Madurai Mutton Chukka

          This is a traditional dry mutton curry in the authentic Madurai style. Madurai 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 that is dry roasted and freshly ground.

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

          Madurai cuisine is almost similar to Chettinad cuisine, that is quite famous for its fiery flavors too.

           Shallots are generally used in this recipe for an authentic taste. On the other hand, curry leaves, used in abundance, gives out a nice aroma to the dish, 

• 400 gms. mutton on bones, cubed
• 2-3 tbsp. oil
• 1-2 tbsp. ghee
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 onions, chopped
• 8-10 garlic cloves, crushed
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2-3 dry red chilies, few curry leaves & onion rings to garnish

 Chukka Spice Powder -  

• 2 tbsp. coriander seeds
• 7-8 dry red chilies 
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds

           Dry roast all the ingredients mentioned under 'chukka spice' for a minute on a low flame or till you get a nice aroma. Keep aside to cool. Then grind into a fine powder.

          Heat oil in a pan and fry the curry leaves & dry red chilies for the garnish. Drain and set aside. 

          In the same oil, sauté the ginger garlic paste, turmeric powder and red chili powder for a few seconds. 

          Add the mutton and salt. Mix everything well and sauté for 2 minutes. Add 1/2 - 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside.

          Heat the ghee in a pan and fry the crushed garlic, onion and green chilies till light brown. Add the boiled mutton pieces and curry leaves. Give it a stir and now add 3 tbsp. of the prepared spice mix.

          Mix everything well and add the stock. Cover and simmer till the gravy turns thick. 

          Garnish with fried curry leaves and dry red chilies. Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

                       Dry roast all the ingredients mentioned 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 powder and keep aside.

                      Heat oil & sauté ginger-garlic paste, turmeric powder & red chili powder 

                      for a few seconds. 

                                  Add the mutton and salt. 

                                   Mix everything well and sauté for 2 minutes.

                                  Add 1/2 - 1 cup water.

                          Pressure cook for 20 minutes on a low flame after the first whistle. 

                          Separate the mutton from the stock and keep aside.

                      Heat the ghee & fry the crushed garlic, onion & green chilies till light

                      brown. 

               

                                  Add the boiled mutton pieces & curry leaves. Give it a stir.

                                  Now add 3 tbsp. of the prepared spice mix.    

                                  followed by the stock. 

                                   Cover and simmer till the gravy turns thick. 

                             Garnish with fried curry leaves, dry red chilies and onion  rings.

           Serve with plain biryani, pulao, jeera rice, paratha, naan, appam, dosa or idiyappam.

Spicy Mutton Masala

          If you are looking for some spicy mutton curry, then you are at the right place. Made this yummy mutton masala today that was a sure bliss. Just with the right amount of spiciness, it was a sure hit at my place. Relished with some rice for lunch and with homemade chapati at night, accompanied with salad and dal fry. So gonna try this delicious curry? then do check out a step by step pictorial recipe to prepare it. Bon Appetit !!

• 500 gms. mutton with bones
• 2-3 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, pureed
• salt to taste
• 3-4 tbsp. oil
• 1 sprig curry leaves
• 1 tsp. coriander leaves 

Dry roast & grind - 

• 2 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1/2 star anise
• 1/2 mace
• 1/2 tsp. peppercorns
• 1 tsp. fennel seeds
• pinch of fenugreek seeds

          Boil the mutton in 1 cup water for 20-25 minutes on a low flame after the first whistle. Drain the stock and keep the mutton pieces separately.

          Heat oil in a pan / kadai and saute the onions till light brown. Add the ginger-garlic paste and tomato puree. Fry till the oil separates.

          Now add the ground spice paste and saute well for a while. Add the boiled mutton, salt and curry leaves. Mix everything well and add 1/2 cup water.

          Cover and simmer on a low flame till you get a thick gravy consistency. Switch off the flame. Garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. It also goes well with dosa, appam and idiyappam.

                                Heat oil & saute onions till light brown. 

                             Add ginger-garlic paste & tomato puree. Fry till oil separates.

                                Add the ground spice paste & saute well for a while. 

                    Add boiled mutton, salt & curry leaves. Mix well & add 1/2 cup water.

                    Cover & simmer on low flame till you get a thick gravy. Switch off flame. 
                    Garnish with coriander leaves. 

                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori 
                   roti, rumali roti or chapati. It also goes well with dosa, appam & idiyappam.

