Mutton Chaap Slow Cooked Lamb Chops
Ingredients
400 grams Mutton , ribs
3 Onions , sliced
2 teaspoon Ginger , paste
1 teaspoon Garlic , paste
1 Black cardamom (Badi Elaichi) , crushed
2 Cardamom (Elaichi) Pods/Seeds
2 Cinnamon Stick (Dalchini)
2 Fresh Red chillies
1/4 teaspoon Cloves (Laung)
Mace powder , a pinch
1 teaspoon Kashmiri Red Chilli Powder
1/2 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Cumin powder (Jeera)
4 Whole Black Peppercorns
2 tablespoons Mustard oil
1 cup Curd (Dahi / Yogurt) , beaten
Salt , to taste

To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom. 
Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
Cook on medium heat for up to 5 whistles.
Check for salt, and if the mutton is not fully cooked and getting dried up add 1/4th cup water and cook for few more whistles.
Open the lid and add green cardamom powder, rest for 15 minutes before eating.
Serve Mutton Chaap along with Rumali Roti Recipe and Mooli Raita Recipe for a brilliant sunday lunch.