We very rarely purchased lamb.... and when we did, it would be for mutton biriyani mostly as we bothlove it for a Sunday lunch..... followed by a short nap. But this time we decided to cook something else.... and Mutton Chukka was the choice. It came out very very very tasty and we had it with tomato rasam.... Though making it chukka (that is dry...) was the longest part.... it was worth the wait :-) I adapted the recipe from Solai's Kitchen. Do give it a try ;-) you'll surely love it....
You will need..........
Mutton - 1/4 kg (cut into uniform pieces)
Shallots - 1 cup (minced)
Ginger garlic paste-1 tsp
Coriander powder-3 tsp
Chilli powder - 3 tsp
Turmeric powder-1/2 tsp
Garlic -5 pods (chopped)
Oil - 1 tsp
Grated coconut-2 tbsp
Roasted gram - 1 tbsp
Cashews - 3
Fennel seeds - 1 tsp
Cinnamon -2 inch
Clove - 2
Bay leaf - a small piece
Curry leaf - a sprig
Fennel seed - 1 tsp
Oil - 1 tbsp
- Heat a tsp of oil in a pressure cooker. Add a tbsp of onion, garlic and saute for a min.
- Add in the mutton pieces and saute for 3 min.
- Add in half the quantity of chilli, turmeric and coriander powder along with little salt.
- Add in a cup of water. Mix well and pressure cook it for 3 whistles. Separate the mutton pieces and the gravy. Keep both aside.
- Grind the items given in the 'To grind' list. Set aside.
- Heat a kadai with oil and temper it with the items given in 'To season'.
- Add the ginger garlic paste, onions and tomatoes one by one.
- Add the grounded masala and saute nicely.
- Now add in only the gravy left in the cooker along with the remaining chilli, coriander powder and salt. Stir it until it becomes thick.
- Now add in the mutton pieces and keep on stirring until they become dry and separate. If needed add some oil at this stage.
- Switch off the stove and garnish it with coriander leaves.
Enjoy it along with rice!!!!!!!!!!!!