Mutton chukka is a popular non-vegeterian starter. Tender goat is cooked with caramelized onions and spices. Further it is thickened and roasted well till the mutton pieces come out dark and spicy. During my childhood days, my mom used to cook red meat in several ways on every weekends. So tender that it got cooked in pan itself and not pressure cooked. Even today in my mom’s place (erode) chicken or mutton both are so tender that can be cooked in a kadai in few minutes and it doesn’t need to be pressure cooked. In Chennai, I have to pressure cook and shift to earthen pot later. If your meat is so tender, you may slow cook using an iron kadai.
Mutton chukka is a spicy dish which takes a special place in all non-vegeterian parties. It pairs well with rice dishes like briyani, rasam or curd rice, flat breads and even cocktails. Do try using an iron kadai or earthen pot for good results.
⏲️PREP TIME : 15 minutes
⏲️COOK TIME : 45 minutes
🥘CUISINE : South Indian
🍲COURSE : Starter / Sidedish
🍴YIELD : 4 servings
INGREDIENTS REQUIRED :
Mutton – 600gm
Salt as required
Water – 1& 1/2 cup
Oil – 3 tbsp
To Temper :
Mustard seeds – 1/4 tsp
Big onion – 1 no.
Sprigs of curry leaves
To grind to paste :
Coriander seeds – 1tsp
Red chillies – 6 no.
Pepper corns – 1tbsp + 1 tsp
Cinnamon – 1& 1/2 ”
Cloves – 10 no.
Ginger garlic paste – 2& 1/2 tbsp
Heat oil in a pressure cooker temper mustard seeds and curry leaves.
Saute finely chopped onions until golden.
Add in the ground masala and turmeric powder.
Add mutton and saute well then add water, salt (only little ) and give 3 whistles.
Now heat a pan add the contents from pressure cooker.
In medium flame add salt, let boil and thicken.
Now the gravy thickens and oil separates.
Constantly keep stirring till the thinkened gravy coats the mutton.
Once the mutton comes out like dry roast, stop the flame.
Mutton chukka is done.
Serve it with rice dishes or cocktails.