Mutton Chukka

Mutton Chukka (Dry Mutton Fry)

Ingredients

For Masala Powder

1. Coriander seeds – 2 tsp

2. Fennel seeds – 1 tsp

3. Cumin seeds – ½ tsp

4. Whole black pepper – 1½ tsp

5. Cinnamon – 1 small piece

6. Bay leaf – 1

7. Dried red chillies – 5

8. Curry leaves – a few

For the Chukka 

1. Mutton – ½ kg (cut into small pieces)

2. Shallots – 25 (sliced)

3. Ginger-Garlic paste – 1½ tsp

4. Dried red chillies – 2 (broken)

5. Green chillies – 3 (2 sliced, 1 for garnish)

6. Turmeric powder – ½ tsp

7. Salt – to taste

8. Coconut oil – as required

9. Curry leaves – a few

10. Water – ½ cup

    
    

Method

1. Wash the mutton pieces thoroughly and transfer them to a pressure cooker.

2. Add turmeric powder, salt, and ½ cup of water. Mix well. Close the lid and pressure cook until the mutton is tender.

3. Meanwhile, prepare the masala powder. In a pan, dry roast coriander seeds, fennel seeds, cumin seeds, cinnamon, black pepper, bay leaf, red chillies, and curry leaves over a low to medium flame.

4. Once roasted, allow the spices to cool down. Then grind them into a fine powder using a mixer grinder. Keep it aside.

5. Heat coconut oil in a pan or kadai. Add curry leaves, ginger-garlic paste, broken red chillies, and 2 sliced green chillies. Sauté on medium flame.

6. Once the ginger-garlic paste turns golden brown, add the sliced shallots and sauté well until they become translucent.

7. Add the cooked mutton to the pan and mix everything thoroughly.

8. Add the ground masala powder and mix well. Let it cook on medium flame until the water evaporates and the masala coats the mutton.

9. Check the salt and adjust if needed.

10. Finally, add a few curry leaves and 1 sliced green chilli for garnish. Turn off the flame.

Your delicious Mutton Chukka is ready!

Serve hot with ghee rice, malabar parotta or any of your favorite side dishes!