ALMOST A MUTTON CHAAP !!! kolkat Style!!! Its still too hot in - TopicsExpress



          

ALMOST A MUTTON CHAAP !!! kolkat Style!!! Its still too hot in here at kolkata and I am still very scared of entering the kitchen. But when guests come and expect some fingerlicking stuff from you its not good to sit and play same excuses of summer and blah blah. So I started planning and baught some non veg stuff as they love eating non veg... and finally decided to prepare the chaap.. But it wasnt a planned cooking.. I mean I was confused about the preperation what should I make.. first I thought safed maas.. then I planned for some karahi fried type.. but finally I mixed and matched ingredients and prepared this dish.. the taste was quite close to chaap... So I am naming this dish as ALMOST A MUTTON CHAAP Mutton - 1 kg (Neck + Chaap portion cut into small pieces for chaap) Mutton Fat - 100 gm hung curd - the amount you will get from 250gms of fresh curd Onion- 200gms Garlic-50gms Ginger-30gms Green chilli - 2-3 Poppy seed paste - 40gm papaya paste - 1 tbsp Lemon Juice - 1 tbsp Roasted dhania powder - 1 tbsp Turmeric powder - 1 tbsp Whole Garam masala - Green Cardamom- 4-5 Black Cardamom- 1 Cinnamon - 2 inch Black pepper - 4-5 Black pepper powder - 1/3 tsp WHole red chillies - 7-8 big shahi garam masala - 1/3 tsp **Caution: Be generous with oil Mustard oil - 1/2 cup Ghee - 2tbsp sugar - 1 tbsp fr caramelisation Salt to taste Preperation 1. Make hung curd. Make paste of onion ginger garlic and green chilli hang them too for draining the juice. keep the drained liquid from hung curd/onion-ginger-garlic-green chilli paste. 2. Make fine paste of poppy seeds and the mutton fat. 4. Crush the whole garam masalas coarsely. 4. Clean, wash and dry meat pieces. Marinade with lemon juice, Black pepper powder and papaya paste for 2 hours in refrigerator. 5. Take out the marinade bring them to room temperature. Mix hung curd, onion ginger garlic and green chilli paste, Fat paste, poppy seeds paste, turmeric powder and roasted dhania powder. Mix well and refrigerate for few hours possibly over night. 4. Take out the marinated meat atleast an hour before cooking and bring them to room temperature. 6. Boil the drained liquid for 2-3 minutes and keep them warm. 5. Heat generous amount of oil in a thick flat bottom vessel. Add sugar to caramelise and add whole crushed garam masalas. 6. Add all the marinades in it. Fry them on high heat for 5 mins with contineous stirring. Turn down the heat to medium high. Keep them stirring untill the colour changed to deep brown. use the warm liquid time to time to prevent bottom burning.. REMEMBER NO SALT till this level*** 7. Add ghee. Add salt to taste. Mix well. Stirr for 1-2 minutes and reduce the heat to the lowest. Keep stirring occasionaly till the mutton done and the oil is getting seperated.(it may take more than an hour). Add some more musturd oil (Occasionaly) to get a better pungency and shahi garam masala at the midway of low heat cooking.. 8. SERVE ME the entire batch with tandoori naan and make a fresh new batch for others... :P :P
Posted on: Wed, 04 Jun 2014 18:44:39 +0000

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