Found this lovely mutton chanp recipe in one of the bengali food magazine and tried my hand onto it. There is mutton shop near my hubby’s office who can supply any kind of cut and once I saw this recipe, asked him to bring the ‘chanp’ cut. Pieces were sliced to perfection as per my criteria and the long marination does the final trick . The end result is soft , melt in your mouth juicy , succulent mutton pieces with perfect balance of spices and gravy. It tastes wonderful with roti or paratha! Even a butter naan will do the justice to the dish.
- Mutton – 1 kg , chanp cut
- Vinegar – 2 tbsp
- Raw papaya – 1/2 cup
- Ginger garlic paste – 1 tbsp
- White oil – 2 tbsp
- Cashewnut – a handful
- Onion – 5, roughly chopped
- Coriander leaves – 1 cup
- Garlic – 2 tbsp
- Garam masala powder
- Chat masala
Make a paste of ingredients under marination 1 and marinate the mutton for atleast 12 hours in the refrigerator.
Blend the ingredients present under marination 2. Add the 2nd marination to the mutton and keep refrigerated for 12 more hours.
Bring the mutton to the room temperature and when you are ready to cook, heat some butter in a pan. Now add the mutton and cook over low heat till the water starts coming out of the mutton.
cook till the water evaporates then add a sprinkle of water if required and continue cooking till the mutton is cooked well.
Here are the various stages of slow cooking.
Serve hot with paratha or rumali roti.
Here is a chicken Chanp recipe from one of my dear friend Dipika. In case you have restriction on mutton, please do try this chicken recipe.