Mutton Chukka Fry
This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. The meat is done when it is dark, spicy and falls off the bone.
| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
To Marinate
- 450grams Mutton (Lamb/Goat Meat)
- 1/4tablespoon Turmeric powder
- 1/2 tablespoon ginger garlic paste
- 1tablespoon red chili powder
- Saltto taste
To Pressure Cook
- 2tablespoons Red Small Onion /Shallotsfinely chopped
- 5pods garlicfinely chopped
- 1/2tablespoon Turmeric powder
- 3tablespoon coriander powder
- 1tablespoon red chilli powder
- Saltto taste
- 2cups Water
To Grind
- 2tablespoons Grated coconut
- 1tablespoon fennel seeds
- 1tablespoon Poppy seeds
For Sauteing
- 2 clove
- 1inch cinnamonpiece
- 1number Bay Leaf
- 1tablespoon Fennel Seed
- 1spring Curry Leaves
- 25-30 numbers Red Small onion /Shallots or Onion (Medium)
- 1number tomatofinely chopped
- 1tablespoon ginger garlic paste
- 1tablespoon Sakthi Mutton Masala powder or Red Chilli Powder
- 1tablespoon Lemon juice
- 3tablespoons Oil
Instructions
- Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.
- In pressure cooker, heat 1-2 tbsp of oil, add the marinated mutton and saute for couple of minutes,
- Add all the ingredients given in “To Pressure cooker” and everything mix well, close the cooker and cook for about 8-10 minutes after couple of whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally. Alternatively, mutton can be cooked in a regular pan; In a pan; cover and cook the meat with 1 cup of hot water for about 20 to 30 minutes or till the mutton is soft. This water will help cook the meat as well as ensure that it does not get charred. At the end of the cooking, there should be at least 1/2 cup of liquid remaining in the mutton.
- Meantime grind the items given in “To Grind”.
- Heat 2 tbsp of oil in a kadai/sauce pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns to translucent.
- Add the grounded masala and saute well.
- At this stage open the cooker and separate the mutton pieces with a slotted spoon. Keep it aside.
- Add the reserve stock/gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt.
- Keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : Stir often to avoid burning.)
- 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.
- Add the lemon juice and mix well and immediately remove from the stove.The dish will get a darker shade once it rests.
- Goes well with curd rice, Kerala parotta or any roti varities, biryanis etc. Serve hot & Enjoy!
Notes
- Over night marination of mutton in refrigerator makes it more juicy and flavorful.
- You may adjust the spiciness by increasing or cutting down amount of chilli powder.
- I recommend using small red onions for the more flavour and taste. Also if you prefer cooking typical Chettinadu style, use seasame oil
- Keep in mind, pressure cooking time depends on the type of meat and pressure cooker you use.Good quality meat should cook in 1 to 2 whistles. If using matured meat like lamb allow 4 to 6 whistles while cooking the meat.
Recipe Notes
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