Chettinad Mutton Chukka

Cuisines

Best for

Recipe

Ingredients

500 grams	mutton, cut into small pieces
2 tablespoons	oil
1 teaspoon	fennel seeds
1 teaspoon	cumin seeds
2 sticks	cinnamon
4 pods	cardamom
2 medium	onions, finely chopped
2 tablespoons	ginger-garlic paste
2 medium	tomatoes, 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 leaves
2 tablespoons	coriander leaves, 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.