Mutton Chap || Restaurant Style || Salma (Kolkata) recipe

Mutton Chap recipe

Time: Preparation 30 minutes, marination 3-4 hours, cooking 30-35 minutes.

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Ingredients

• Mutton - 1 kg
• Ginger paste - 2 tablespoon
• Garlic paste - 2 tablespoon
• Onion paste (medium size) - 3
• Cashew paste - 50 gm
• Yogurt - 150 gm
• Poppey seed paste - 40 gm
• Water melon seed (charmagaz) - 20 gm
• Coconut powder - 20 gm
• Red Chili powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Keora water - 2 teaspoon
• Rose water - 2 teaspoon
• Refined Oil - 5 tablespoon
• Ghee - 1/2 tablespoon
• Garam masala powder - 1/2 teaspoon
• Black pepper powder - 1/2 teaspoon
• Nutmeg powder - 1 teaspoon
• Mace (jayatri) powder - 1 teaspoon
• Casey (Kesar) soaked in warm milk - 1/2 teaspoon
• Black pepper - 4
• Cardamom - 4
• Cinnamon - 1/2 inch
• Bay leaf - 2
• White pepper - 4
• Cloves - 4
• Salt to taste

Method

- Dip the poppy seed in warm water and keep it for 10 minutes.

- Wash the mutton and remove water completely. No water should be present. If require use a clean cotton cloth to wipe off water.

- Slit the mutton pieces, so spices will penetrate well inside the mutton during marination.

- Make paste of the poppy seed & water melon seed (use mixer grinder)

Marination

- Mix half of ginger paste (1 tbsp), half of garlic paste (1 tbsp), poppy & water melon seed paste, yogurt, coconut powder, turmeric powder, red chili powder, garam masala powder, nutmeg powder (1/2 tsp),  mace powder (1/2 tsp), 1 tsp keora water, 1 tsp rose water, refined oil (2 tbsp) and salt (1 tbsp) with mutton properly. 

- Refrigerate it (10 degree C) for 4 hours.
[Bring the mutton out of fridge at least 45 mins to 1 hour before cooking]

Cooking

- Warm ghee (1/2 tbsp) and oil (3 tbsp) in a pressure cooker on medium heat

- Add bay leaves, cardamom, cinnamon, black pepper, white pepper, cloves, nutmeg powder (1/2 tsp),  mace powder (1/2 tsp) in the oil and warm them together for 15-20 seconds

- When aroma starts coming out, add onion paste & ginger garlic paste in it.
- Cook it, till the mix attend a golden color. Keep on stirring it while cooking.

- When the mixture starts turning brown, add the marinated mutton and continue cooking for 10 - 15 minutes.

- You will notice mutton will release oil. Now, add kesar dipped in milk, cashew paste, 1 tsp rose water & 1 tsp keora water.
- Mix them well and add 1 cup water and saute for 1 more minute.
[You can use the same water that was used to clean the mixer container after grinding cashew nuts]
- Cover the pressure cooker and allow to cook for 8 - 10 whistles.
- After 8-10 whistles, stop the flame and allow the pressure to settle down.
[It takes 10-15 minutes for the pressure to normalize, do not open the valve or cover of the cooker]

Cooking is complete, your delicious Mutton chap is ready.

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