Multan's famous Mutton chops "Chaamp"

Although Mutton is produced in smaller quantities in Pakistan, in Multan and the Punjab region, it remains the most popular choice of meat by far.

Close Up of Chaamp being cooked (2020)SOCH Outreach Foundation

Grilled meat is probably one of the most consumed dishes in the world.
The Indian subcontinent has a rich tradition of barbecuing different meats, which varies from region to region and culture to culture.

Chaamp being cooked (2020)SOCH Outreach Foundation

Although Mutton is produced in smaller quantities in Pakistan, compared to Beef and Poultry, in Multan and the Punjab area, regional and economic differences aside, it remains the most popular choice of meat by far.

Multan's Legendary Mutton Chops (2023)SOCH Outreach Foundation

Exterior of the shop (2020)SOCH Outreach Foundation

‘Keemo Kalia Champ’

‘Keemo Kalia Champ’ locally sources some of the freshest meat and chicken for their 'hotal' (small restaurant), and after receiving their daily order work starts in earnest to prepare the meat for the night's trade.

Cooking Chaamp over a grill (2020)SOCH Outreach Foundation

Established over 50 years ago, Keemo and Kalia Champ is a family business, with all members actively participating in each and every aspect of food preparation and cooking. Aside from the famed Mutton Champ, butterflied chicken tikka on the bone, and mutton kebabs dominate the menu, with naans and small bowls of homemade fiery green chutney to accompany every order.

Preparing Chaamp (2020)SOCH Outreach Foundation

Frying and grilling station at the shop.

Meat being marinated (2020)SOCH Outreach Foundation

Like most Pakistanis, Multanis tend to eat late, so work in the restaurant begins in the late afternoon starting with the marination. After thoroughly washing all traces of blood, the meat is dried briefly before being pounded slightly on a stone to tenderise the fibres. It is then smothered with freshly ground spices – both coarse and fine - including coriander, red chilli, black pepper, cumin, salt and yoghurt.

Cooking Chaamp over a grill (2020)SOCH Outreach Foundation

Unusually and unlike typical run-of-the-mill barbecue joints in other parts of the country, Multani Chops are made by gently sautéing meat or chicken over a wooden fire, on an oversized tawa or griddle pan filled with hot oil to first seal the meat,

Cooking Chaamp over a grill (2020)SOCH Outreach Foundation

gently sautéing meat

Cooking Chaamp over a grill (2020)SOCH Outreach Foundation

and when half cooked the chops are transferred to a roaring coal fire barbecue, usually on the side, to complete the cooking process.

Close Up of Chaamp being cooked (2020)SOCH Outreach Foundation

Sautéing and then grilling produces morsels of meat which are tender, moist and delectable.

Close Up of Chaamp being cooked (2020)SOCH Outreach Foundation

Chaamp served with Naan (2020)SOCH Outreach Foundation

The hot grilled chops are best serve with freshly baked naan bread and sliced onions and a squeeze of lemon on the side.

Chaamp being cooked (2020)SOCH Outreach Foundation

The owners attribute the secret of their success to the use of simple family recipes that have remained unchanged since the opening, combined with using wholesome produce and freshly ground spices every day.

Credits: Story

Produced by SOC Films
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub , Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig , Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif , Sameer Khan
Exhibits : Syed Ayub , Sameer Khan
Art Direction : Rahat Niazi
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali
Color Grade: Sourath Behan
Assistant Editor: Mishal Adhami
Sound Design: Sameer Khan

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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