- Non Vegetarian
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Mutton chukka / Mutton sukka is a semi dry mutton dish with a blend of so many spices. The different versions of this dish is found in South and North Western part of India. The addition of coconut to this dish gives the Maharastrian and Goan mutton sukka.
- 500 gms Mutton (cut into small pieces)
- 2 cups Onions (chopped)
- 1 cup Tomato (chopped)
- 2 Cloves
- 3 Cardamom
- 2 tablespoon Ginger Garlic paste
- 1/4 teaspoon Turmeric powder
- Salt to taste
- 1/2 cup Sesame oil / refined oil
- 1 tablespoon Red chilli powder
- 2 tablespoon Coriander powder
- 1 teaspoon Cinnmaon or Cassia powder
- 1 teaspoon Fennel powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Pepper powder (add when dish is almost done)
- Parboil the mutton pieces and keep it aside.
- Take a kadai and pour oil (1/4 cup), when the oil is hot put cloves and cardamom so that the flavors gets infused to the oil.
- Add chopped onions and saute them thoroughly and then add tomatoes, green chillies, ginger garlic paste, turmeric powder.
- Add mutton pieces and add roasted masala, add water and saute them nicely.
- Close it with a lid and cook in medium flame, stirring them occasionally.
- When the mutton is almost cooked, add the rest of the oil (1/4 cup) and cook it for another 5 minutes.
- The secret to a delicious mutton chukka lies in cooking it in low flame and by adding generous amounts of sesame / gingelly oil
- If u are in a hurry to make this dish, pressure cook the mutton for 10 to 15 minutes