I already have a mutton chanp recipe in my blog. This Mutton chanp kolkata style is a slight variation to that one but equally finger licking good. We have one of our favorite meat shop at Boubazar which is nearer to my husband’s office and you get the choicest cut of meat from that shop, not to mention the juiciest part of it. And their meat is without any water and they always insist on minimum washing of the meat after the first rinse with hot water and I religiously follow this instruction.
I get this recipe form one of the blogs and tweaked it a bit here and there to suit my pallet. You may view the original recipe here.
- Mutton – Chanp cut / Ribs – 1 kg
- Raw papaya – 2 medium chunks
- Ginger Paste – 2 tbsp
- Garlic Paste – 2 tbsp
- Curd – 1/2 cup
- Garam Masala powder – 2 tsp
- Green chilli – 6 / as per taste
- Kashmiri chilli powder – 1 tsp
- Onion – 3, medium
- Cumin powder
- Salt, Turmeric powder
- Chhatu / Sattu – 2 tbsp
- Almond, Charmagaz paste – 2 tbsp
- Bayleaf – 3
How to make Mutton Chanp Kolkata style
Wash and pat dry the mutton ribs. Keep aside.
Make a paste of curd, half of green chilli, 1 tbsp of ginger garlic paste, raw papaya slices, garam masala powder.
Marinate the mutton with this mixture over night in the fridge. Before cooking, bring it to room temperature. Add the salt and mix.
In a flat pan, heat some ghee, and then add chopped onion, remaining green chilli and ginger garlic paste. I always add a pinch of salt while frying the onion. Fry lightly and then cool it. Grind the masala mixture and keep aside.
In the same pan, add some more ghee and then fry the ribs along with marinade over high flame.
When mutton starts to release water, add the masala paste and mix thoroughly. Keep the flame on medium.
Next add the sattu powder. I had dry roasted the sattu powder before. Mix well.
While the mutton is getting cooked, I had soaked the garam masala powder, red chilli powder, cumin powder, coriander powder along with turmeric powder in half cup of water. I have added them to the pan at this stage.
Give it a good stir and keep cooking , stirring occasionally over medium flame. Add required salt and a pinch of sugar. Oil starts floating on top of the mutton, you can see the picture below.
Add the Almond, Charmagaz paste and mix well. Cook over low heat for some more time till the mutton is cooked through. Adjust the seasoning and switch off the heat.
Now, in a tadka pan, heat a spoonful of ghee, add the bayleaf and whole garam masala and immediately pour it to the mutton. Mix well and then add kewra water. Cover tightly and keep aside for 10 minutes.
Your Mutton chanp kolkata style is ready to be served.
Serve with Basanti Pulao.