MUTTON CHAPS

Mutton Chaps

Prep Time           Cook Time          Ready in              Serves                  Cuisine

15 min                  30 min                  45 min                  4                              Kerala

Ingredients

• .Mutton with bones-3/4k(cut into large cubes)
• .Crushed Garlic-4-5 cloves
• .Crushed Ginger-1 piece
• .Shalloats(small onion)-1 cup(thinly sliced)
• .Red chilly powder-1tbsp(up to your spice level)
• .Pepper powder-11/2tbsp
• .Turmeric powder-1/4tsp
• .Lime juice-1tbsp
• .Curry leaves- 1 string
• .Coconut oil-11/2 tbsp
• .Hot water-1/2-1 cup(as needed)
• .Salt-to taste

For spice powder

• .Fennel seeds-1tsp
• .Cumin seeds-1/2tsp
• .Cardamom pods-4
• .Cinnamon-1/2 stick
• .Bay leaves -1

Method

STEP-1

.Wash and cut mutton into large cubes.

STEP-2

.Place in a pressure cooker. Add ½ cup of hot water and salt to taste. Cook for about 8 minutes (4 whistle).Mutton can be cooked in a regular pan, In a pan cover and cook the meat with a cup of hot water for about 20-30 minutes or till the mutton become soft.

.At the end of the cooking ,there should be at least ½ cup of stock remaining in the mutton.

STEP-3

.In a pan Lightly roast all the ingredients listed ”for spice powder” and powder it using a mixer.

STEP-4

.While mutton is getting cooked, heat 2tbsp of oil in a kadai add half of the grounded spice powder and sauté for a minute. Then add curry leaves and shallots(small red onion ) till it turns to translucent and brown in color.

STEP-5

.Add crushed ginger and garlic and sauté for a minute.

STEP-6

.Mix chilly powder, pepper powder and turmeric powder with a 1 tbsp of water to make a paste. Add this paste to the pan and sauté for a few minutes till the whole mixture turns black in color.

STEP-7

.At this stage remove the cooked mutton pieces to the pan. Reserve the stock.

STEP-8

.Mix well and keep sautéing till the mutton pieces are well coated with masala and becomes dry.

STEP-9

.Now pour the reserved stock in to the pan and mix well. When the gravy starts to thicken ,add the remaining curry leaves, the rest of ground spice powder and stir well.Continue cooking for another 5 minutes or till the mutton pieces are well coated with the remaining gravy.

STEP-10

.Add the lemon juice and mix well and immediately remove from the fire.

TIPS

.You can use onions instead of shalloats ,but I recommend using small onions for more flavor and taste.

MUTTON CHAPS