 |
| Mutton Sukka Varuval |
Chettinad cooking is well known for their taste and freshly ground spices and for this mutton chukka I used freshly made ground spice mix. I have cooked the mutton pieces to tender and then coated it in the masala/ thick paste and added the ground spices to give it that heated edge and flavour.
 |
| Restaurant style chettinad mutton chukka |
Recipe Source - Own
Serves - 4-5 generously
Serving suggestion - white rice, sambar, rasam, appalam
Prep time - 15 mins
Cook time - 15 - 20 mins
Ingredients
To Cook Mutton (pressure-cook)
Mutton / Lamb - 1/2 kg
Water - 1-2 cup
Turmeric powder - 1/3 tsp
Jeera powder - 1/2 tsp
Bay leaf - 2 nos
Cinnamon - 1 stick
To Roast & grind
Fennel seeds - 2 tsp
Poppy seeds - 1 tbsp
Red chilli (dry) - 10-12 no (adjust according to heat tolerance), this adds color to the dish
Corriander seeds - 1 tsp
Peppercons - 8 nos
Garlic - 4 pods
Ginger - 1" piece chopped
For the Thokku/ Masala
Oil - 2 tbspSmall onions - 10 nos
Curry leaves - 1 spring (8-10 leaves)
Salt - to taste
Method
1. In a pressure cooker add the cleaned chopped mutton/ goat/ lamb pieces, along with one bay leaf and 2 cinnamon stick and turmeric powder. Place the lid and weight and let it cook completely for 8-9 whistles until tender.
2. Switch off and let the pressure gradually reduce, remove the mutton pieces, and reserve the mutton stock for soups.
3. In a wide pan, dry roast all the ingredients mentioned under to roast and grind one by one. Let it cool down and make a course powder using a mixer.
4. Now in the same pan, add oil, splutter the curry leaves, add the chopped onions saute for 3 minutes until they turn brown.
5.Add in the cooked mutton pieces mix well, add the ground powder and salt, mix and cook in medium to low flame covered for 4-5 minutes until well combined.
6. Check for salt and spice and adjuct accordingly.
Serve along with white rice, rasam/ sambar and papad.
 |
| Spicy Lamb masala |
Tip 1
1. Never add salt to pressure cook the meat, it helps the meat to cook faster.
Tip 2
2. Adjust the level of spices/ red chillis in the recipe to suit your taste. This side is medium spice and develops flavor when cooked ahead.
Tip 3
3. Use up the stock water to make delicious soup, please follow the link below to make mutton soup.
OTHER MUTTON/ LAMB RECIPE THAT YOU WOULD LOVE
MUTTON SOUP
MUTTON KURMA
MUTTON PEPPER FRY
MUTTON KHEEMA MASALA
MUTTON KHEEMA CUTLET
MUTTON KOFTA
MUTTON KHEEMA PUFFS
HYDERABADI MUTTON BIRYANI