Khashi’r chaap, is a spicy goat dish and a Bangladeshi delicacy. I have used goat, but you can use beef or lamb which is more readily available here. It is important to buy the thinnest cuts of steak and prepare the meat by pounding the meat with a rolling pin, so the meat gets a bit stretched out, then the meat is called the Bengali ‘chaap’ meat. In Bangladesh, you can find this kind of meat sold in markets, that have already gone through this process and then sold as ‘chaap’.
1 kg Goat/Beef/Lamb meat
1 tsp Garlic paste
1 tsp Ginger paste
1/2 cup Yoghurt
1/2 cup Onions (thinly sliced)
1 tsp Nutmeg & Mace powder
1/2 tsp sugar
2 Onions (fried)
Marinate the meat with all the above ingredients, except the fried onions, and leave it in the fridge for 4 hours. Please note that the meat is not to be left overnight for marination, because of the texture of the meat after it has been pounded, it should not be marinated for too long.
After 4 hours, take the meat out (leave the marinated spices aside) and fry the pieces in hot oil. Now take the pieces out and add some ghee/oil to the pan and combine with just the marination (that you set aside). Stir continuously for a few minutes, and add half the fried onions, until it becomes a nice thick sauce and you can smell the nice mixture.
Once the sauce thickens, you can re-insert the meat, and simmer till the meat is cooked. Then serve garnished with the rest of the fried onions and green chilies.
- Homestyle Meat Curry (cookingwithshy.wordpress.com)
- Malay goat curry: http://knightsatmykitchentable.com/malay-goat-curry/
Bengali mutton curry: http://www.ecurry.com/blog/indian/curries/gravies/mangshor-jhol-bengali-mutton-curry/