Mutton Chukka Recipe – Mutton chukka is a total deliciousness of lamb slow cooked in a rich flavorful masala. Base masala has onions, nuts, aromatic Indian spices, all together makes the mutton chukka blast a fragrance into the dining hall next door 🙂 Your guests, especially if they are non veg lovers or mutton lovers like me, will never want to wait for that friendly chat you are so much interested in 😉 This mutton chukka is an inspiration from the famous Maharashtrian dish – Sukka Mutton. Shared by a Jaspreet ji in a foodie group, the recipe immediately went into my pocket diary. I never miss any non veg recipe from such an excellent cook 🙂
#FoodForSoul – How can I go on without discussing something personal, family, happy gossips 🙂 Read on.. I have something interesting to share..
New kitchen counter capturing fresh sun rays sneaking inside home smile emoticon Someone is feeling honored as if he has built Taj Mahal for his l(i)oving wife 😉
My very own mini studio now, a dream that I asked daddy God in my prayers days ago. And today as I laid my hands on the counter, God whispered into my ears “I will never leave you in the place where you are. I give desires of your heart”. What prayer do you keep on praying that seems to never reach God’s ears? Don worry. If it is a “No” today, it is definitely a better “Yes” tomorrow 🙂
Okay, so Here we goto the recipe 🙂
Mutton 700gm (mix of boneless and with bone pieces)
Black Peppercorns 7-8
Black Cardamom 2
Green Cardamom 3
Cinnamon 1 stick
Javitri 1 small pc
Bay leaf 2
Mustard oil 5tbspn
Onions 3 medium chopped
Ginger garlic paste 1 tspn
Whole Kashmiri Red Chilies 4
Cumin Seeds 1tsp
Desiccated Coconut 3tbsp
Salt to taste
Coriander powder 3tsp
Kashmiri chilly powder 2tsp
Cumin powder 2tsp
Step by Step Pictorial below..
Step 1 Gather all your required ingredients.
Step 2 – Soak 4 red chillies in half a cup of hot water for 15 minutes.
Step 3 – Heat 1 tbspn oil in a heavy bottomed pan. Add the whole garam masala ingredients. Saute them for 30 seconds until they release their aroma. Add washed & chopped mutton pieces and sear the mutton in high heat for 3 to 4 minutes.
Step 4 – Add a cup of water, salt and cover cook the mutton until almost done.The stock also would have reduced and keep this liquid to be added in final stages.
Step 5 – Meanwhile heat 2 tbspn oil in a another pan, saute jeera and ginger garlic paste until the raw smell goes off.
Add onions, almonds, cashews, desiccated coconut and saute them in medium heat until they turn golden brown.
Step 6 – Once done, cool and transfer them into a mixer. Add curd and soaked red chillies to the above mix in the mixer.
Step 7 – Grind all into a smooth paste adding water little by little.
Step 8 – Heat a pan with 2 tbspn of oil, add the above masala paste and bhunno the masala paste by stirring continuously until oil separates.
Step 9 – Add red chilly powder, cumin powder, coriander powder and then saute for a minute.
Step 10 – Add the cooked mutton along with its stock. Mix the curry. Adjust salt. Let the curry cook on low heat until the gravy is reduced to your desired consistency.
Switch off stove. Add a dollop of ghee and serve with parathas or rice 🙂 A close up shot for you here to drool 😀
The gravy is little spicy. So you can adjust chilli powder based on the your tolerance level.
The curry becomes more delicious as it slow cooks and thickens. So, never compromise on that.
Please do try out this awesome mutton chukka and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page
Love & Shalom,