What is not to love about a mouth-watering spicy Mutton Chukka dish? It is everything good, heavenly and spicy. Blended with all the exotic spices of our magical land, a mutton chukka transports you to various different heavens and gets you back down once you have licked that plate off. Although we find it hard to fathom the fact that some of you have never tasted mutton chukka before landing on this page, we will take you through the cooking process patiently with a detailed and step by step procedure! So, promise us you will make it now! We want you to feel where we have been! (all mutton chukka lovers are agreeing right now) You will know what you have been missing only once you eat this delicious spread of meat. So let’s dive into the recipe!
Clean the well-cut mutton pieces thoroughly before adding them to the cooker
Add some gingelly oil to a pressure cooker and start the heat.
Add the mutton to the cooker along with finely-cut onion and tomato, chilli powder, pepper powder, ginger-garlic paste and some curry leaves and mix them all together.
Add water only till when the whole mixture is immersed in it and do not add more.
Mix well again and pressure cook for 5 hisses or until when the mutton is delicately cooked (it may vary from kitchen to kitchen) and keep aside.
To make mutton chukka:
To a saucepan, add gingelly oil and heat it up.
Once the oil is heated, add the fennel seeds, curry leaves and dry red chillies and let it dissolve their essence into the oil for a few seconds. Let them sizzle.
And then add the chopped shallots into the pan and stir fry them over low heat until they become golden brown and show a nice caramelized texture. Do not over fry them.
Once it is achieved, add the ginger-garlic paste and stir fry them until the raw smell disappears.
After that add chopped tomato and stir fry them with the mixture until they get mushy.
Add chilli powder, turmeric powder and pepper powder to the well-blended mixture now and let them cook until you notice a thin glaze of oil on the sides.
Add the cooked mutton pieces along with some water to achieve the dry-fried state.
Stir fry them all over medium flame and turn off the heat once it is dried up to the perfect contingency i.e. when it achieves a semi-gravy state and all the masala has dried off.
The rich flavorful mutton chukka is ready to be served. Serve it hot and the leftover can be stored in an air-tight container and refrigerated for 2 days. Per serving contains about 295 calories but who’s counting when you have a sinfully aromatic plate at your hand’s reach!
Buy leg, shoulder and rib meat pieces for the best results. Make sure they are tender. Cook them till 9 hisses if your meat is hard.
Only when cooked with gingelly oil, you can achieve the pure authentic taste of the mutton chukka but if it is not available with you, replace it with vegetable or peanut oil.
Don’t take the procedure of caramelizing of the shallots for granted as it is a key point to get the best mutton chukka recipe. If you don’t have shallots, regular onions work too.
Season the gravy with pepper or with any spice you prefer to be declared as the best cook in the world!