Mutton Chukka/Varuval

This delicious and flavorful South Indian style Mutton Chukka/Varuval is one of my family’s favorite dishes. Everyone gathers around the lunch table seconds after I put it there and it’s never gotten old. This is an age-old recipe of mine and has always won the heart of anyone who has visited us. The taste hits you the second you start having your first bite. Moreover, the pepper used in the dish is really good for digestion. It makes a lovely side for almost any rice dish,  Sambhar Rice in particular. Try this recipe out once and you are bound to fall in love with it.

Furthermore, I would like to give some of my suggestions for making a perfect mutton curry. firstly, the choice of meat is important. So try to buy shoulder portion of the lamb, because shoulder chops are usually soft, tender and non-fibrous mouth-melting chunks.  The mutton should be fresh and young. So try to buy this type of mutton to get a perfect taste.

Secondly, try to cook the mutton in a pressure cooker, because it is very easy for the beginners and it takes less time to cook. You can also cook in a pot with enough water until soft and tender. But it will take a minimum of 30 to 40 mins.

Finally, dry roast the masalas over low heat until you get a nice aroma. Because this homemade roasted masala powder also gives a perfect taste to the mutton chukka.

You may also like my other mutton recipes like Mutton Chops, Mutton Soup, Mutton Biryani and Mutton Curry.

Mutton Chukka/Varuval 2019-07-16 04:25:35

Mutton Chukka/Varuval

Serves 3
Prep Time: 00:05
Cook Time: 00:25
Total Time: 00:30

Ingredients

• 500 grams Fresh mutton/lamb with bones
• 1/4 tsp Turmeric powder
• 1 tsp Salt
• 2 tsp Ginger and garlic paste
• 1 tsp Oil
• 3/4 cup Water
• 2 tsp Black peppercorns
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 to 4 Dried red chilly
• 1 inch Cinnamon
• 3 to 4 Cloves
• 2 tbsp Oil
• 1/2 tsp Fennel seeds
• 1 Red chilli
• 150 grams Shallots
• few Curry leaves
• to taste Salt
• for garnishing Chopped coriander leaves

Instructions

• Wash the mutton pieces properly.
• Peel and wash the shallots.
• Dry roast peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon over low heat until a nice aroma comes. Then transfer them to a blender or a mixie jar and grind it coarsely.
• In a pressure cooker, add mutton pieces, turmeric powder, salt, ginger and garlic paste and the ground masala powder, mix well.
• Add 1 tsp of oil and 3/4 cup of water, mix well until combined.
• Close the lid and cook until you heard the first whistle.
• After the first whistle comes, turn the heat to low and cook for another 8 mins.
• Remove the cooker from the heat and let it cool naturally.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add fennel seeds, curry leaves and red chilli one by one and fry until spluttering.
• Add the shallots and saute until golden brown.
• Add the cooked mutton, mix well.
• Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.
• When it comes dry, garnish mutton chukka with chopped coriander leaves.
• Serve hot with white rice or naan.

By Santhi Therese
The Indian Claypot

Dry roast peppercorns, cumin seeds, coriander seeds, cloves, and cinnamon
over low heat until a nice aroma comes.

Then transfer them to a blender or a mixie jar

and grind it coarsely.

In a pressure cooker, add mutton pieces, turmeric powder, salt, ginger and garlic
paste and the ground masala powder,

mix well.

Then add 1 tsp of oil and 3/4 cup of water, mix well until combined.

Then close the lid and cook until you heard the first whistle. After the first whistle
comes, turn the heat to low and cook for another 8 mins.

Then remove the cooker from the heat and let it cool naturally.

Meanwhile, heat a pan with oil over medium heat. When the oil heats,
add fennel seeds,

curry leaves and red chili one by one and fry until spluttering.

Then add the shallots

and saute until golden brown.

Then add the cooked mutton,

mix well.

Cover with a lid and cook until it becomes dry over medium heat. It takes 10 to 12 mins.

When it comes dry, garnish mutton chukka with chopped coriander leaves.
Serve hot with white rice or naan.