Meat Chaaps

Ingredientsfor 4 servings

• 1 kg Meat
• Ginger A small piece
• 1 nos Onion large
• 6 nos Garlic cloves
• 6 nos Green chillies
• Curry leaves, to taste
• Oil, to taste
• 1 tsp Chilly powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Pepper — ground
• Ginger garlic paste - 2 tsp
• 2 tsp Vinegar
• 2 tbsp Yoghurt/Curd
• Salt, to taste
• 2 tbsp Coconut milk
• Cinnamon (Karugapatta)
• Cardamom (Elakka)
• Nutmeg(Jathikka
• Pepper(Kurumulaku
• Fennel (Perinjeerakam)
• Cloves (Grambu)
• Bay leaves(Vazhana ela (Karuga)

Preparation

1. Step 1

   For preparing Meat Chaaps, first cut meat pieces very thin and 2 inches long and square shaped.

2. Step 2

   Marinate the meat pieces with yoghurt, ginger-garlic paste, powders, ground masalas, curry leaves for 4 - 5 hrs.

3. Step 3

   Pressure cook upto 4 whistles or till done.

4. Step 4

   Do not add water. :- In India, meat is more rough, so more whistles may be required.

5. Step 5

   Heat a little oil in a pan-frying pan.

6. Step 6

   Pan-fry the mutton chops(few chops at a time) until browned on either side. Set aside.

7. Step 7

   In the same oil, add chopped onions, ground ginger-garlic and curry leaves and fry well.

8. Step 8

   You can add additional masala, if needed.

9. Step 9

   Mix all powders and wet it slightly.

10. Step 10

    Roast it well in the oil, till aroma comes out.

11. Step 11

    Add chops and Stir everything together thoroughly.

12. Step 12

    After mixing for 3 - 4 minutes, add a little coconut milk.

13. Step 13

    Mix again and add vinegar.

14. Step 14

    Take it off the heat.

15. Step 15

    Garnish Meat Chaaps with coriander leaves, onion rings and lemon wedges.

16. Step 16

    Serve while still hot.

17. Step 17

    *You can use mutton or beef or lamb or pork or veal. Do not use stew meat as it is very soft and shreds off.