Afghani Mutton Chaap Gravy|Bakra Eid Special Recipe|Cooking Centre|

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Written Recipe for Afghani Mutton Chaap Gravy
For Cooked Chaap
Ingredients:
•Mutton Chaap 15 Pieces
•Ginger & Garlic Paste (Adrak & Lehsan Paste) 2 tbsp
•Salt (Namak) 1/2 tbsp
•Oil 4 tbsp
Direction:
•In a Pressure Cooker, Add Mutton Chaap, Ginger & Garlic Paste, Salt, and Oil, and Mix Well, and Cover & cook on medium flame for 2 whistles until tender (Approx 15-20 mints).
For Afghani Paste
Ingredients:
•Ginger (Adrak) 2 Inc
•Green Chillies (Hari Mirch) 10
•Garlic (Lehsan) 35
•Mint Leaves (Pudina) 1/2 Cup
•Coriander Leaves (Kotmir) 1 Cup
•Onion (Piyaz) 4 Large
•Lemon Juice 2 tbsp
•Water 1 Cup
•Curd (Dahi) 1-1/2 Cup
•Fresh Cream 1 Cup
Direction:
•In the grinder, add Ginger, Green Chillies, Garlic, Mint Leaves, Coriander Leaves, Onion, Lemon Juice, and Water, grind into a fine paste.
•Separate it into a bowl, add Curd and Fresh Cream, mix well.
For Marinate & Fry
Ingredients:
•Afghani Paste
•Coriander Powder (Dhanya Powder) 1-1/2 tbsp
•Chaat Masala Powder 1 tbsp
•Garam Masala Powder 1/2 tbsp
•White Pepper Powder (Safed Mirch Powder) 1/2 tbsp
•Oil 1/2 Cup
•Cooked Chaap
•Thick Green Chilli (Moti Hari Mirch) 4
Direction:
•In a wok, add Afghani Paste, Coriander Powder, Chaat Masala Powder, Garam Masala Powder, White Pepper Powder, Oil and mix well.
•Add Cooked Chaap, combine well and cover and marinate for 1-2 hours. Reserve remaining stock for later use.
•In a Nonstick pan, add Heat Oil and fry marinated Chop pieces on medium flame from all sides until golden brown & set aside.
•Fry Thick Green Chilli on High flame from all sides until golden brown & set aside.
•Reserve remaining paste for later use.
For Afghani Chaap Gravy
Ingredients:
•Oil 1 Cup
•Bay Leaf (Tez Patta) 2
•Star Anise (Badiyan) 2
•Cinnamon Stick (Dar Chini) 1
•Parmotrema Perlatum (Dagad Phool) 1
•Green Cardamom (Hari Elaichi) 2
•Cloves (Laung) 8
•Black Cardamom (Badi Elaichi) 1
•Black Pepper (Kali Mirch) 20
•Cubeb (Kabab Chini) 10
•Remaining Paste
•Water 1/2 Cup
•Fried Chaap
•Remaining Stock
•Kasturi Meethi 1 tbsp
•Fried Green Chilli
•Chopped Coriander Leaves
•Charcoal
•Green Cardamom 2
•Cloves 3
•Oil
•Chopped Coriander Leaves
Direction:
•In a wok, add Oil, Bay Leaf, Star Anise, Cinnamon Stick, Parmotrema Perlatum, Green Cardamom, Cloves, Black Cardamom, Black Pepper, Cubeb, Remaining Paste and Water and Stir for a few seconds.
•When steam starts coming out then cover and cook for 15 mints on medium flame until oil separates (Stirring it Occasionally).
•Add Fried Chaap and mix well and Add Remaining Stock, mix it well.
•Bring it to boil, and add Kasturi Meethi and mix well and Cover and Cook for 5 mints on medium flame.
•Add Fried Green Chilli, Chopped Coriander Leaves and give Charcoal, Green Cardamom and Cloves smoke for 3-4 mints.
•Afghani Mutton Chaap Gravy is ready to hot serve.
•Garnish it with Some Chopped Coriander Leaves, Onion and Lemon .
•Serve it with hot parathas.

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