Ingredients
Mutton – 750 g (with bones, cut into small pieces)
Oil – 4 tbsp
Curry leaves – 2 sprigs
Onion – 3 large (thinly sliced)
Ginger garlic paste – 2 tbsp
Green chillies – 3 (slit)
Spice Powders
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp (adjust to taste)
Coriander powder – 2 tsp
Black pepper powder – 1½ tsp
Garam masala – 1 tsp
Salt – to taste
Whole Spices
Cinnamon – 1 small piece
Cloves – 4
Fennel seeds – 1½ tsp
Cumin seeds – 1 tsp
Thick coconut pieces – ¼ cup (optional but authentic)
Lemon juice – 1 tbsp (optional)
Method
Cook the mutton
Pressure cook mutton with turmeric, salt, and enough water for 5–6 whistles till soft.
Keep the cooked mutton and stock aside.
Prepare chukka masala
Heat oil in a wide pan.
Add fennel seeds, cumin seeds, cinnamon, and cloves.
Add curry leaves and green chillies.
Add sliced onions and sauté until deep golden brown.
Add aromatics
Add ginger garlic paste and sauté till raw smell disappears.
Spice it up
Add red chilli powder, coriander powder, pepper powder, and garam masala.
Sauté on low flame till oil separates.
Add mutton
Add cooked mutton (without excess stock).
Mix well and cook on medium-high flame.
Add coconut pieces if using.
Chukka finish
Roast, stirring continuously, till mutton turns dark, dry, and slightly crispy.
Sprinkle lemon juice and extra curry leaves if desired.
Serving Suggestions
Serve hot with parotta, dosa, appam, or steamed rice
Perfect side for rasam or curd rice