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Photo: Shankar Chakraverty

Two state mutton Naram chaap lal masala prepared by Rakesh Kumar

None of the ingredients are sautéed or roasted. Unlike other meat dishes it doesn’t require many difficult steps.

It’s what I call a “one-go” recipe. It’s a combination of different pastes and that’s why it’s easy and quick to make.

You put everything together like the haldi, jeera, mirch on the fire. That’s all. But you need to be careful when putting it on the fire. It should be first put on maximum flame.

When the steam starts to come out then it should be put on the lowest flame. This ensures that it becomes very tender.

Also make sure that you use prime mutton, as that cooks the best.

This dish is actually a combination of Rajasthani and Hyderabadi dishes. The method of cooking is Hyderabadi and the spices are from Rajputana.

Most dishes are a fusion of cuisines of different nations but this one is a state-to-state fusion.

1 kg fat trimmed kid lamb chaap (chops) 3 cups sliced onion 2 tbsp coriander seeds

8 red whole chillies

2 tbsp saunf 1 tbsp jeera

1 tbsp ginger paste

1 tbsp garlic paste

1 kg dahi 11/2 cups tomato puree 8 pieces green cardamom 8 pieces cloves Salt to taste

Chopped green coriander for garnish

Saffron few strands

1/4 cup lemon juice

2 tbsp desi ghee

1 cup mutton stalk Chapatti dough for sealing pan

Heat oil and fry the sliced onion till golden brown. Put in a blender with one spoon of yogurt and make a fine paste in a blender. Take a frying pan, put on fire and roast the coriander seeds, jeera, saunf, the whole red chillies, the green cardamom and the cloves. Roast dry till the colour changes and the roasting aroma of masala comes out. Put in a blender and make a fine powder. Take the lamb chops and marinate them in beaten yogurt, salt, ginger paste, garlic paste and lemon juice. Refrigerate for 4 hours.

Take a thick bottomed pan. Put in the marinated lamb chaaps, mix in the onion paste, fine red tomato puree, powder masala and saffron. Mix it well. Add in the mutton stalk .

Seal the pan with the chapatti dough.

Put on high fire first and let the mixture boil. As soon as the steam starts coming from the sealed pan, reduce the fire to the lowest , ideally put on “dum” for one and a half hour, shaking the pan every 15 minutes.

Break the dough seal ensuring that the dough does not fall in the dish. Check the seasoning and tenderness of the meat. Serve hot with fresh coriander leaves as garnish.

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