Ingredients

• 1/4 kg - mutton
• 1 tbsp - red chilli powder
• 1/2 tsp - turmeric powder
• salt to taste
• 1/4 cup - oil
• 2 each - cloves, cinnamon, elaichi
• 15 - curry leaves
• 2 - tomatoes, medium size
• 2 - onions, medium size
• coriander leaves, for garnishing.
• For paste:
• 1.5 inch - ginger
• 10 cloves - garlic
• 1/2 tsp - pepper
• 1 tbsp - poppy seeds
• 3 tsp - grated coconut
• 1 - onion
• 1 tsp - fennel (saunf)
• 1 tsp - cumin (jeera) powder
• 1 tsp - coriander (dhania) powder
• 1 tsp - mutton/curry masala powder

How to Make Plain Mutton Chukka

• Heat 2 tsp oil, add saunf and allow it to splutter. Add onion, ginger and garlic and fry till golden brown.
• Now add grated coconut and remaining ingredients and fry. Allow it to cool and make a very fine paste with a little water.
• Heat the remaining oil in a pressure pan and add the spices and curry leaves.
• Now add onion and fry till it is tender.
• Add tomato and the paste and fry till oil separates.
• Add mutton pieces and turmeric powder along with salt and fry for another 10 minutes.
• Add 1 cup of water and pressure cook for 15 minutes
• When the meat is tender, fry over high heat till gravy thickens.
• Finally garnish with coriander leaves.
• This goes well with rice, parathas, ghee rice, curd rice, rasam.
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