• Mutton chaaps one kilogram
• Two tablespoon Papaya paste
• Two tablespoon Ginger garlic paste
• Cooking oil two cooking spoons
• Yogurt one cup
• One and half teaspoon Red chilli powder
• One teaspoon Cumin powder
• One teaspoon Coriander
• One piece Coal
• Salt to taste
Below mentioned to be blend to paste:
• One no Tomatoes
• Half bunch Mint leaves
• Half bunch fresh Coriander leaves
• Green chilies six to eight
• Coriander leaves finely chopped one tablespoon
• Ginger julienne cut one tablespoon
• Garam masala a pinch
• Gently wash the mutton chaaps and add papaya, ginger & garlic paste and leave it for at least fifteen minutes.
• Now add all the dry masala and the pastes and leave marination for the overnight.
• Now warm the oil in one of the saucepan and put the mutton chaaps laterally with the marination in it. Cover with lid and leave on shallow flame till the meat is cooked. Now fry the mutton chops for another five to ten minutes and remove from the heat.
• Now take a piece of coal and heat it well. Take a small piece of aluminum foil or bread and place it into the middle of the chaap masala and put the coal over it. Then add few drops of oil on the coal and cover the lid so that the smoke doesn’t escape away.
• After ten minutes open the lid dish out of the chaap masala and garnish with ginger and fresh coriander leaves and serve hot with tandoori roti and salad.