Mutton Chukka | Mutton Varuval |Goat/Lamb Fry – Step by step pictured procedure
Mutton Chukka / Mutton Varuval or Goat fry is a spicy side course recipe. Chukka is bit spicy so it pairs well with mild main course recipes. Since mutton releases oil while cooking, we need less oil to prepare this chukka.
Mutton gets cooked along with ginger garlic paste until tender. Then we fry the cooked mutton with onion and other spices until the flesh can be easily separated from the bone. The main flavor of the recipe comes from our freshly ground masala.
SERVING SUGGESTION :
- Serve with sliced onions and lemon wedges.
- Serve with hot rice or with chapati / Naan.
- Serve with Rice along with sambar, rasam or curd.
AUTHOR : Dimple CUISINE : South Indian
COURSE : Side Course YIELD : 2 Servings
- Oil – 2 Tbsp
- Curry leaves – few
- Bay leaf – 1
- Onion – 1 or Shallots(Baby onions) – 15
- Green chilli – 2
For Cooking Mutton :
- Mutton – 1 lb or 1/2 Kg
- Ginger garlic paste – 1 Tbsp
- Turmeric – 1/2 Tsp
- Salt – as needed
- Water – as needed
For Masala Powder :
- Fennel seeds – 1/2 Tsp
- Cumin seeds – 1/2 Tsp
- Coriander seeds – 1 Tbsp
- Red chilli – 2 or 3
- Black Pepper – 1 Tbsp
- Cinnamon – 1 inch
- Cloves – 3
- Dry roast all the ingredients given for masala powder. Roast it over medium low heat. Let it cool down completely.
- Grind it into a fine powder.
- Chop the mutton into medium size pieces. Wash it completely.
- In a pressure cooker add mutton pieces and ginger garlic paste. Saute it for few min and add turmeric, salt and 1 cup water.
- Pressure cook it for 8 whistles or until it is completely done. Number of whistles differs according to the size and quality of the meat. Allow the pressure cooker to release the pressure naturally and then open it. During this cooking time finely chop onions and slit green chillies.
- In a pan or kadai heat oil. Add curry leaves and bay leaf. Curry leaves will splutter so stay little away. (Or add curry leaves along with onions).
- Add chopped onions and green chillies. Saute until the onions starts to caramelize. (turns brown)
- Add cooked mutton along with the water. Add freshly ground masala powder.
- Combine everything together and saute it until the water evaporates.
- Turn off the heat when you get desired consistency.
- I used to prepare masala in excess and store it for about 2-3 weeks. (Not more than that)
- If you are using baby goat, you can cook it for 2-3 whistles or until tender.
- While adding masala powder add little at a time. Taste it and add more.
- If you want a complete dry recipe, fry it for long time until you get desired consistency.
Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.
Step by Step Procedure with pictures :