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–+ servings

Meat Chaaps

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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Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 4 people

Ingredients
  

  • 1 kg Meat
  • Ginger A small piece
  • 1 no Onion large
  • 6 nos Garlic cloves
  • 6 nos Green chillies
  • Curry leaves As reqd
  • Oil As reqd
  • 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 As reqd
  • 2 tbsp Coconut milk

For masala:

  • Cinnamon(Karugapatta)
  • Cardamom(Elakka)
  • Nutmeg(Jathikka)
  • Pepper(Kurumulaku)
  • Fennel(Perinjeerakam)
  • Cloves(Grambu)
  • Bay leaves(Vazhana/Karuga ela)

Instructions
 

  • For preparing Meat Chaaps, first cut meat pieces very thin and 2 inches long and square shaped.
  • Marinate the meat pieces with yoghurt, ginger-garlic paste, powders, ground masalas, curry leaves for 4 - 5 hrs.
  • Pressure cook upto 4 whistles or till done.
  • :- Do not add water. :- In India, meat is more rough, so more whistles may be reqd.
  • Heat a little oil in a shallow frying pan.
  • Shallow fry the mutton chops(few chops at a time) until browned on either side. Keep aside.
  • In the same oil, add chopped onions, ground ginger-garlic and curry leaves and fry well.
  • You can add additional masala, if needed.
  • Mix all powders and wet it slightly.
  • Roast it well in the oil, till aroma comes out.
  • Add chops and mix well.
  • After mixing for 3 - 4 mins, add a little coconut milk.
  • Mix again and add vinegar.
  • Remove from flame.
  • Garnish Meat Chaaps with coriander leaves, onion rings and lemon wedges.
  • :- Serve hot.
  • *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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