Mutton Chukka

Mutton Chukka is one of the popular dishes from Madurai made of tender goat meat. The word ‘chukka’ means ‘dry’ and the dish is made by cooking the mutton till the water content dries up. It is an authentic recipe made using freshly ground spices with lip-smacking flavours that any meat-lover would kill for. The dish pairs well with any kind of rice, porotta, naan or dosa.

Recipe Facts

Preparation Time
10 mins
Cooking Time
25 mins
Category
Non Veg
Type
Lunch

To cook mutton
500 gram mutton
¼ tsp turmeric powder
2 tsp ginger garlic paste
1 tsp oil
Salt
¾ cup water

To grind
3-4 cloves
1-inch cinnamon
1 sprig of curry leaves
3-4 dry red chillies
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp black peppercorn

To temper
½ tsp fennel seeds
1 red chilli
150 gram shallots
1 sprig of curry leaves
2 tbsp oil
Salt to taste
Chopped coriander for garnishing

Step 1 – Dry roast the ingredients under ‘To grind’ on low flame and transfer into a blender when it cools down and grind it coarsely.

Step 2 – Wash the mutton pieces well, cut them into small pieces and put them into a pressure cooker with turmeric powder, salt, ginger garlic paste and the ground masala powder and stir well. Add a tsp of oil and ¾ cup of water and mix well. Close the lid and let it cook. Once the first whistle blows, turn down the heat to a low flame and cook for another 8 minutes. Then turn off the heat and let it cool.

Step 3 – Heat a pan and add oil on medium flame. Add the ingredients under ‘To temper’ except coriander leaves. Saute until the shallots turn golden brown in colour. Add the cooked mutton and mix well. Cover the lid and let it cook on a medium flame for 10 – 12 minutes until the mutton becomes dry.

Step 4 – When the mutton is visibly dry, transfer it from the heat, garnish with chopped coriander leaves and serve hot!

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