Mutton Chukka Varuval @ Mutton Sukka

 

Recipe by: Mdm. Mullai Madavan via spiceindiaonline.com

Recooked by:@kim_kimberly1509

Ingredients to cook mutton:-

1/2 kg mutton boneless, 20 bite size pieces

1 teaspoon ginger garlic paste

1 pinch turmeric powder

1 teaspoon salt

2 cups water

Ingredients to make the fry:-

1/4 teaspoon turmeric powder

1 teaspoon red chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon blackpepper powder

1/4 teaspoon garam masala

10 leaves curry leaves

1 teaspoon ghee

2 teaspoons oil

1/4 teaspoon salt or to taste

Method:

Take a pressure cooker pan and pressure cook the raw mutton (tiny pieces) with turmeric, salt, ginger garlic paste and water. Pressure cook for up to 4 to 5 whistles.  Switch off.

The mutton will have some stock from cooking procedure, you can use the stock to made soup or gravy and use the cooked meat of this recipe.

Heat the cooked meat along with some stock into a pan or kadai.  Add in turmeric powder.

Adding 1/4 teaspoon slat (meat is already cooked with 1 teaspoon salat and this one is for the masala powders).

Add in red chilli powder, coriander powder, blackpepper powder (preferably freshly ground) and garam masala powder.

Saute this until the meat get coated with the masala, all the masala powder will absorb whatever mutton juice left and start becoming dry.

Add in few curry leaves and slowly roast for about 10 minutes.

Add in ghee and again slowly roast for another 10 minutes.

This will be roasting for next 1 hour over low flame and you will adding little oil and tossing and stir frying now and then.

Mutton will look extremely dry with the masala literally turning dark brown and the texture of the meat will look kind of crispy on the outer edges, that dry mutton will actually "chick chick" when you saute them in the pan.

Finally finish with some curry leaves.