Saturday, 9 July 2016

Chettinad Mutton Chukka / Spicy Dry Mutton

Chettinad Mutton Chukka / Spicy Dry Mutton 

It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish. 
I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too. 

Ingredients
500 grams Mutton 
2 Onions chopped 
1 tbsp Ginger Garlic paste 
1 Garlic pod peeled and cleaned 
3 to 4 or more Green chillies slit lengthwise 
Few Curry leaves 
Few Coriander leaves chopped 
1 tsp Pepper powder
1 tsp Chettinad Masala powder 
1/2 tsp Turmeric powder 
Salt to taste 
1/2 tsp Fennel seeds 
2 Dry Red Chillies broken 
1/2 cup Curd
2 tbsp Oil 
2 tbsp Ghee
 

Method 
In  a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and  salt. Mix it and let it marinate for 1 hour. 
Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes.  Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3  minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot. 

For Chettinad Masala Powder
Ingredients 
10 Dry Red Chillies
2 tsp Cumin seeds 
3 tbsp Coriander Seeds 
1 1/2 tbsp Fennel seeds 
1 tbsp Poppy seeds 
2 medium sticks Cinnamon 
6 Green Cardamom
1 tbsp Peppercorns 
1 Star Anise

Method
Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.