Dish

Chintakaya chaap

Tamarind and pumpkin stew

Chintakaya chaap is made by marinating lamb chops in a mixture of tamarind paste, red chili powder, turmeric powder, and salt. The marinated lamb chops are then grilled or pan-fried until they are cooked through. The dish is typically served with rice or naan bread. The tangy and spicy flavors of the tamarind and red chili powder make this dish a favorite among Indian food lovers.

Asian cuisine› Indian cuisine

Stew

Origins and history

Chintakaya chaap originated in the Indian state of Andhra Pradesh. It is a popular dish in the region and is often served at weddings and other special occasions.

Dietary considerations

Gluten-free

Variations

There are many variations of chintakaya chaap, with some recipes calling for the addition of other spices like cumin and coriander. Some recipes also call for the use of chicken or beef instead of lamb.

Presentation and garnishing

Chintakaya chaap is typically served on a plate with the lamb chops arranged in a circular pattern. The dish is garnished with fresh cilantro and lemon wedges.

Tips & Tricks

To make the dish even more flavorful, try marinating the lamb chops overnight in the tamarind mixture. This will allow the flavors to penetrate the meat more deeply.

Side-dishes

Rice, naan bread

Drink pairings

Lassi, mango juice

Delicious Chintakaya chaap recipes