Mutton Chanp is one of those rich recipes which are occasionally eaten & the taste of which lingers behind for a long time. It is generally served with biriyani.
Ingredients for preparing Mutton Chanp:
- Mutton : 500 gm
- Onion paste : 4 pieces
- Raw papaya paste : ½ cup
- Ginger-garlic paste : 2 tsp
- Sugar : 1 tsp
- Red chilli powder : 1 tsp
- Green cardamom : 4 pieces
- Cinnamon stick : 2â€
- Clove : 4 pieces
- Nutmeg powder : ½ tsp
- Mace powder : 1 tsp
- Pepper powder : 1 tsp
- Curd : 100 gm
- Saffron : a pinch (soaked in ½ cup of milk)
- Atar essence : 2 drops
- Rose water : 1 tbsp
- Ghee : 100 gm
- Salt : to taste
- Oil : 2 tbsp
Procedure for preparing Mutton Chanp:
- Make powder of cardamom, cinnamon & clove. This is garam masala powder. Keep this aside.
- Marinate the mutton pieces with papaya, curd, red chilli powder, ginger-garlic paste for at least 4 hours.
- Heat ghee in a heavy bottom wok.
- Add onion paste, sugar & fry in low flame till golden brown.
- Then add marinated mutton pieces. Stir well.
- Add salt, pepper & stir well till ghee releases.
- Pour 1 cup of hot water. Cover with a lid.
- Cook for 45 minutes or till the mutton becomes tender.
- Add garam masala powder, nutmeg powder, mace powder, saffron, atar essence, rose water & stir for 2 minutes.
- Remove from heat & serve with biriyani.