Mutton Chaap


Mutton Chaap Servings - 3 - 4 INGREDIENTS Mutton ribs - 450 grams Yogurt - 200 grams Red chili - 1 teaspoon Salt - 1 teaspoon Ginger garlic paste - 1 1/2 teaspoons Hot water - 45 milliliters Saffron - 1/4 teaspoon Cashews - 1 tablespoons Melon seeds - 2 tablespoons Water - 50 milliliters Oil - 1 tablespoon Gram flour - 2 tablespoons Ghee - 35 milliliters Black peppercorns - 1/4 teaspoon Cloves - 1/4 teaspoon Black cardamom - 1 pod Onions - 150 gams Ginger garlic paste - 1 1/2 teaspoons Reserve marination - 70 grams Water - 300 milliliters Salt - 1 teaspoon Red chili - 1/2 teaspoon Paprika - 1/2 teaspoon Coriander powder - 1 teaspoon Nutmeg powder - 1/4 teaspoon Cumin powder - 1 teaspoon Cardamom powder - 1/4 teaspoon Kewra water - 1/2 teaspoon PREPARATION 1. In a mixing bowl, add 450 grams mutton ribs, 200 grams yogurt, 1 teaspoon red chili, 1 teaspoon salt, 1 1/2 teaspoons ginger garlic paste and mix it well. 2. Marinate for 2 hours. 3. In a bowl, add 45 milliliters hot water, 1/4 teaspoon saffron and mix it well. 4. Soak for 30 minutes. 5. In a another bowl, add 1 tablespoon cashews, 2 teaspoons melon seeds, 50 milliliters water and soak for 20 - 25 minutes. 6. Transfer this into a blender and blend it into a paste. Keep aside. 7. Heat 1 tablespoon oil in a skillet, add the marinated mutton in it and mix it well. 8. Cover it with lid and cook for about 20 - 25 minutes on medium heat. 9. Open the lid and give it a nice stir. 10. Take a pan, add 2 tablespoons gram flour and dry roast for 3 - 5 minutes on medium heat or until it turns dark brown in color. 11. Remove it from heat and keep aside. 12. Heat 35 milliliters ghee in a skillet, add 1/4 teaspoon black peppercorns, 1/4 teaspoon cloves, 1 pod black cardamom and stir for 1 - 2 minutes. 13. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color. 14. Add 1 1/2 teaspoons ginger garlic paste and mix it well. 15. Now, add the fried mutton and mix it well. 16. Cook for 5 - 7 minutes on medium heat. 17. Add 70 grams reserve marination, roasted gram flour and mix it well. 18. Add 300 milliliters water and mix it well. 19. Bring it to a boil. 20. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1 teaspoon coriander powder, 1/4 teaspoon nutmeg powder, 1 teaspoon cumin powder and mix it well. 21. Cover it with lid and cook for about 30 minutes on medium heat. 22. Open the lid and give it a nice stir. 23. Then, add the blended cashew paste and mix it well. 24. Now, add 1/4 teaspoon cardamom powder, saffron water, 1/2 teaspoon kewra water and mix it well. 25. Cook for 5 - 7 minutes on medium heat. 26. Remove it from heat. 27. Garnish with coriander. 28. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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