'The way to a man's heart is through his stomach...'
Ever wondered of how to make a delish restaurant style mutton chaap at home, to satisfy your cravings and fulfill the tummy of your near and dear ones. Try my recipe !!
Bengal's affair with Awadhi food is no secret. When the Nawabs brought in the cuisine around the 18th century, it was bound to become part of the Bengali culture. What's quite interesting to note is that cuisine developed it's own nuances once the nawabs moved their capital to Murshidabad, from Dhaka. Along with many other dishes, the biryani for instance and the chicken chaap became a permanent fixture in the old Muslim-run restaurants that popularised Mughlai food in the city.
Ingredients for Mutton Chaap:
1. Mutton - 1 kg
2. Green Chilis - 7 pcs
3. Ginger - 2 tbsp
4. Garlic - 18-20 pcs
5. Onion - 7 big-sized
6. Tomato - 1 big-sized
7. Turmeric powder - 2 tbsp
8. Red Chili powder - 1 tbsp
9. Kashmiri Red Chili powder - 1 tbsp (optional)
10. Mustard Oil - 100 gms
11. Salt - 1 1/2 tbsp
12. Sugar - 1 tbsp
13. Whole Spices -
(i) Bay leaves - 2-3 pcs, (ii) Cinnamon - 2 inch bark, (iii) Cardamom - 4 pcs, (iv) White Pepper - 7 pcs whole, (v) Mace(javitree) - 1 pc, (vi) Nutmeg(jaifal) - 1/4th pc
[ Cover the whole spices with a plastic and use mortar and pestle to grind the dry masalas]
Preparation of Mutton Chaap:
1. Pressure cook the mutton : Take the mutton and rinse it under running water before cooking. Now, take the clean mutton in a cooker and add 1 tbsp of salt and 1 tbsp of mustard oil, mix well. Pour 4 cups of water in this cooker, and pressure cook it till 6 whistles. Turn off the flame.
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Pressure-cooked Boiled Mutton
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2. Wait till the cooker cools down. Open the lid, keep the boiled mutton separately from the broth. The broth should be used later on.
3. Spicy masala for gravy : Two types of spicy masala is prepared for the gravy.
Initially, heat a pan and dry roast the whole spices : 2 inches of cinnamon, 2 cardamoms, 6-8 pcs of whole White Pepper, 1 big bay leaf, nutmeg and mace. Avoid the burning while dry roast. Grind this dry-roast whole spices to a fine powder.
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| Dry Roasted Masala for Chaap |
For the next level, grind 3 diced big onions, 1/2 of a big tomato, 2 inches of ginger, 18 pcs of garlic and 6 green chilis to a paste.
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| Ingredients of grinded Masala (before) |
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| Grinded Masala Paste (after) |
4. Temper oil : Heat a pan with 75 gms of mustard oil to smoke point. Saute 1 bay leaf, 2 cardamom, 2 cloves and 2 inches cinnamon.
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| Tempering the oil for Mutton Chaap |
Next, add finely chopped onions and toss it till the onions turn light brown. Add mutton fat to the saute onions.
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Add
Mutton fat to the sauted Onions
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5. Add the masala paste and toss it well. Add 1/2 of a tomato, 1 tbsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of kashmiri chili powder, 1/2 tbsp salt and 1 tbsp sugar, saute it till the masala leaves some oil from all sides in the pan.
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| Add tomatoes and indian spices |
6. Now, add 1/3rd of the dry roasted masala and toss again. Then add the boiled mutton and fry it all together.
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Boiled
Mutton tossed with Chaap Masala
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Add the mutton broth gradually. *This will prevent the mutton to burn.
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Adding
Mutton Broth to sauted mutton
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Add 1 tsp garam masala and 1/2 tsp dry roasted masala to the remaining broth, pour it over the mutton, give it a quick mix and cover the pan to cook for few minutes.
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| Add a little more water and cover kadhai |
7. In the meanwhile, mix 5 drops of meetha attar with 2 tbsp of milk. When the mutton turns to a saucy gravy consistency add this milk and toss it for a minute. Turn off the flame. Add a tbsp of clarified butter (ghee) and cover it.
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Mutton
Chaap with biriyani alu
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Hot and spicy mutton chaap is ready to be served with biriyani.
Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness☺
☺❤Go & Try it now !!!
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