Mutton Chukka is a famous item that attracts most of our (non-veg lovers) attention in hotels . My father used to buy mutton chukka whenever we buy briyani from outside . It will be pretty dry and tastes awesome . This is the way my mother makes chukka at home . Mutton is not in our regular menu , we used to buy once in a month .The only thing that annoys me is the mutton I am getting here at Leeds is not as much good as we used to get in my home town . But I can say that its not much bad as I used to it now . I love it more spicy so adjust as per your taste. Try it if you crave for something more spicy and enjoy this with your family . Don’t forget to let me know your views about this recipe . Lets go to the preparation….
Mutton – 700 gms
Onion – 1 , chopped
Garlic - 1 clove , chopped
Tomato – 1/2 of a medium sized one / 1 small one , chopped
Ginger garlic paste – 1 tsp
Turmeric powder / Manjal thool – 1/2 tsp
Chilli powder / Milagai thool – 1 tsp
Corriander powder / Kothamalli thool – 1 tsp
Pepper powder / Milagu thool – 1/4 tsp
Garam masala powder – 1/4 tsp
Salt to taste
Oil – 3 tbsp
Coconut – 1 large piece / 1/2 cup grated
Garlic cloves – 4
Roasted gram dal / Pottukadalai - 1 tsp
Fennel seeds / Sombu – 1/2 tsp
Cinnamon sticks / pattai – 2-3 small pieces
Cardamom / Elachi – 1 0r 2
Fennel seeds / Sombu – 1/2 tsp
Red chillies – 2-3 ( optional )
Clean the mutton well and grab the needed ingredients.
Add the ingredients given under TO GRIND section in a blender and make a smooth paste out of it using enough water and keep it aside.
Heat 1 tbsp oil in a pressure pan and add the chopped garlic and a tbsp of chopped onion and few curry leaves and fry for 2 mins .
Add the cleaned mutton and fry till colour change .
Add the turmeric powder , chilli powder and corriander powder and salt for the mutton and mix well.
Add enough water and pressure cook till the meat gets tender . (I kept for 5 whistles and 15 mins in medium flame. Make sure you are adding enough water to cook the mutton else it may burn. )
Meanwhile heat the rest of the oil in a pan and add the tempering ingredients and wait for spluttering and a nice aroma .
Add the rest of the chopped onion and the curry leaves and fry till colour change .
Add the ginger garlic paste and fry till the raw smell goes off.
Add the chopped tomato and cook till it turns mushy.
Now add the grounded coconut paste and fry for 3-4 mins .
Then pour in the cooked mutton and allow it boil for few mins in medium flame till it reaches the desired consistency .
Add the pepper powder and garam masala powder and give a good mix .
Check the salt and adjust as per your taste . Keep in full flame and keep stirring till it becomes dry and switch off the flame (Take care not to burn . At this stage you can decide whether to have as a gravy or a fry . Both tastes good.) . I made it as a dry masala mutton fry .
- The cooking time of mutton may vary , some will take only less time and some will take a long time to cook . You can even chop the mutton to tiny pieces if you like , this will reduce the cooking time .
- You can prepare this as a gravy type or a dry mutton fry as per your wish . If you like to have as a gravy then switch off the stove before it gets too dry .
- Increase or decrease the spiciness according to your taste. Some times I used to add green chillies too (its optional ) as I love its flavour .