चना मटन | Chana Mutton | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A gravy where the mutton is infused with spices and cooked to perfection along with soft and flavourful chickpeas.

CHANA MUTTON

Ingredients

1 cup chickpeas, soaked for 6-8 hours and drained
750 grams mutton, cut into 2 inch pieces on the bone
3 tbsps oil
5-6 black peppercorns
2 green cardamoms
1 black cardamom
2-3 cloves
½ inch cinnamon stick
2 green chillies, slit
1 bay leaf
2 medium onions, sliced
1 tbsp ginger-garlic paste
1 cup yogurt, whisked
½ tsp red chilli powder
¼ tsp turmeric powder
2 tsps Tata Sampann Meat Masala
Salt to taste
Fresh coriander sprig for garnish
Steamed rice to serve
Onion slices to serve
Lemon wedges to serve

Method

1. Heat oil in a pressure cooker, add black peppercorns, green cardamoms, black cardamom, cloves, cinnamon stick and sauté till fragrant.
2. Add green chillies and bay leaf and mix well. Add onions and sauté till they turn golden brown.
3. Add ginger-garlic paste and mix and cook for a minute.
4. Add mutton and soaked chickpeas and sauté on high heat for 4-5 minutes. Add yogurt, red chilli powder, turmeric powder, Tata Sampann Meat Masala and salt and mix. Continue to sauté for 1-2 minutes.
5. Add 1½ cups water, mix, cover and cook under pressure on high heat till 5-6 whistles are given out. Reduce the heat to low and cook for 2-3 whistles more.
6. Open the cooker once the pressure has reduced completely and trnasfer chana mutton into a serving bowl.
7. Garnish with coriander sprig and serve hot with steamed rice, onion slices and lemon wedges.


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