Chettinad Mutton Chukka

Name: Chettinad Mutton Chukka
Cuisine: Indian
Ingredients: 450 gms mutton on bones, cubed; 3 tbsp. oil; 2-3 onions, chopped; 1 sprig curry leaves; 1 tsp. ginger-garlic paste; 1 tomato, chopped; 1 tsp. tamarind paste; 1/2 tsp. turmeric powder; to taste salt; 3-4 tbsp. chettinad spice paste; 2-3 tbsp. coriander seeds; 8-10 dry red chilies (I used Kashmiri red chilies); 2-3 green cardamoms; 1" cinnamon stick; 5-6 cloves; 1 tbsp. cumin seeds; 2 tbsp. fresh grated coconut; 1 javitri (mace); 1 tbsp. stone flower; 1 star anise; 1/4 tsp. fenugreek seeds; 1/2-1 tsp. peppercorns; 1 tbsp. fennel seeds; 1 tbsp. sesame seeds (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - This is a traditional dry mutton curry in the authentic Chettinad style. Chettinad is a region in the Southern Indian state of Tamil Nadu, known for it's spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices, freshly ground and strongly flavoured by the use of peppercorns.

This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or any Indian bread. So next time you are craving for some non-veg stuff, this is a perfect dish to try as consumption of non-vegetarian food is essential for our body as they have a lot of health benefits. Besides being a rich sauce of proteins, it strengthens the immune system and gives us energy. #golden apron

Bethica Das @kitchen_flavours

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Ingredients

450 gmsmutton on bones, cubed
3 tbsp.oil
2-3onions, chopped
1 sprigcurry leaves
1 tsp.ginger-garlic paste
1tomato, chopped
1 tsp.tamarind paste
1/2 tsp.turmeric powder
to tastesalt
3-4 tbsp.chettinad spice paste
Chettinad Spice Mix-
2-3 tbsp.coriander seeds
8-10dry red chilies (I used Kashmiri red chilies)
2-3green cardamoms
1" cinnamon stick
5-6cloves
1 tbsp.cumin seeds
2 tbsp.fresh grated coconut
1javitri (mace)
1 tbsp.stone flower
1star anise
1/4 tsp.fenugreek seeds
1/2-1 tsp.peppercorns
1 tbsp.fennel seeds
1 tbsp.sesame seeds (opt)

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Steps

1

Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set aside.
2

Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.
3

Heat oil in a pan and fry the chopped onions till light brown. Then add the ground chettinad paste. ginger-garlic paste and turmeric powder.
4

Add the tomatoes and continue to fry on a medium flame till it is mashed.
5

Add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/3 cup stock. Cover and simmer till the gravy turns thick.
6

Serve with any kind of Indian bread or rice preparation like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.