Hello friends, Today I will share with you "Mutton Chaap" recipe. Those who love biryani is familiar with this name. Chaap is no traditional Bengali cuisin,it is more Mughlai in origin with an undeniable Anglo influence. So let's start!

Ingredients:-

1. Mutton- 1kg(Ribs).

2. Yogurt- 200g(homemade) whisked.

3. Cashew nuts- 4tbsp.

4. Milk-1/2+1/2 cup.

5. Rose water- 1-1/2 tsp.

6. Keora water-1 tsp.

7. Meetha attar- 3-4 drops.

8. Mawa(khoya)- 1/2 cup(grated).

9.Roasted gram flour- 2 tbsp.

10. Desi ghee- 10tbsp.

11. Saffron- 10-12 strands.

12. Biryani Masala- 2tbsp.

13. Poppy seeds- 2tbsp.

14. Raw papaya- 3 tbsp(grated).

15. Onion paste- 1cup.

16. Ginger paste- 1-1/2tbsp.

17. Garlic paste- 1-1/2 tbsp.

18. Kashmiri red chili powder- 4tsp.

19. Turmeric powder- 2tsp.

20. Salt- To taste.

How to make biryani Masala:-

1. Bay leaf-1(whole).

2. Fennel seeds-1-1/2 tsp.

3. Star Anise- 2(whole).

4. Green cardamom- 10-12 pods.

5. Black Cardamom-2 pods.

6. Cinnamon stick-5(2- inch stick).

7. Cloves- 1tbsp.(whole).

8. Coriander seeds- 4tbsp.

9. Caraway seeds- 2tbsp .

10. Mace- 1blade.

11. Nutmeg- 1/2 tsp.

12. Stone flower( parmotrema Perlatum)-3(whole).

Method:-

On a low flame dry roast the spices each separately until they begin to smell good. Cool them completely. Add them to a blender jar.Make a fine power. Can store in a airtight glass jar.

Preparation Method of Mutton Chaap:-

Step 1- One day before,take 1/2 cup milk. Soak cashew nuts, poppy seeds (for 1 hour).set aside.

Step 2- Take another 1/2 cup milk (warm), soak saffron. Set aside.

Step 3- Take a large bowl. Add Mutton pieces, raw papaya,all spices mentioned above( onion paste,garlic paste,ginger paste, Kashmir red chili powder, turmeric powder,salt, Yogurt) Biriyani masala. mix well and set aside for 1 hour.

Step 4- Make a paste with soaked cashew nuts and poppy seeds.

Step 5- After 1 hour add cashew- poppy seeds paste, saffron milk, roasted Gram flour,rose water,keora water,meetha attar and grated Mawa with Mutton pieces. Combine well, close the bowl and keep the bowl in the refrigerator for overnight.

Step 6- Next day Take a wok. Add Desi ghee, once ghee start melted transfer mutton in the wok. Stir well, cover the wok with lid. Keep the flame on simmer.

Step 7- This is a slow cook dish. So always keep the flame slow. After 20 minutes, open lid and stir well and again cover the wok with lid.

Step 8- Stir occasionally until Mutton became tender and spices became thick. It will take 45-50 minutes.

Step 9- Once get the proper texture, turn off flame and transfer into a serving plate.

Step 10- Serve hot with biryani or Rumali Roti.

## Remember always serve Mutton Chaap hot.

Thank you my dear friends for reading my post and giving your support. Lots of love n hug❤️😊

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N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/

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