Loading...

Punjabi Mutton Chanay

Punjabi mutton Chanay #HappyCookingToYou #FoodFusion

Select Language

Ingredients:

  • Mutton mix boti ½ kg
  • Namak (Salt) ½ tsp or to taste
  • Hari elaichi (Green cardamom) 2
  • Badi elaichi (Black cardamom) 1
  • Sabut kali mirch (Black peppercorns) 5-6
  • Laung (Cloves) 3-4
  • Darchini (Cinnamon sticks) 2
  • Water 4 Cups
  • Safed chanay (Chickpeas) boiled with salt 1 Cup
  • Chickpea water ½ Cup
  • Cooking oil 3-4 tbs
  • Darchini (Cinnamon stick) 1
  • Badiyan ka phool (Star anise) 1
  • Ajwain (Carom seeds) ¼ tsp
  • Lal mirch (Red chilli) crushed 1 tsp
  • Water ¼ Cup or as required
  • Pyaz (Onion) fried & crushed 4-5 tbs
  • Adrak lehsan paste (Ginger garlic paste) ½ tbs
  • Zeera powder (Cumin powder) 1 tsp
  • Dhania powder (Coriander powder) 1 tsp
  • Garam masala powder ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Dahi (Yogurt) whisked ½ Cup
  • Safed chanay (Chickpeas) boiled with salt 2 Cups
  • Chickpea water ½ Cup
  • Baking soda ½ tsp (optional)
  • Kali mirch (Black pepper) crushed 1 tsp
  • Hari mirch (Green chillies) slit 4-5
  • Hara dhania (Fresh coriander) chopped 1-2 tbs

Prepare Tarri (Chilli oil):

  • Cooking oil 3-4 tbs
  • Kashmiri lal mirch (Kashmiri red chilli) powder ½ tsp
  • Hara dhania (Fresh coriander) chopped

Directions

:

In a pot,add mutton,salt,green cardamom,black cardamom,black peppercorns,cloves,cinnamon sticks,water,mix well & bring it to boil,remove scum,cover & cook on low flame until meat is tender (approx. 40-45 minutes) (approx. 2 Cups of stock should remain) & set aside.

In a blender jug,add chickpeas,chickpeas water,blend well & set aside.

In a pot,add cooking oil,cinnamon stick,star anise,carom seeds & mix well.

Turn off the flame,add red chilli crushed & mix well.

Add water & mix well.

Turn on the flame & cook for a minute.

Add fried onion,ginger garlic paste,mix well & cook for a minute.

Add cumin powder,coriander powder,garam masala powder,salt,mix well & cook for 1-2 minutes.

Add yogurt,mix well & cook until oil separates (2-3 minutes).

Now add boiled mutton along with stock & mix well.

Add chickpeas,blended chickpea paste & mix well.

Add chickpea water,mix well & bring it to boil,cover & cook on low flame for 6-8 minutes.

Add baking soda,mix well & cook for 1-2 minutes.

Add black pepper crushed,green chillies,fresh coriander,cover & simmer on low flame for 2-3 minutes.

Prepare Tarri (Chilli oil):

In a frying pan,add cooking oil & heat it.

Turn off the flame,add Kashmiri red chilli powder & mix well.Tarri (chilli oil) is ready!

Now pour prepared tarri (chilli oil) on mutton chanay,garnish with fresh coriander & serve!

You can skip tarri (chilli oil) & serve as it is.

Recipe By: Kanwal Mohsin

You May Also Like