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.