How to make Chana Mutton -
A wholesome mutton dish - cooked with chickpeas and other masalas
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Mutton (मटन)
Cuisine : Indian
Course : Main Course Mutton
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You can also find more Main Course Mutton recipes like Erachi Olathiyathu Dumwala Gosht Meat Balls in Schezwan Chutney Aromatic Lamb Shank Stew
Chana Mutton Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chana Mutton Recipe
Chickpeas (kabuli chana) soaked 1 cup
Mutton cut into 1 inch pieces on the bone 500 grams
Oil 3 tablespoons
Bay leaves 2
Cloves 7-8
Black cardamoms 2
Green cardamoms 5
Black peppercorns 7-8
Onions,sliced 3 medium
Turmeric powder 1/2
Green chillies slit 3-4
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Salt to taste
Yogurt 1 1/2 cups
Method
Step 1
Heat oil in a pressure cooker, add bay leaves, cloves, black cardamoms, green cardamoms, black peppercorns, onions and saute till lightly coloured.
Step 2
Add mutton and continue to saute for 3-4 minutes. Add turmeric powder, green chillies and continue to saute.
Step 3
Drain chickpeas and add to the cooker. Add coriander powder, cumin powder, red chilli powder, salt and mix well. Add 2 cups water and yogurt and mix well.
Step 4
Close the cooker with its lid and cook under pressure until 6-8 whistles are given out or till both chickpeas and mutton are completely cooked and tender.
Step 5
Open the lid of the cooker when the pressure reduces completely and serve hot.
Nutrition Info
Calories : 461.75 Kcal
Carbohydrates : 15.17 gm
Protein : 28.72 gm
Fat : 31.7 gm
Other : 0.735
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
