. Cook for at least 8 to 10 whistles until the pieces turn soft.
In a pan, add sliced onions, and sauté until it turns deep golden brown, and begin to release aroma as it builds the base for chaap.
Add the chopped tomatoes to this and cook until it turns soft and pulpy. Stir it well so they blend smoothly with the onions.
Add in coriander powder, fennel powder, chilli powder, pepper powder, salt, and garam masala. Fry it until the spices smell fragrant and the oil begins to separate from the pan.
Add the cooked mutton chops to this masala. Cook it on high heat until lightly browned, then on low flame for about 10–12 minutes until all the moisture fades away.
Garnish it with fresh coriander and serve it hot with rice or paratha.