Mutton Chukka Recipe | Tamil Nadu style (without Coconut

Ingredients

• Mutton boneless (Lamb/Goat Meat) : 500 grms
• 15 sambar (small) onion
• 3 tomato
• 1 Tbsp ginger garlic paste
• 1 Tsp mustard
• 1 Tsp cumin 
• 1 Tsp fennel seeds
• 2 clove
• 1 bay leaf
• Cinnamon small piece
• 2 cardamom
• 1 Tsp Mutton Masala
• 1 Tsp chilli powder
• 2 Tsp coriander powder
• 1/2 Tsp turmeric powder
• 6-7Tbsp oil
• Chopped coriander leaves
• Chopped curry leaves

Preparation method

1. Heat the pressure cooker in low flame, put 6-7 Tbsp oil and then add mustard seeds, curry leaves.Put 2 cloves, 1 bay leaf, cinnamon, 2 cardamom, 1 Tsp cumin and fennel seeds fry for 1 min.
2. After a minute, sprinkle finely chopped 10 small onions into the cooker,
3.  Fry the chopped onions until it gets a brownish colour and then add finely chopped 3 tomatoes
4. Mash the mixture in the cooker gently, mash (and cook) the tomatoes until it becomes mediumly mashed and then add salt to taste.
5. Now, after a minute add 1 Tsp ginger garlic paste and then add 1 Tsp chilli powder , 1/2 Tsp turmeric powder, 2 Tbsp coriander powder and then add 1 Tbsp Mutton masala.
6. Cook this mixture for 2 mins and then add the Mutton pieces and 2 glasses water
7. Close the cooker with lid, do not put on the weight yet.
8. After steam is visible (will take upto 5 minutes), put the weight onto the pressure cooker.
9. Wait until the second whistle of the cooker, at this point switch off the flame
10. Leave the cooker untouched for about 15 mins, during this time the mutton is being cooked under the pressure and heat.
11. At this stage open the cooker and separate the mutton pieces with a slotted spoon. Keep it aside.
12. Add the reserve stock/gravy left into the kadai and keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : Stir often to avoid burning.)
13. Add the cooked mutton pieces and mix well and keep sauteing till the mutton pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown colour.Stir in the remaining curry leaves and remove from the heat.
14. Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.
15. Goes well with curd rice, Kerala parotta or any roti varities, biryanis etc. Serve hot & Enjoy!