Nov 292 min read

Unveiling the Exquisite Art of Mutton Chukka: A Culinary Masterpiece

Exploring Mutton Chukka: A Fiery, Aromatic South Indian Stir-Fry

If you use tender front leg lamb or check whether the lamb is white in colour that is tender meat Use 4 Whistle only

If you use 500 g mutton use 2 onions and 80 ml water

Tips:

No lemons for mutton except for mutton briyani

adding less onion and tomato makes Non vegetarian recipes juicy and delicious

using more ginger and garlic for Non veg recipe good for health

✨ABOUT THE RECIPE:

▼INGREDIENTS:

Garlic 65 g

ginger - 40 g

Mutton - 800 g

turmeric powder - 1 tsp

water 120 ml

Oil as required

onion - 3 medium size

homemade masala - 2 tbsp

red chilli masala - 1/4 tsp

▼PROCEDURE:

Garlic 65 g and ginger - 40 g

Wash the mutton pieces twice and set them aside in a cooker add some oil and drop the mutton pieces - 800 g

add some turmeric powder

keep high flame drop the ginger garlic paste and mix well

Doing the Mutton Chukka like this prevents cold and cough

I am using the Meat From The Back Leg of the lamb Is Known As Raan

add rock salt required amount

keep medium flame add homemade masala - 2 tbsp and 1/4 tsp of red chilli masala

add 120 ml water to it

keep 6 whistles on medium flame

add 3 tbsp of oil in high flame

add chopped onion - 3 medium size and saute in medium flame for 10 min until it turns brown and shrinks completely

generally for mutton I do not recommend adding lemon except for Mutton biryani

adding less onion and tomato makes Non vegetarian recipes juicy and delicious

Since it is chukka tomato is not required

add grinded coarsed pepper powder 2 tbsp

finally garnish with coriander leaves

cook again for 15 min and after turn off flame

this curry goes awesome for rasam rice

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