Mutton chukka

 https://www.indianhealthyrecipes.com/mutton-fry-recipe/#wprm-recipe-container-37372

Mutton Fry | Mutton Sukka |

Mutton Roast

Andhra style Mutton Fry made with lamb meat & fresh

ground spice powders. It can be served with rice or as

a side in a meal.

© Swasthi's Recipes

3 hrs 50 mins 3 hrs 50 mins

3 Swasthi

Ingredients

seasoning

Prep Time Cook Time Total Time

Servings: Author:

300 grams mutton

(boneless tender meat or use 500 grams bone-in)

1 teaspoon oil

or ghee (clarified butter)

¼ cup onions

(very fine chopped or coarsely crushed)

1 ½ teaspoon ginger garlic paste

(refer notes)

¼ teaspoon salt

(refer notes, adjust to taste)

¼ teaspoon turmeric

¼ to ½ teaspoon red chili powder

( optional, for extra heat)

1 tablespoon meat masala

or garam masala as required (refer notes)

¼ cup water

2 tablespoons curd

/ yogurt (optional, to tenderize mutton) or any

meat tenderizer

1 tablespoon oil

or ghee

2 sprigs curry leaves

2 green chilies

1 clove garlic minced

(optional)

1 teaspoon meat masala

or garam masala as required (refer notes)

¼ teaspoon salt (or as required) For Meat Masala or use garam masala

Instructions

Make Meat Masala

Cook mutton

¼ to ½ teaspoon crushed black pepper

4 dried red chilies

(use as needed, less spicy variety)

3 tablespoons grated dried coconut

(copra, substitute with 2 tbsps

poppy seeds/khus khus or fresh coconut)

2 tablespoons coriander seeds

/ dhaniya

2 inch cinnamon

/ dalchini, thin sticks

4 to 6 cloves

6 green cardamoms

/ elaichi

1 teaspoon fennel seeds

/ saunf seeds (optional, refer notes)

¾ teaspoon cumin seeds

/ jeera

1. You may skip this section if you want to use garam masala. On a low

heat, dry roast coriander seeds, cinnamon, cloves, cardamoms and

dried red chilies. When you begin to smell them aromatic, add fennel

seeds and cumin seeds.

2. Roast them for a minute or so. Then add coconut or poppy seeds and

turn off the heat. Stir for a while and cool them completely.

3. Add this to a grinder jar and make a fine powder.

1. Wash mutton well under running water and drain it completely.

2. Add ginger garlic paste, turmeric powder, red chilli powder, salt, meat

masala (or garam masala), onions and salt as needed. You can also

add curd to tenderize the meat. Mix everything well and marinate for

at least 3 to 4 hours in fridge.

3. Pour ¼ cup water if pressure cooking. If cooking in a pot begin with

half a cup water and then keep adding more hot water as and when

required. Make mutton fry

Nutrition

Calories: 458kcal | Carbohydrates: 16g | Protein: 20g | Fat: 35g | Saturated

Fat: 13g | Cholesterol: 73mg | Sodium: 185mg | Potassium: 548mg | Fiber:

6g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 119.3mg | Calcium: 86mg |

Iron: 3.9mg

Mutton Fry | Mutton Sukka | Mutton Roast https://www.indianhealthyrecipes.com/mutton-fry-recipe/

4. Cook on a low heat for 10 mins. Then on a medium flame until the

mutton turns tender and is cooked completely. If cooking in a

pressure cooker, cook it for 5 to 6 whistles depending on your cooker.

5. Make sure mutton is cooked completely before you fry it otherwise it

turns rubbery. If you have used bone-in mutton, then the meat falls off

easily from the bone.

1. Heat a wide pan with ghee or oil. Add minced garlic if using, green

chilies, and curry leaves.

2. Saute until the garlic turns aromatic.

3. Add black pepper powder and the remaining meat masala (or garam

masala). Stir it well. I use up all the freshly ground spice powder, you

can add half of it and check if it is too spicy for your taste buds and

add the rest if desired.

4. Immediately pour the mutton with the left over stock.

5. Mix everything together and add salt if needed.

6. Cook on a medium heat until all the stock evaporates and the masala

clings on to the mutton. If you desire little gravy then turn off the stove

a bit early.

7. Serve mutton fry with rice or roti.