Tuesday, 31 March 2015

Mutton Chukka

Have you prepared Chicken Chukka. Well, I was kind of expecting similar kind of recipe for Mutton, but ended up totally different from its Chicken version, yet tasty. This Mutton chukka recipe is thick and creamy, apt with any Indian rotis. However, the recipe is quite time consuming to make, not much, only due to extra steps involved in making it. But it is, however, worth trying. This recipe is adapted from here, which is one wonderful blog. 

Sorry not to mention, all the food stuffs arranged behind this curry is my own preparation, except the Quail fry, which was my hubby's contribution. Btw, dont go overboard with the thought that I have similar kind of dinner always. This is only one rarest of rare dinners.. Hehe...
Over to the recipe.
  • Mutton 700gm
  • Cloves 4-5
  • Black Peppercorns 7-8
  • Cardamom  3
  • Cinnamon 1 stick
  • Bay leaf 2
  • Mustard oil 5tbspn
  • Onions 3 medium chopped
  • Ginger garlic paste 1 tspn
  • Whole Kashmiri Red Chilies 4
  • Cumin Seeds 1tsp
  • Cashew-nuts 15
  • Desiccated Coconut 3tbsp
  • Curd 2tbsp
  • Salt to taste
  • Coriander powder 3tsp
  • Kashmiri chilly powder 2tsp
  • Cumin powder 2tsp
  • Ghee 1tsp
  • Soak 4 red chillies in half a cup of hot water for 15 minutes.Heat 1 tbspn oil in a heavy bottomed pan. Add the whole garam masala ingredients. Saute them till its aroma is released.
  • Add washed & chopped mutton pieces and sear the mutton in high heat for 3 to 4 minutes.
  • Add a cup of water, salt and cover cook the mutton until almost done. Reserve the stock.
  • Meanwhile heat 2 tbspn oil in a another pan, saute jeera and ginger garlic paste until the raw smell goes off.
  • Add onions, cashews, dessicated coconut and saute them in medium heat until they turn golden brown.
  • Once done, cool and transfer them into a mixer.
  • Add curd and soaked red chillies to them and blend them into a smooth paste adding little water.
  • Heat a pan with 2 tbspn of oil, add the above masala paste and add the masala paste and stir continuously until oil separates.Add red chilly powder, cumin powder, coriander powder and saute for a minute.Add the cooked mutton along with its stock.
  • 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 :)

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