Chettinad Mutton Chukka

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Recipe

Ingredients

	500 grams	Mutton , cut into small pieces
	2 tablespoons	Oil
	1 teaspoon	Fennel Seed
	1 teaspoon	Cumin , seeds
	2 sticks	Cinnamon
	4 pods	Cardamom
	2 medium	Onion , finely chopped
	2 tablespoons	Ginger-garlic paste
	2 medium	Tomato , chopped
	2 teaspoons	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1 teaspoon	Black pepper powder
	1 teaspoon	Salt , to taste
	10 leaves	Curry Leaf
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Heat oil in a heavy-bottomed pan over medium heat.
2. 2 Add fennel seeds, cumin seeds, cinnamon sticks, cloves, and cardamom pods. Sauté until fragrant.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add the chopped tomatoes and cook until they become soft and oil separates from the mixture.
6. 6 Mix in the red chili powder, turmeric powder, coriander powder, black pepper powder, and salt.
7. 7 Add the mutton pieces and stir well to coat them with the spices.
8. 8 Cover the pan and cook on low heat for about 25-30 minutes, stirring occasionally, until the mutton is tender.
9. 9 Add curry leaves and increase the heat to high. Sauté until the mutton is dry and well roasted.
10. 10 Garnish with chopped coriander leaves before serving.