Chamba Meat

ƒ r ä ü d ÿ · 09-01-2008, 10:13 PM

Chamba Meat

Ingredients:

Method:

Heat mustard oil in a heavy bottomed pan to smoking point. Take off the fire and add the whole red chillies, cloves, cinnamon stick, cumin seeds and black cardamoms.
Return to fire and add the mutton. Stir fry over medium heat until well browned.
Beat the curd very well with the besan and one cup of water. Add to the mutton.
Bring to a boil stirring constantly. Add the turmeric powder, salt, asafoetida and fenugreek seeds.
Cover & cook over medium heat stirring often so that the gravy does not curdle.
Cook till mutton is tender. Garnish with coriander leaves & serve hot with boiled rice.

Tip: Chilling meatballs before cooking keeps them from falling apart. Use an ice cream scoop to shape meatballs.

09-01-2008, 10:13 PM	#1 (permalink)
ƒ r ä ü d ÿ ___One_Man_Show___ Join Date: Jun 2008 Location: India Posts: 1,040 Thanks: 648 Thanked 435 Times in 262 Posts Reputation: 249	Chamba Meat Chamba Meat Ingredients: 4 Cloves 1 Cinnamon 2 tsp Cumin 2 tbsp Besan 750 gms Curd 3 tbsp Mustard Oil 1 tsp Chilli powder 4 Black Cardamoms A pinch of Asafoetida Salt according to taste 1 tsp Fenugreek Seeds 4 Whole, Chillies, dried ½ tsp Turmeric powder Coriander leaves to garnish 500 gms Mutton pieces, leg portion Method: Heat mustard oil in a heavy bottomed pan to smoking point. Take off the fire and add the whole red chillies, cloves, cinnamon stick, cumin seeds and black cardamoms. Return to fire and add the mutton. Stir fry over medium heat until well browned. Beat the curd very well with the besan and one cup of water. Add to the mutton. Bring to a boil stirring constantly. Add the turmeric powder, salt, asafoetida and fenugreek seeds. Cover & cook over medium heat stirring often so that the gravy does not curdle. Cook till mutton is tender. Garnish with coriander leaves & serve hot with boiled rice. Tip: Chilling meatballs before cooking keeps them from falling apart. Use an ice cream scoop to shape meatballs.

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