Mutton chukka is a very well known food of my hometown (southern most of Tamilnadu – “Thoothukudi”), every nook and corner you get it in all parotta stalls. I love this dish from my childhood and so thought of sharing this with you all. This goes out well with parotta and briyani’s. Let us move on to the recipe…
- Mutton – ½ kg (boneless)
- Shallots/Small onions – ½ kg
- Tomato – 1 no
- Curry leaves – a string
- Coriander powder – 2 ½ tsp
- Ginger – garlic paste – 2 tbsp
- Chilli powder – 1 tsp
- Gingelly oil – 2 tbsps
- Cadamom – 1 no
- Cloves – 4 no
- Cinnamon – 2 stick
- Oil – 1 tbsp
- Salt to taste
- Clean and wash the mutton. Chop them into very small pieces. Keep it aside.
- Chop the tomato into fine pieces.
- Peel and roughly chop the onions. Crush them or pulse them in a blender. Do not grind them.
- Crush the cardamom, cloves and cinnamon in a mortar.
- Heat oil in a pressure cooker; add the crushed cardamom, cloves and cinnamon. Saute them till the raw smell goes off.
- Add in the chilli powder and coriander powder. Cook in low flame, till the colour changes to black, be cautious only the colour should change and it should not be burnt.
- Add the crushed onions, curry leaves and ginger-garlic paste, saute them till the onion turns transparent.
- Add the tomato and saute till they become mushy.
- Add the mutton pieces followed by salt. Fry them till the mutton changes its colour and they should be semi cooked.
- Pour in a cup of water and cover with the lid. Wait for 4 to 5 whistles, the mutton should be cooked up to the mashing consistency but should not be mashed.
- Keep the mutton in medium flame, till the gravy becomes dry and the oil separates out.