How to make Mutton chukka recipe at home

 

Mutton chukka

Ingredients for Mutton Chukka: - Mutton - 500 gms (mostly boneless)

To Pressure Cook mutton:

- Turmeric Powder- 1/2 tsp - Salt- 1 tsp - Water- 200 ml - Oil- 1/2 tbsp To make Masala Powder:

- Coriander Seeds- 2 tsp - Black Peppercorns- 1.5-2 tsp (as per preference) - Cumin Seeds- 1/2 tsp - Fennel Seeds- 3/4 tsp - Red Chillies- 2 - Cloves- 3 - Cinnamon- 2 - Green Cardamom- 2

Other Ingredients:

- Small Shallots, halved or thick slices- 150 gms after peeling - Curry leaves- 2 sprigs - Green Chillies, slit- 3 - Ginger Garlic paste- 2 tsp - Chopped Coriander - 3 tbsp - Salt for seasoning - Oil- 4 tbsp Preparation: - Take a pressure cooker and add the mutton, turmeric powder, salt, little oil and water. Pressure cook up to 4 whistles till mutton is tender. Alternatively, add all the items in a pan and cover & cook for around 45 mins till meat is tender.

- Take a pan and add all the spices to make the masala powder. Dry roast on low heat for 2-3 mins. Set aside to cool and grind to a coarse powder.

- Peel the shallots and cut them into halves. In case the shallots are big, make quarters or thick slices.

- Slit the green chillies and chop the coriander leaves.

Process: - Heat oil in a pan & add the shallots. Fry on medium heat for 1-2 mins and add the slit green chillies and curry leaves.

Continue to fry on medium heat for another 5-6 mins till the shallots are translucent and light brown at the edges.

- Now add the Ginger Garlic paste and fry on low heat for 2 mins.

- Add the boiled mutton along with the stock and give a mix. Bring to a boil.

- Add the masala powder made in the grinder earlier and give a mix.

- Fry this on high heat for around 6-7 mins till all the stock is absorbed and the mutton is fried and becomes dark in colour.

- Check and add salt for seasoning if needed at this stage.

- Add the chopped coriander leaves and fry on high heat for 1-2 mins till oil separates.

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