Chettinad Mutton Chukka

          This is a traditional dry mutton curry in the authentic Chettinad style. Chettinad is a region in the Southern Indian state of Tamil Nadu, known for its spicy veg. and non-veg. recipes. Chukka means dry and the mutton is cooked with a concoction of various spices, freshly ground and strongly flavoured by the use of peppercorns. 

           This yummy preparation can be enjoyed with either plain steamed rice, plain Biryani, jeera rice, pulao, dosa, appam, idiyappam, parathas or any Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 450 gms. mutton on bones, cubed
• 3 tbsp. oil
• 2-3 onions, chopped
• 1 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. tamarind paste
• 1/2 tsp. turmeric powder
• salt to taste
• 3-4 tbsp. Chettinad spice paste

Chettinad Spice Mix-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies (I used Kashmiri red chilies)
• 2-3 green cardamoms
• 1" cinnamon stick
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri (mace)
• 1 tbsp. stone flower
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2-1 tsp. peppercorns
• 1 tbsp. fennel seeds
• 1 tbsp. sesame seeds (opt)

          Dry roast the coconut first till light brown. Then add rest of the ingredients and sauté for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine paste by adding some water. Set aside.

          Pressure cook the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat oil in a pan and fry the chopped onions till light brown. Then add the ground  Chettinad paste. ginger-garlic paste and turmeric powder.

          Sauté till the oil separates. Add the tomatoes and continue to fry on a medium flame till it is mashed.

          Now add the boiled mutton, salt and the curry leaves. Mix everything well and add 1/4 cup water. Cover and simmer till the gravy turns thick. 

          Serve as desired, with any form of rice preparation or Indian bread like plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                                Heat oil & fry chopped onion till light brown. 

                    Add ground Chettinad paste, ginger-garlic paste & turmeric powder.
                    Sauté till oil separates. 

                     Add tomatoes & continue to fry on a medium flame till it is mashed.

                Add boiled mutton, salt & curry leaves. Mix well & add 1/3 cup stock. Cover
                and simmer till gravy turns thick. 

              Serve with any kind of Indian bread or rice preparation like plain biryani, pulao,
              jeera rice, paratha, naan, appam, dosa or idiyappam.