the slow-cooked ribs For bengalis 'mutton' is synonymous to goat meat. Other than Mutton curry there are several other delicious preparations, one of them is Mutton chaap (or chaNp)
Used mutton ribs if possible since it is much tastier than using the meat. The lentil and mutton are boiled then added to the curry after the meat turns soft
e mutton bone must be more the mutton flesh. e mutton bone must be more the mutton flesh. Mutton - 1 lbOnion - 1( medium, chopped)Tomato - 1( medium, chopped)Green Chili - 1( slit into half)Ginger - 2" piece ( peeled & cleaned)Garlic - 8~9 podsTurmeric powder - A pinchCoriander powder - 3tbspJeera powder - 1/2tsp Pepper powder - 2tsp or to tasteGaram Masala - 3/4tspMint & Cilantro - As required( minced) Salt to tasteWater - 3 ~4cups or as required. Wash & clean mutton pieces, Take mutton & bone pieces in 1. We used to get mutton which will cook in 3 whistle itself, so adjust the cooking time according to the mutton you will get in your place. Mean while Heat oil in a pan & add Fennel seed powder Saute it for 30 seconds & add to mutton soup
Now dump in the cooked mutton pieces and saute it with the masala. Mutton / Lamb -- 1/2 kgGinger garlic paste -- 2 tspOnion -- sliced to thin slivers -- 1/2 cupGreen chilly -- 5 to 6 nos. Pressure cook the mutton along with ginger garlic paste and adding half the salt,one cup of water for 7 to 8 minutes to almost 90 % depending upon how tender ur meat is. Clean and add the rice along with the mutton and fry for 2 to 3 minutes on the slow flame
