Beef Kofta Curry Recipe
Traditional Pakistani people love fried mutton champ the most. There are no words to describe how delicious it is. Some people pronounce it Mutton champ or Mutton chaap. It is the part of the goat meat with bones covered around them, which is the tastiest part of goat meat. Mutton champs or you can also say Mutton Chops, are prepared with a different strategy which enhances its flavour up to the mark. Our professional chef has shared a complete guide of fried mutton champ recipe in urdu and English, which will help you prepare this delicious meal for your lunch or dinner.
- Half kg of Mutton Champ pieces (adequately washed)
- Half cup of Curd
- 2 tbsp of Besan powder
- 2 tbsp of Rice Flour
- 2 tbsp of Ginger garlic paste
- half tsp of Black pepper powder
- Half tbsp of Dhaniya powder
- Half tsp of Jeera powder
- Half Red chilli powder
- Half tsp of Chaat masala
- 1 pinch of Kasuri Methi
- 1 pinch of Haldi
- Salt as required ( according to your taste)
- 1 tbsp of Lemon Juice
- Make the mutton pieces and place them in a pressure cooker with ginger garlic paste, half of the black pepper powder, and some salt. Add half 1 cup of water, and cook it for one whistle.
- Lift the lid and see whether the water is still dry and if not, let the water boil over high heat for another 5-10 minutes to dry it thoroughly.
- To prepare the coating, take a bowl and mix the curd, besan rice flour, the remaining dry spices like black pepper powder, and all other masalas and lime juice. Make a smooth, runny batter. You can add additional water if needed.
- Add mutton pieces to the batter, coat every corner properly, and allow it to sit for 10 minutes.
- In a saucepan, heat oil over medium-high heat, then add the mutton pieces, one at a time, to the hot cooking oil.
- Fry on both sides for at least 3-4 mins or until it gets golden brown, tender and crispy.
- Take out from oil and place it on tissue paper.
- Serve them with riata, salad or ketchup