“Mutton Chanb” is one of the most lucrative Mughlai foods, I have ever came across with. Perhaps I mentioned earlier that Kolkatans are crazy about Mughlai cuisine and one can find a number of traditional mughlai restaurants over the city. Whenever I get into any of these restaurants, the order is not complete without the famous “Mutton Chanb”. This dish is prepared with goat ribs cooked slowly with various spices, however I used lamb ribs here. The essence of Rose and Kewra water adds an exquisite aroma in the food which spreads all over and everyone knows that you are preparing something very special. In fact it is a rich preparation and not a-everyday-dish which you can make once in a while for some special occasion.
Ingredients to serve 4 :
- Mutton ribs – 4 (approx. 300-350 gm.)
- Green papaya paste – 1½ tbspoon
- Ginger paste – 1 tbspoon
- Garlic paste – ½ tbspoon
- Plain yogurt – 7-8 tbspoon
- Poppy seeds – 2 tbspoon
- Charmagaz or Mixed Melon seeds (soaked into water ) – 2 tbspoon
- Cashew nut (soaked into water) – 10-12
- Pinch of turmeric powder
- Red chilli powder/paste – 1 teaspoon
- Bay leaf – 1-2
- Rose water – 1 teaspoon
- Kewara water – ½ teaspoon
- Mitha Attar – 1-2 drops (I didn’t have it, so I skipped it)
- Ghee/Clarified butter – 3 tbspoon
- Cooking oil – 2 tbspoon
For ‘Chanb’ Masala :
- Whole garam masala (Cinnamon – 1″ stick, Clove – 4, Green cardamom – 4)
- Caraway seed (sajeera) – ½ teaspoon
- White pepper (samorich) – 8-10
- Kabab chini – 8-6
- Nutmeg – ½
- Few strands of mace
Wash the mutton ribs and lightly hammer it either with a meat mallet or a knife. This step is important for the meat to get cooked evenly and absorb the spices well.
Now marinate the meat with green papaya paste and 4 tbspoon of yogurt, cover with a clingfilm and refrigerate for 4-5 hours. For best result marinate the meat overnight.
Dry roast the spices under the heading “Chanb Masala” and grind them to a fine powder.
Make a smooth paste out of poppy seeds, cashew nuts and charmagaz.
Now take out the meat from the refrigerator and let it come to the room temperature.
Now in a bowl mix together the marinated meat, ginger-garlic paste, bay leaves, cashew nut-poppy seed-charmagaz paste, ‘chanb masala’, turmeric powder, red chilli powder/paste, remaining yogurt, salt, ½ teaspoon rose water and mitha attar.
Heat oil and ghee in a pan over medium flame. Put the meat mixture into it, cover the pan with a lid and let it cook over low flame or ‘dam’.
After few minutes (approx. 25-30) when oil starts separating from the mixture, uncover the pan and pass the oil to the center of it while moving the meat pieces towards the edges. Again put the lid on and let the meat cook.
Keep doing this process until the meat becomes tender and gravy thickens.
Then add kewara water and remaining rose water to it, mix them well.
Again cover the pan and give it a standing time for few minutes.
Serve with roti or paratha or misti pulao.
- Green papaya paste acts as a natural meat tenderizer. You can use any meat tenderizer instead of that.