How to make CKP Mutton - CKP stands for Chandraseniya kayastha prabhu who are known for their culinary expertise – try this out and you will know what we mean.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Masala powder (मसाला पावडर)

Cuisine : Maharashtrian

Course : Main Course Mutton

CKP Mutton Recipe Card

CKP Mutton
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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to CKP Mutton checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Lal Gosht, Beans With Meat, Keema with yogurt, Dhansaak.

Prep Time : 21-25 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for CKP Mutton Recipe

  • Mutton cut into 1½ inch pieces on the bone 750 grams

  • Masala powder

  • Onion chopped 1 medium

  • Coriander seeds 1 tablespoon

  • Fennel seeds (saunf) 2 teaspoons

  • Ginger 1 inch

  • Garlic cloves 4-6

  • Green chillies 3-4

  • Cinnamon ½ inch stick

  • Salt to taste

  • Asafoetida a pinch

  • Oil 2 tablespoons

  • Onions sliced 2 medium

  • Red chilli powder 2 teaspoons

  • Garam masala powder 1 teaspoon

  • Coconut milk 1 cup

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

To make marinade for mutton, put chopped onion, coriander seeds, fennel seeds, ginger, garlic, green chillies and cinnamon in a mixer jar and grind to a fine paste with enough water.

Step 2

Put mutton in a mixing bowl, add salt, a pinch of asafoetida and the paste and mix well. Add a tablespoon of oil and set aside to marinate for ten to fifteen minutes.

Step 3

Heat remaining oil in a non-stick pan, add remaining asafoetida and sliced onions and sauté till the onions are light brown.

Step 4

Add mutton and sauté for two-three minutes. Add chilli powder and garam masala and mix well.

Step 5

Add a cup of water and bring to a boil. Cover and cook, on low heat, for forty to forty-five minutes.

Step 6

Add coconut milk and mix well. Bring to a boil, lower heat and cook for five more minutes.

Step 7

Transfer into a serving bowl, garnish with coriander leaves and serve hot.