Meat Chaaps

by RR
Meat Chaaps is a traditional styled dish very delicious and spicy. Meat is sliced thin and the flavors are absorbed well making Meat Chaaps a very irresistible favorite. Meat Chaaps is unique and special with the thinly sliced meat marinated in a spicy masala and deep fried to a brown color. Fried meat is finally roasted in spicy seasonings and garnished with onion rings, lemon wedges and coriander leaves. You can explore a well detailed Meat Chaaps here that can be easily prepared at home.
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Votes: 2
Rating: 4
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Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Meat - 1 kg
  • Ginger(A small piece) -
  • Onion(large ) - 1 no
  • Garlic cloves - 6 nos
  • Green chillies - 6 nos
  • Curry leaves(As reqd) -
  • Oil(As reqd) -
  • Chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Pepper(ground) - 1/2 tsp
  • Ginger(garlic paste - 2 tsp) -
  • Vinegar - 2 tsp
  • Yoghurt/curd - 2 tbsp
  • Salt(As reqd) -
  • Coconut milk - 2 tbsp
For masala:
  • Cinnamon(Karugapatta) -
  • Cardamom(Elakka) -
  • Nutmeg(Jathikka) -
  • Pepper(Kurumulaku) -
  • Fennel(Perinjeerakam) -
  • Cloves(Grambu) -
  • Bay leaves(Vazhana/Karuga ela) -
Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Meat - 1 kg
  • Ginger(A small piece) -
  • Onion(large ) - 1 no
  • Garlic cloves - 6 nos
  • Green chillies - 6 nos
  • Curry leaves(As reqd) -
  • Oil(As reqd) -
  • Chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Pepper(ground) - 1/2 tsp
  • Ginger(garlic paste - 2 tsp) -
  • Vinegar - 2 tsp
  • Yoghurt/curd - 2 tbsp
  • Salt(As reqd) -
  • Coconut milk - 2 tbsp
For masala:
  • Cinnamon(Karugapatta) -
  • Cardamom(Elakka) -
  • Nutmeg(Jathikka) -
  • Pepper(Kurumulaku) -
  • Fennel(Perinjeerakam) -
  • Cloves(Grambu) -
  • Bay leaves(Vazhana/Karuga ela) -
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Meat Chaaps, first cut meat pieces very thin and 2 inches long and square shaped.
  2. Marinate the meat pieces with yoghurt, ginger-garlic paste, powders, ground masalas, curry leaves for 4 - 5 hrs.
  3. Pressure cook upto 4 whistles or till done.
  4. :- Do not add water. :- In India, meat is more rough, so more whistles may be reqd.
  5. Heat a little oil in a shallow frying pan.
  6. Shallow fry the mutton chops(few chops at a time) until browned on either side. Keep aside.
  7. In the same oil, add chopped onions, ground ginger-garlic and curry leaves and fry well.
  8. You can add additional masala, if needed.
  9. Mix all powders and wet it slightly.
  10. Roast it well in the oil, till aroma comes out.
  11. Add chops and mix well.
  12. After mixing for 3 - 4 mins, add a little coconut milk.
  13. Mix again and add vinegar.
  14. Remove from flame.
  15. Garnish Meat Chaaps with coriander leaves, onion rings and lemon wedges.
  16. :- Serve hot.
  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.
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2 comments

curryadmin
sush October 10, 2008 - 12:00 am

i`ve been searching all over the net for kudal curry too… 🙁

Reply
curryadmin
rupa February 7, 2005 - 12:00 am

hi rakhi,
do u have a recipe for boti curry (kudal curry)

Reply

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