How to Make Aromatic Mutton Chaap with Roasted Marrow Bones

Simple Summary

Mutton Chaap with Marrow Bones is a rich, flavorful Indian dish that combines tender lamb chops with the indulgent addition of bone marrow, creating a luxurious and satisfying meal.

Recipe Details

• Prep Time: 30 minutes (plus 2 hours marinating)
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes (plus marinating time)
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 kg lamb chops (about 8-10 pieces)
• 4 marrow bones, split lengthwise
• 4 tbsp vegetable oil
• 2 large onions, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala
• 2 tbsp yogurt
• Salt to taste
• Fresh coriander leaves for garnish
• Lemon wedges for serving

For the marinade:

• 1/2 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp red chili powder
• Salt to taste

Instructions

1. In a large bowl, mix the marinade ingredients. Add the lamb chops and coat well. Marinate for at least 2 hours or overnight in the refrigerator.

2. Preheat the oven to 200°C (400°F).

3. Place the marrow bones on a baking sheet, marrow side up. Sprinkle with salt and roast for 15-20 minutes until the marrow is bubbly and slightly browned. Set aside.

4. Heat oil in a large, heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown, about 10 minutes.

5. Add ginger-garlic paste and cook for another 2 minutes until fragrant.

6. Stir in tomato puree, cumin powder, coriander powder, turmeric, and red chili powder. Cook for 5 minutes until the oil starts to separate from the masala.

7. Add the marinated lamb chops to the pan. Cook on high heat for 5 minutes, stirring to seal the meat.

8. Reduce heat to low, cover the pan, and simmer for about 45 minutes, stirring occasionally. Add a little water if needed to prevent sticking.

9. Once the meat is tender, add yogurt and garam masala. Cook for another 5 minutes.

10. Gently stir in the roasted marrow bones, being careful not to break them.

11. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side.

Chef's Notes

• For best results, choose lamb chops that are about 1-inch thick.
• If you can't find split marrow bones, ask your butcher to split them lengthwise for you.
• The dish can be made spicier by increasing the amount of red chili powder or adding green chilies to the gravy.
• Leftover mutton chaap can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutritional Info

Per serving (approximate): Calories: 650, Protein: 45g, Fat: 48g (including marrow), Carbohydrates: 12g. This dish is high in protein and contains beneficial minerals from the bone marrow, including iron and zinc. The yogurt provides calcium and probiotics.

Serving Suggestions

Serve this rich Mutton Chaap with steamed basmati rice or naan bread to soak up the flavorful gravy. A side of cooling cucumber raita and a simple green salad can balance the richness of the dish. For a complete meal, start with a light appetizer like papadum with mint chutney. Pair with a robust red wine like Syrah or a chilled Indian lager beer. For a non-alcoholic option, a sweet lassi complements the spices nicely.