Monday, February 24, 2014

Mutton Chukka

From childhood, this word chukka attracts me so much. Mutton chukka and mutton chops were used to be my favoriteLamb /goat dishes.

Here I am posting a simple way to make the chukka and the taste is guaranteed :) I have used mild spices as my daughter doesn't like more spicy food. you can increase the chili and pepper quantity as per your taste buds.

Goat / Lamb - 250 grams (approx) (wash with turmeric and salt and keep ready.)
Onion - 1 large
tomato -1 large
green chili - 1
ginger garlic paste - 1 tea spoon
Ginger - 1/2 tea spoon (grated or finely chopped)
Garlic - 1 tea spoon (finely chopped)
curry leaves - a few
coriander leaves - a few
salt- as per taste
Pepper powder - 1/2 a tea spoon
Oil- 3-4 tea spoon

Spice powders:
Chili powder - 1/2 tea spoon
coriander powder - 1/2 tea spoon

Dry garam masala:
fennel seeds - 1 tea spoon
cinnamon stick -1
anistar -1
bay leave -1


1.In a Pressure pan/cooker, preheat 2 tea spoons of oil and fry the items listed in dry garam masala
2. Add half of the large chopped onion and green chili and saute well until the onions turn transparent.
3. Add the ginger garlic paste to it and saute until the raw smell leaves.
4. Then add half of the chopped tomatoes and saute until they turn soft,
5. Add half a tea spoon of chili powder and one tea spoon of coriander to it and saute well.
6. When they all blend together, add the washed mutton pieces to it and saute for 7-10 minutes in medium flame.
7. Add 1 to 1 1/4 cups of water add half of the required salt and  close the lid, and cook for 6-7 whistles.Or until they cook softly.
8. In a frying pan, heat 2 tea spoons of oil and add the finely chopped ginger and garlic, curry leaves and fry for 30 seconds.
9. Then  add and saute the remaining half onions till they turn transparent.
10. Add the chopped tomatoes and saute until tit blends well with the onions.
11. now transfer the whole content from cooker to pan and let it cooked in the medium flame
12. When almost all the water is dried, check for salt and adjust accordingly.

13. Let it cook in open pan until you get the desired thickness.
14. Add half a tea spoon of pepper powder, mix well and switch off the flame.
15.Garnish with chopped coriander leaves

Serve with your favorite main dish. It suits well with briyani, steamed rice and idly dosa, idiyappam kind of dishes. When it is dried well good to eat as it is. I served it with Egg Dosai

1. It is very important to cook the meat completely. Other wise kids will get indigestion. \
2. I used the boneless meat, you can use either with bones or boneless of your choice.
3. I have removed the visible Fat layer from the meat, if you are not removing, reduce the oil quantity.
4. Washing the meat with turmeric and salt will act as antiseptic to remove the germs if any.
5. Instead of using the ginger garlic paste, you can use the crushed ginger and garlic, it will enhance the taste more...

sending this recipe to,
South Indian cooking hosted by Nandoos Kitchen and organized by Anu