Peshawari Mutton Chops Karahi recipe - Masala Chanp -Tender Meat in 4K by Mayelas Kitchen

Peshawari Mutton chops recipe

Introduction

Peshawari Mutton Chops is one of the most favorite recipe of meat lovers. The Chops / Chanp meat is really tender and the spices make it delicious.

Recipe Video

Ingredients 

Mutton Chops -  1.5 kg - Bakrai ki Champ

Meat fats - .350 gram - Roghan - Charbi

Tomatoes - 8 Large Pcs - Tamatar

Ginger Garlic Paste - 1 tbsp - Lehsan adrak paste

Ginger Sliced - 1 inch pc - Kati hui Adrak

Salt - 1 tbsp - Namak

Cumin Powder - 1 tsp - Zeera Powder

Black Pepper Powder - 1 tsp - Kali mirch powder

Turmeric Powder - 1 tsp - Haldi Pwoder

Red Chili Powder - 1 pinch - Laal mirch powder

Cooking Oil - 1/3 cup - Tael

Making

Take a Fry pan and add cooking oil in it. After oil gets hot add meat in it and turn the flame to medium. It will take 2 to 3 minutes for the meat to change the color, when it does then change its side to bring the same color on the other side. Keep it in this position for 5 to 7 minutes.

Mutton will disperse its own water after this process, we will dry this water by cooking it. This process will cook the meat and remove its smell. During this I added Ginger garlic paste in it that was liquified in 3 tbsp water. After adding stir it well. 

Add salt and mix it well. Keep it on medium flame for 10-15 minutes so ginger garlic paste gets well cooked. Remember to stir the spoon after 5 minutes so the meat does not gets stick with the Fry Pan. 

Now add Two glass of water in the fry pan and mix the meat well. After setting the meat add third glass of water so meat disappears completely in the water. Now cover the lid of the fry pan and let the meat cook for 40 to 45 minutes on medium flame. When you will open the lid the water would have been dried and the oil should be visible on the sides.

Add sliced tomatoes in the pan and to soften them, keep the pan on low flame for 10-15 minutes. If even after cooking meat for this much time does not gets well cooked then add a bit water in it and extend the cooking time. 

When the tomatoes become soft peel/remove their skin with tongs and then mash all the tomatoes leaving no hard piece behind. The tomatoes should be turned in to paste. After mashing tomatoes, dry the water that tomatoes have dispersed.

Now we will add spices in the water dispersed by tomatoes and mix them well. We will stir them on heat until the water disappears and oil is visible. 

After the meat is well Sautéed and water disappears, add a bit coriander along with the green chilies and mix again. Your recipe is ready to be served. Enjoy it with you family and friends.  

Peshawari Mutton Chops

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