Spicy Dry Lamb curry

SPICY DRY LAMB CURRY / CHETTINAD MUTTON CHUKKA / MUTTON CHUKKA VARUVAL

Mutton chukka is probably the most famous recipe around the world. It is one of the most yummiest dish as well…I thought of making that as my first trial and it was a total hit in my family. served it over with steaming hot rice… How good is it?

Can you believe that this is the first mutton recipe that I am cooking and posting in my blog. Yes I have never cooked mutton in my life before. I am big fan of mutton.

Family loved it a lot and asked for more..That is a good sign right..I will be making more mutton recipes in the future, so stay tuned…

Spicy Dry Lamb curry / Chettinad Mutton Chukka / Mutton Chukka Varuval

Ingredients:

For adding in the pressure cooker along with marination:

1. Seasme Oil -2 tblspn
2. Ginger garlic paste - 1 tblspn
3. Dry Red Chilli – 3
4. Turmeric powder - ½tsp
5. Kashmiri Red chilli powder - 1 tsp
6. Water – 1 cup
5. Salt - 1 pinch
7. Mutton(Lamb) - ½ kg

For Grinding / For Masala :

1. Pepper – 3 tsp
2. Dry red chili - 6-7
3. Coriander seeds - 2tsp
4. Cloves - 2
5. Fennel Seeds / Sombu / Saunf – 2 tspn
6. Cumin seeds - 2tsp
7. Cinnamon - 1 small stick
8. Water - for grinding

For Sauteing:

1. Seasme Oil – 2 tblspn
2. Ghee - 1 tblspn
3. Onion – 1 Medium Sliced
4. Coriander leaves - 1 spring
5. Mint leaves - 1 spring
6. Ginger Garlic Paste – 1 tblspn
7. Dry red chilli - 1
8. Salt to taste
9. Coriander leaves / Cilantro for garnishing

Method:

1. Take a pressure cooker. Add 2 tblspn of seasme oil. Add in ginger& garlic paste, turmeric powder, Kashmiri red chilli powder, salt, and dry red chilli 3, and the cleaned mutton(Lamb) pieces.

2. Pour a cup of water in and mix well.

3. Cover the pressure cooker and cook for 5 whistle and simmer for 20 mins.

4. Switch off the flame and let the pressure go all by itself. My pressure cooker won’t give whistle, so I cooker it for 35 mins in total.

5. Now heat a pan. Add pepper, dry red chilli, coriander seeds, cloves, fennel seeds, cumin seeds, cinnamon into it. And roast it well
Let cool it

6. Grind the ingrediants given in the list to a smooth paste by adding a little water. Set this aside till use. Keep it aside.

7. Take a pan and heat it and add sesame oil and add ghee, add coriander leaves, mint leaves, and add one dry red chilli. And statue it.

8. Next Add in onions, and ginger garlic paste,salt Saute it for one minute.

9. Add the ground masala as well and mix on high heat. And after that cook 5 mins in low flame.

10. Now add the mutton(Lamb) pieces along with any water. And Mix well.

11. Keep stirring till the gravy gets thick and the masala coats on all the mutton(Lamb) pieces.

12. Add a handful of coriander leaves / cilantro and toss well..

13. Switch off the flame and serve with steamed rice.