Mutton chukka is a world famous non vegetarian recipe, the most ordered dish at restaurants. You can find a lot of variations of this recipe which differs from region to region. Here I have updated the step by step picture of making the recipe; this is how it’s prepared in my region (Chettinad).
Chukka varuval means a dry curry. It’s a perfect side dish for rice and roti’s. The cooked meat pieces are tossed in Indian spices and roasted to perfection. There is also a version of semi dry curry which goes well with the idlis and dosas.
If you are trying this recipe for the first time I am sure you will love it and will make this often at your home. I have used goat meat for this recipe but you can also use lamb instead. There is no margination needed and hence the only time will take is to cook the meat and the rest process will be so easy.
You can also make this recipe using freshly grounded spices, but to make it simple I have used the readymade spice powders.
As my hubby is a lover of goat and lamb, I will make this dish frequently for him.
You might also like the other mutton recipes like, Mutton/Goat Biryani
Now let’s jump on to the ingredients list to make this recipe.
To pressure cook the meat:
0.70 lb of goat or lamb meat (300gm of mutton)
1 teaspoon of ginger and garlic paste
1 teaspoon of salt
½ teaspoon of turmeric powder
½ cup of water
To make chukka:
1 tablespoon of oil
8-10 garlic cloves sliced
12-15 shallots or small red onions chopped
2 springs of curry leaves
2 whole red chilies
1 teaspoon pf ginger and garlic paste
½ teaspoon of turmeric powder
1 teaspoon of red chili powder
1 tablespoon of coriander powder
½ tablespoon of garam masala
½ teaspoon of ground pepper
Wash and cut the goat or mutton into small pieces and pressure cook the mutton with the ingredients given under “to pressure cook the meat” section.
Switch off the flame after 6-8 whistles and allow the pressure to release naturally.
Heat a pan and add oil. Once the oil is heated add the garlic and shallots one by one and sauté it on a medium flame for 5 minutes.
Add the whole red chilies, curry leaves, ginger and garlic paste and sauté it for another 2 minutes.
Add the spice powders (turmeric, red chili, coriander, garam masala) and salt.
Once the raw flavor of the spice powder is gone add the pressure cooked mutton with the stock (water) into the pan. Mix it well and cook until the water in the pan evaporates completely and mutton is roasted well.
It will take at least 10 minutes. The mutton color changes and becomes dry and oil start oozing out.
Then finally add the ground pepper and mix it well. Now flavorful Goat fry (Mutton chukka) is ready.
Before serving squeeze some lemon or lime and serve it will hot steamed rice or roti or idly and enjoy.
- I have used goat meat in this recipe but you can also use lamb meat instead.
- You can use both boned and boneless meat for this recipe.
- Use minimal water to cook the meat because the mutton by itself release some water and if it is more water it will take longer time to make the recipe.
- For easy cooking I have used pressure cooker to cook the meat. You can also use Instapot to cook the meat but make sure the meat is fully cooked before making the chukka.
- If you are using tender meat it won’t take more than 3 whistles to cook. So the whistle depends on the meat pieces you have used.
- The ingredients mentioned yields spicy chukka or fry, so adjust the spice level according to your likings.
- Shallots have unique flavor profile so try to use the same.
If you tried this recipe let me know how it turned. Take a picture and tag me @veg2nonveg_kitchen on Instagram with the hashtag #veg2nonvegkitchen. I would love to see your creation 🙂