Kashmiri Mutton Chaap
500 gms Mutton Chops
1 tsp ginger paste
1 1/2 tsp garlic paste
1 tbsp fennel seed (sauf)
1 tsp Red chili powder
1/2 tsp cardamom powder
1 tsp black pepper powder
1/2 tsp cumin powder
1 cup milk
1/4 cup evaporated milk
1 cup hung curd
1/2 tsp Kashmiri red chili powder
Salt to taste
Oil to fry / Or you can air fry
Marinate Mutton chop with Ginger paste, garlic paste, sauf powder, red chili powder, cardamom powder, 1/2 tsp black pepper powder and salt.
Let it marinate for at least 3 hours.
In pressure cooker put marinated Mutton chops and 1 cup milk and evaporated milk. Let it cook on high heat till one whistle. After that lower the flame and cook for another 6- 8 minutes. Take care not to over cook the mutton.
Let the pressure cooker cool down completely before opening it.
There will be some milk still in the pressure cooker.
Place it back on high flame to dry up remaining milk. Keep stirring it occasionally so that the mutton chops don’t stick at bottom.
Once all the milk is evaporated switch off the flame . By now Mutton chops but be cooked but not completely soft. Remove the mutton chops in a bowl and let it cool.
In a separate bowl take hung curd add remaining half black pepper powder, Kashmiri red chili powder and salt to taste. Mix well.
Once the mutton chops are slightly cool add this curd mix in the bigger bowl and try and coat all the chops well.
Heat a frying pan and powder little oil to shallow fry the chops. Since the chops are already cooked we have just cook until the outer layer is cook and crisps.
Alternatively you can air fry them ( I have air fried the mutton chops) Preheat the air fryer at 180 deg C, for 10 minutes.
Lightly grease the bottom of tray and place 4-6 pieces at a time, don’t over crowded the tray. Let it cook for 4- 5 minutes. Open the air fryer, lightly brush oil mutton chops both side and then again cook for 3 minutes.
Kashmiri Mutton Chaap is ready to served.