Its was quite a long i want to try out mutton chukka as chettinad version, this is a spicy dry preparation of mutton and is strongly flavoured with the spices. If you need it milder, you may adjust the spiciness by increasing or cutting down amount of chilli powder. It pairs well with curd rice, paratta or any roti varities, biriyanis etc..Here is a simple yet an interesting recipe for all spice lovers..here u go...Enjoy!
Ingredients :
To Marinate :
Mutton (Lamb/Goat Meat) : 450 grms / 1lb
Turmeric Powder : 1/4 tsp
Ginger Garlic Paste : 1/2 tsp
Red Chili Powder : 1 tsp
Salt to taste
To Pressure Cook :
Red Small Onion /Shallots : 2 tbsp (finely chopped)
Garlic : Chopped-5 pods
Turmeric powder : 1/2 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Water : 1-11/2 cup
To Grind :
Grated coconut : 2 tbsp
Fennel seeds : 1 tsp
Poppy Seeds : 1 tsp
For Sauteing :
Clove : 2
Cinnamon : 1 inch piece
Bay leaf : 1
Fennel seed : 1 teaspoon
Curry leaves : 1 sprig
Red Small onion /Shallots : 25-30 or Onion /Savola : 2 (Medium)
Tomato : 1 (finely chopped)
Ginger- Garlic paste :1 tsp
Red Chilli Powder : 1 tsp
Oil : 3 tbsp
Method of Preparation :
1. Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.
2. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,
3. Add all the ingredients given in "To Pressure cooker" and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.
4. Meantime grind the items given in "To Grind".
5. Heat 2tbsp of oil in a kadai/sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute.
6. Add ginger garlic paste, Chopped onion, chopped tomatoes till it turns to translucent.
7. Add the grounded masala and saute well.
8. Open the cooker and separate the mutton pieces.
9. Add the gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt.
10. Keep stirring the liquid on high heat till most of the water evaporates becomes thick.
12. Add the mutton pieces and fry until the mutton is well coated with masala and becomes dry.
13. Stir in the remaining curry leaves and remove from the heat.
14. Goes well with curd rice, paratta or any roti varities, etc. Serve hot & Enjoy!
To Marinate :
Mutton (Lamb/Goat Meat) : 450 grms / 1lb
Turmeric Powder : 1/4 tsp
Ginger Garlic Paste : 1/2 tsp
Red Chili Powder : 1 tsp
Salt to taste
To Pressure Cook :
Red Small Onion /Shallots : 2 tbsp (finely chopped)
Garlic : Chopped-5 pods
Turmeric powder : 1/2 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Water : 1-11/2 cup
To Grind :
Grated coconut : 2 tbsp
Fennel seeds : 1 tsp
Poppy Seeds : 1 tsp
For Sauteing :
Clove : 2
Cinnamon : 1 inch piece
Bay leaf : 1
Fennel seed : 1 teaspoon
Curry leaves : 1 sprig
Red Small onion /Shallots : 25-30 or Onion /Savola : 2 (Medium)
Tomato : 1 (finely chopped)
Ginger- Garlic paste :1 tsp
Red Chilli Powder : 1 tsp
Oil : 3 tbsp
Method of Preparation :
1. Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.
2. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,
3. Add all the ingredients given in "To Pressure cooker" and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.
4. Meantime grind the items given in "To Grind".
5. Heat 2tbsp of oil in a kadai/sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute.
6. Add ginger garlic paste, Chopped onion, chopped tomatoes till it turns to translucent.
7. Add the grounded masala and saute well.
8. Open the cooker and separate the mutton pieces.
9. Add the gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt.
10. Keep stirring the liquid on high heat till most of the water evaporates becomes thick.
12. Add the mutton pieces and fry until the mutton is well coated with masala and becomes dry.
13. Stir in the remaining curry leaves and remove from the heat.
14. Goes well with curd rice, paratta or any roti varities, etc. Serve hot & Enjoy!
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