Mutton Ghee Roast - Mangalorean Style

          This is a very yummy Mangalorean delicacy. It is very spicy and full of flavour coming from the ghee and a medley of various spices. The use of onion is optional. There are many versions to this amazing dish and whichever way it is prepared, it simply tastes awesome. 

          This mutton curry can be relished as a side dish with plain steamed rice, plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti. This is a sure hit at parties and during special occasions too. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 600 gms. mutton with bones
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 3 tbsp. ghee
• 1" ginger
• 3-4 garlic cloves
• 1 small onion (opt)
• 1 tsp. tamarind paste
• 1/2 cup beaten yoghurt
• 1-2 sprigs curry leaves
• 1-2 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. fennel seeds
• 1/2 tsp. black peppercorns
• 3 whole red chilies
• 6-7 Kashmiri red chilies
• 1"cinnamon
• 3-4 cardamoms
• 6-7 cloves
• 1 star anise

           Marinate the mutton with salt, turmeric powder and ginger-garlic paste for 2-3 hours. 

          Heat 1 tbsp. ghee in a pan. Saute the marinated mutton for 4-5 minutes or till the moisture evaporates. 

         Pressure cook the mutton in 1 cup water for 15-20 minutes on a low flame after the first whistle. Keep aside.

          Dry roast all the ingredients mentioned. Cool them and grind along with tamarind paste, ginger, onion, garlic and some stock into a fine paste. Keep aside.

          Heat remaining ghee and saute the ground paste. Simmer till the oil separates. Add the yoghurt and continue to stir for a minute. 

          Now add the cooked mutton along with the stock and curry leaves. Simmer till the mutton is nicely coated with the masala.

          When done, switch off the flame. Garnish with coriander leaves and serve with plain steamed rice. plain biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or just plain roti.

          
                             

                      Marinate mutton with salt, turmeric powder & ginger-garlic paste for
                      2-3 hours. 

                      Dry roast all ingredients mentioned. Cool & grind with tamarind 
                      paste, ginger, onion, garlic & some stock into a fine paste.

                      Heat 1 tbsp. ghee & sauté marinated mutton for 4-5 minutes or till the
                      moisture evaporates. 

                      Pressure cook mutton in 1 cup water for 15-20 min. on low flame after
                      the first whistle. Keep aside.

                         The cooked mutton.

                        Heat remaining ghee & sauté the ground paste. Simmer till oil separates. 

                        Add yoghurt & continue to stir for a minute. 

                      Add cooked mutton, stock & curry leaves. Simmer till mutton is coated 
                      with masala.

                      Garnish with coriander leaves & serve with plain steamed rice. plain
                      biryani, pulao, naan, tandoori roti, kulcha, appam, idiyappam, dosa or
                      plain roti.

Simple, Spicy & Tangy Mutton Fry

          If you are looking for a simple and an absolutely easy dry Mutton fry, then here is one just for you. It is a bit spicy and tangy, which can be adjusted accordingly. It has minimum of spices, yet it was delicious. 

         Garnish with some fried curry leaves, red chili flakes and a dash of lime and relish with some pulao, raita and salad as accompaniments. So check out the step by step pictorial recipe to prepare it.

• 1/2 kg mutton on bones, boiled & drained
• 2-3 onions, sliced
• 5-6 garlic cloves, sliced
• 2-3 tbsp. oil
• 2 dry red chilies
• salt to taste
• 1 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• fried curry leaves & a pinch of red chili flakes to garnish
• 1 tsp. lemon juice to garnish

          Heat oil in a pan and saute the red chili and garlic till they turn light brown. Then add onion and saute for two minutes.

          Add the curry leaves and continue to fry till it turns light brown. Now add the salt, turmeric powder, red chili powder and a sprinkle of some stock.

          Mix everything well and fry on a medium flame till dry. Garnish with fried curry leaves, red chili flakes and a dash of lime. Serve with any form of Indian flat bread or flavoured rice.

                               Heat oil & saute red chili & garlic till they turn light brown. 

                                Then add onion & saute for two minutes.

                                Add curry leaves & fry till it turns light brown. 

                                Now add salt, turmeric powder, 

                               ......red chili powder & a sprinkle of some stock.

                                Mix well & fry on a medium flame till dry. 

                 Garnish with fried curry leaves, red chili flakes & a dash of lime. Serve with
                 any form of Indian flat bread or flavoured rice.