Chettinad mutton chukka

Ingredients 

To Marinate 

Mutton (Lamb/Goat Meat) : 450 grms 

Turmeric Powder : 1/4 tsp

Ginger Garlic Paste : 1/2 tsp

Red Chili Powder : 1 tsp

Salt to taste

To Pressure Cook 

Red Small Onion /Shallots : 2 tbsp (finely chopped)

Garlic : Chopped-5 pods

Turmeric powder : 1/2 tsp

Coriander powder : 3 tsp

Red Chilli Powder : 1 tsp

Salt to taste

Water : 1-11/2 cup

To Grind 

Grated coconut : 2 tbsp

Fennel seeds : 1 tsp

Poppy Seeds : 1 tsp

For Sauteing :

Clove  : 2

Cinnamon : 1 inch piece

Bay leaf  : 1

Fennel seed : 1 teaspoon

Curry leaves : 1 sprig

Red Small onion /Shallots : 25-30 or Onion /Savola : 2 (Medium)

Tomato : 1 (finely chopped)

Ginger- Garlic paste :1 tsp

Sakthi Mutton Masala powder or Red Chilli Powder  : 1 tsp

Oil : 3 tbsp

Method:

1. Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.

2. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,

3. Add all the ingredients given in “To Pressure cooker”  and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.

4. Meantime grind the items given in “To Grind”.

5. 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.

6. Add the grounded masala and saute well.

7. Open the cooker and separate the mutton pieces.

8. Add the gravy left into the kadai and now add mutton masala powder or red chilli powder, mix well and adjust the salt.

9. Keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : Stir often to avoid burning.)

10. Add the mutton pieces and fry until the mutton is well coated with masala and becomes dry.Stir in the remaining curry leaves and remove from the heat.

11. Goes well with curd rice, paratta or any roti varities, biriyanis etc. Serve hot & Enjoy!