Mutton.... one of the important mughal food and has become an irreplaceable food of bengali cuisine since the arrival of Mughals in Bengal-India. Mostly cooked with rich spices which brings more flavor and enhances tastes.Mutton Chap is a preparation of mutton with rich spice and mainly aromatic Kewra water. It is usually served with Biriyani and Roomali Roti. Apart from the taste and flavor, goodness or the nutrition of the meat also accounts a lot. Its a very classic and rich menu in my home. Any big celebration or function is never without Mutton.
Ingredients
- Mutton 500gms, Yogurt 1cup,2 bay leaves ,4 small cardamoms,7/8 cloves.
- 4 inch cinnamon, 2tblspn black pepper, 2tblspn jeera pwdr, 2tblspn chilipwder.
- 3tblspn ginger garlic Paste, 7/8 Cashewnuts, 1tblspn poppyseeds,2tblspn ghee.
- 4tblspn oil ,2 Onion ,3 big cardamoms ,half lemon ,salt as per taste.
- turmeric half teaspn , Kewra water 4/5 drops.
Directions
- 1Make a marinate with half lemon juice ginger garlic paste and add to the mutton. keep 1 hr in a refrigerator. Then make a paste of jeera pwdr, chilli pwdr,cardamon ,cinnamon,cloves, pepper. Chop the onions.
- 2Put ghee and oil in a hot pan, put bay leaves, 3 big cardamoms, stir for 30secs then add chopped onions. Saute until golden then add spice paste and fry until oil oozes out. keep the stove on medium to low to avoid burning of the spice .
- 3Now add yogurt and again keep frying until oil oozes out. Next add mutton,salt, turmeric and keep frying, add more oil if needed to avoid getting burn or sticking to the pan.
- 4Cover with a lid and let it cook on low flame. All, the time the flame should be low and stir frequently. Slow cooking will help the spices to bring out more flavor and the meat fat will come out which makes such dishes more tasty.
- 5Once u feel the mutton is properly cooked add a paste of cashew nut and poppy seeds, fry until oil oozes out. Now add 4 or 5 drops of kewra water.
- 6Cooking time is little more , if u want to make it fast u can use pressure cooker after mutton and spice gets fried. But trust me slow cooking .....tastes better. Enjoy!!!!!
