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Calcutta Mutton chaap

Calcutta Mutton Chaap / ribs

A highly fragrant dish in a nutty sauce or a clingy gravy, slow cooked, slightly charred if you prefer and braised till you get that color - chaap or mutton ribs are every meat lover's dream.
Course Main Course
Recipe Cuisine Bengali
Keyword Mutton Chaap recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3

Recipe Ingredients

  • 8 Rib chops, mutton - lamb or goat. I have used goat here

Marinade -

  • 3 tbsp Raw Papaya, grated
  • 1/2 cup Yogurt
  • 1 tbsp Ginger - garlic paste
  • 1 tsp Garam masala, check the note
  • 1 tsp Red chilli

Curry / sauce / gravy -

  • 1 Red onion, sliced
  • 1 tbsp Minced ginger and garlic
  • 3-4 Green chillies
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 2 tbsp Chickpea flour
  • 2 tbsp Almond paste
  • 2 tbsp Melon seed, charmagaz paste
  • 2-3 tbsp Ghee
  • Few threads of Saffron soaked in warm water
  • Salt to taste
  • Sugar to taste
  • One or two Bay Leaf
  • Few drops of kewra water, Screw pine essence
  • Few drops of Rose water

Recipe Instructions

Preparing the meat :

  1. Wash and cut the ribs into half. With a meat tenderiser, beat the meat to make it more tender. But do not over do it. If you do not have the meat mallet then you can use the back of your steel spoon too. But this step is important and this ensures the even cooking of meat and it will be able to absorb all the flavours and spices.


  1. Mix the marinade in a bowl, apply the marinade generously over the ribs and refrigerate it for at least 3-4 hours. I wrap it with a cling film and refrigerate overnight.
  2. Bring the ribs / chaap to room temperature and sprinkle some salt over it. You will find that the ribs absorb all the marinades.


  1. In a flat fry pan, add one teaspoon of ghee and heat it. Fry the sliced onions till it becomes translucent, also add the green chillies, minced ginger and garlic. Do not brown it. Cool it and make a paste in the mixer.
  2. In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops along with the marinade (which clinges to the rib chops )

  3. Braise (bhuno) it on high flame for 5 minutes.
  4. Add the Onion, ginger-garlic paste now and keep braising it on medium flame. Add the chickpea flour too.
  5. Next add the spices (garam masala and make a paste of turmeric powder, cumin powder and red chilli powder) and keep braising on medium flame.
  6. Sprinkle salt over it and few dashes of sugar. It will add nice caramel color to the meat. By this time meat should leave enough fat. If it is not, then add few drops of ghee.
  7. Once you are satisfied with the color of the meat and braising (bhuno) is done, check the seasonings and add the almond and melon seed paste.
  8. Mix it well. Stir in the saffron water, bay leaves, Kewra water, rose water, cover the pan tightly and simmer the chaap on low heat till done.
  9. Once it is cooked, remove the bay leafs and close the lid for sometime before serving.
  10. Serve the mutton chaap with rumali roti or saffron rice or with mughlai biryani.

Recipe Notes

Garam masala - few shah mirch (white pepper) + 1/4 tsp shah jeera (caraway seed) + few black pepper + 1 mace (jayitri) + 1/2 tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch cinnamon sticks + one star anise (phool chakra) .