Name: Mutton Chanp (Bengali Style) recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Ingredients: Mutton ribs-500 grams; Curd-1/2 cup; Raw papaya paste-1/4 cup; Ginger paste -1 tablespoon; Garlic paste- 2 tablespoons; Chana dal flour- 1/4 cup ( Roast chana dal on tawa then grind to make a fine powder ); Shahi garam masala ( Green Cardamom-5,BlackCardamom-2,Cloves-4,Cinnamon-1inch stick,Black pepper-1/2 teaspoon,Mace-few blades,Nutmeg-1/4 teaspoon..roast all the ingredients and grind to make a fine powder); Red chilli powder-1 tablespoons; Turmeric powder-1 teaspoon; Saffron-few (soaked in 1/4 cup warm water); Rose water- 1 teaspoon; Kewra essence-2 drops; Salt to taste; Ghee-1/2 cup (you can use vegetable oil instead of ghee)

ABOUT Mutton Chanp (Bengali Style) RECIPE

Mutton Chanp is a very popular dish in any Bengali restaurant.The name Chanp; comes from the word chop; Chop is a small cut of meat including part of a rib.

Ingredients Serving: 2

Mutton ribs-500 grams
Curd-1/2 cup
Raw papaya paste-1/4 cup
Ginger paste -1 tablespoon
Garlic paste- 2 tablespoons
Chana dal flour- 1/4 cup ( Roast chana dal on tawa then grind to make a fine powder )
Shahi garam masala ( Green Cardamom-5,BlackCardamom-2,Cloves-4,Cinnamon-1inch stick,Black pepper-1/2 teaspoon,Mace-few blades,Nutmeg-1/4 teaspoon..roast all the ingredients and grind to make a fine powder)
Red chilli powder-1 tablespoons
Turmeric powder-1 teaspoon
Saffron-few (soaked in 1/4 cup warm water)
Rose water- 1 teaspoon
Kewra essence-2 drops
Salt to taste
Ghee-1/2 cup (you can use vegetable oil instead of ghee)

Instructions

Take the mutton pieces, wash and pat dry with kitchen towel. Take a big bowl, marinate the meat with raw papaya paste and curd. Papaya paste acts as a natural meat tenderizer. Leave it for 3-4 hours or overnight.
After 5-6 hours or next day morning, take a mixing bowl, add soaked saffron, salt, garlic paste, ginger paste, red chilli powder, coriander powder, roasted chana dal powder and shahi garam masala powder. Mix them well.
Take out the marinated mutton from fridge. Add this masala paste to the marinated mutton and rub the mutton pieces well on both sides. Allow it to rest for another 4 hours.
Add ghee or clarified butter to the pan and heat it up, once it is melt, add mutton pieces with marination masala. Let it cook over medium for 5 minutes after that reduce the heat to low and cover it with a lid. Cook it covered on very low heat for about 45 minutes to 1 hour. Frequently remove the cover and give some stirs and mix the spices. Fry the chops till both sides turn golden brown and oil comes up from the sides of pan and mutton gets softer and tender.
Sprinkle rose water and kewra essence over it and mix, Keep it covered till you serve. Enjoy with laccha paratha, roomali roti or Chicken Biriyani.

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