Chettinad Mutton Chukka Varuval /Spicy Lamb Dry Curry

Mutton Chukka is a lick smacking Chettinad cuisine from Chettinad region of Tamil Nadu state in South India.The word chukka means ‘Dry Curry'. Mutton Chukka is well known for its spiciness, when I think of Tamilnadu cuisine the first word that comes to my mind is Chettinad, am a addict to their spicy dishes. 

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!

Recipe for Chettinad Mutton Chukka /Spicy Lamb Dry Curry

Preparation Time : 30 minutes

 Cooking Time : 45 minutes

 Serves : 4

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
Coriander powder : 3 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
Sakthi Mutton Masala powder or 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. (Note : stir often to avoid burning.)
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, biriyanis etc. Serve hot & Enjoy!

Notes :

• Over night marination of mutton in refrigerator makes it more juicy and flavorful.
• You may adjust the spiciness by increasing or cutting down amount of chilli powder.

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Happy Cooking!
Sangeetha