What2Eat
Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste)
AwadhiDinnerNon-Veg

Chap Badami Recipe (Lamb Ribs Cooked In Almond Paste)

A non-veg Awadhi recipe with lamb - chops, tablespoons white vinegar, curd (dahi / yogurt) - whisked. Ready in 3h, serves 4.

Curated byKavya Sharma🇮🇳

Calories
1050kcal
Estimated Cost
₹550-700
Carbs126g
Protein42g
Fats42g
Servings Scaler
4

Instructions

26 steps
  1. 1

    To begin making the Chap Badami recipe, for the marinade

    badam (almond)(1 cup)
  2. 2

    In a deep bowl add in all the spice powders (under marinade) plus vinegar and rub the mixture into the meat

    tablespoons white vinegar(4)raw papaya - paste (this makes the meat tender)(2 teaspoon)red chilli powder(1/2 teaspoon)red chilli powder - (add more/less based on the spice level desired)(1 tablespoon)
  3. 3

    Next add the papaya & whisked curd, mix well

    curd (dahi / yogurt) - whisked(1/2 cup)raw papaya - paste (this makes the meat tender)(2 teaspoon)
  4. 4

    Set aside for at least 2hrs or more in a refrigeratorFor the gravy masala : In a small wok/kadai - heat 1tbsp ghee/butter (not oil) and fry the almonds for 3-4mins on low flame

    ghee - as required
  5. 5

    Strain the almonds off excess ghee, cool them and grind to a fine paste by adding just about 200ml of water

    raw papaya - paste (this makes the meat tender)(2 teaspoon)ghee - as requiredonion - fried and paste(1/2 cup)
  6. 6

    Set aside

  7. 7

    In the same pan, with left over ghee/melted butter, fry the chopped onions until golden brown

    ghee - as requiredonion - fried and paste(1/2 cup)coriander (dhania) leaves - as required and finely chopped
  8. 8

    Once cool, blend it into a fine paste & set aside

    raw papaya - paste (this makes the meat tender)(2 teaspoon)onion - fried and paste(1/2 cup)
  9. 9

    (you should have about 1 cup)Heat a nice big chunk of ghee/butter in a grill girdle (or you can bake the ribs in an OTG @ 140c for 15-20mins)

    ghee - as required
  10. 10

    I used a grill girdle, since it gives me more control in evenly browning the pieces and checking if the meat is well done with full freedom - which an oven lacks, since you cant keep opening it every now & then

    raw papaya - paste (this makes the meat tender)(2 teaspoon)
  11. 11

    Place the meat pieces on a well heated grill girdle

    raw papaya - paste (this makes the meat tender)(2 teaspoon)
  12. 12

    Ensure you spread the marinade liquid over the ribs and don't throw it away

  13. 13

    Cook until you notice the outer layer getting caramelised and the meat is well done

    raw papaya - paste (this makes the meat tender)(2 teaspoon)
  14. 14

    Keep adding additional butter/brush the meat pieces with butter if you notice them sticking to the pan

    raw papaya - paste (this makes the meat tender)(2 teaspoon)inch cinnamon stick (dalchini)(1)
  15. 15

    Once done - Set the pieces aside and collect the leftover melted butter/ghee marinade mixture in a small bowl (which will pretty much be like a buttery brown sauce)In a deep, non stick pan melt 2 tablespoons butter/gheeAdd in the whole spices mentioned under Sauce Ingredients - let them splutter and induce their fragrance into the butter/gheeAdd in the fried onion paste, ginger paste and garlic paste

    tablespoons white vinegar(4)raw papaya - paste (this makes the meat tender)(2 teaspoon)whole black peppercorns - ground(1 teaspoon)ghee - as requiredinch cinnamon stick (dalchini)(1)garlic - freshly ground(4 teaspoon)ginger - freshly ground(2 teaspoon)onion - fried and paste(1/2 cup)red chilli powder - (add more/less based on the spice level desired)(1 tablespoon)
  16. 16

    Cook this onion/ginger/garlic mixture until all the water evaporates, it should turn slightly brown and oil starts to separate

    garlic - freshly ground(4 teaspoon)ginger - freshly ground(2 teaspoon)onion - fried and paste(1/2 cup)
  17. 17

    Next add in the ground almond paste - turn down the flame to medium

    raw papaya - paste (this makes the meat tender)(2 teaspoon)cardamom (elaichi) pods/seeds - ground(1/2 teaspoon)cloves (laung) - ground(1/2 teaspoon)whole black peppercorns - ground(1 teaspoon)garlic - freshly ground(4 teaspoon)ginger - freshly ground(2 teaspoon)onion - fried and paste(1/2 cup)
  18. 18

    Ensure that you are constantly stirring to avoid any sticking/burning at the bottom of the pan

    inch cinnamon stick (dalchini)(1)
  19. 19

    Cook until all the water evaporates - leaving a thick consistency behind

  20. 20

    Be careful not to burn or overly brown the sauce base

  21. 21

    Add in the Red chilli powder basis the spice levels desired and stir well

    red chilli powder(1/2 teaspoon)red chilli powder - (add more/less based on the spice level desired)(1 tablespoon)
  22. 22

    Add one cup of water and bring the mixture to a boil

  23. 23

    Once it starts boiling add the marinade -ghee sauce mixture (collected after grilling the ribs) and stirOnce the mixture starts boiling, add the grilled ribs and cook on a low flame for 10-15mins with a closed lid on, until the sauce thickens

    ghee - as required
  24. 24

    Add the meeta attar/kewra essence

    kewra essence - a drop
  25. 25

    Do not stir too much, since the meat will fall off the ribs

    raw papaya - paste (this makes the meat tender)(2 teaspoon)
  26. 26

    Serve Chap Badami along with Tawa Parathas or Steamed rice for a weekend meal

    badam (almond)(1 cup)

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