To start preparing the Montone chaap recipe, wash the meat first and dry it on a kitchen towel.
Take a medium -sized bowl, add curd, club dust, salt, half of the ginger and garlic paste and mix the mixture well. Now add the pieces of mutton and mix well so that the mixture is completely covered on the meat. Cover the bowl and cool overnight or at least for 2 hours.
Put a pressure cooker on the stove on medium heat and add a little oil. Add the onions and fry to brown in color.
Add the ginger and garlic paste, 1 tablespoon of water, pepper corn, kilometers, red chilli pepper, chilli powder, turmeric powder, cumin powder, salt and chopped brown cardamom.
Add the marinated mutton in the pressure cooker and shake for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
Cook over medium heat for a maximum of 5 whistles.
Check the salt and if the whipping is not completely cooked and dries, add 1/4 cup of water and cook for a few whistles.
Open the lid and add the green cardamom powder, rest for 15 minutes before eating.
Serve the Montone chaap together with the Roti Roti recipe and the Mooli Raita recipe for a brilliant Sunday lunch.
