Mutton Chukka/Virdhunagar Mutton Chukka

Joe loves this alot.. my MIL preparation was the best… she prepare this in pearl onion, gingely oil, and the pepper powder gives the best flavor and taste.. “Burma Hotel” its in Virudhunagar.. serves the yummiest chukka… there it’ll be ready in the morning for breakfast side dish.. coming to mutton argument, i dont know how many of you have this idea… adding ginger garlic paste reduces the flavor of mutton, people from madurai, virdhunagar, sivakasi, kovilpetti they had the thought, and the mutton curry, chukka, taste better here..and mutton chukka is bit sipcy, adding pepper powder in the last step tastes well..now lets see the flavorful yummy Virdhunagar Mutton Chukka.. Do try and let me know how it turns for you…

Preparation Time- 15 mins
Cooking time- 30 mins
Serves- 3

Ingredients:
Mutton- 1/4 kg
Gingely Oil- 4 tsp
Onion/Pearl onion- 1 finely chopped/ 1 cup finely chopped
Jeera/Cumin- 1/4 tsp
Fennel seeds/Perinjeeragam- 1/4 tsp
Dired red chillie- 2 nos
Curry Leaves- 1 spring
Ginger Garlic paste- 1/2 tsp
Chillie powder- 1/2 tsp
Coriander powder- 1/2 tsp
Graham masala- 1/2 tsp
Turmeric- a pinch
Pepper powder- 1 tsp

Method:

* Cut the mutton pieces into cubes, wash them in running water, heat the oil a pressure cooker, add the mutton pieces, saute them till they change the color.

* Add 1/2 cup of water &Salt.. cover it with the lid,Pressure cook this for 2-3 whistles..

* Heat the kadai with oil, splutter the jeera, fennel seeds, saute the onions till they turns transparent color.. add in the ginger garlic paste, curry leaves, dried red chillies to it.. Saute this for few mins..

* Add the mutton pieces first, reserve the stock and cook them with the onion.. now add in the masala powders{Chillie powder, Coriander powder, Graham masala, turmeric powder}mix them with the mutton pieces,cook this for 3-4 mins in medium flame to remove raw smell of the masala.

* Now add the mutton stock.. put the flame to low cover this with lid and cook this till they dry..

* Atlast add the Pepper powder give a good mix cook this for 2-3 mins in low flame and off the flame..

Notes:
* Don’t add the stock along with the mutton pieces..
* Cook the mutton pieces in low flame, they’ll stay soft..
* Ginger Garlic is optional.