![](https://rasoitime.com/wp-content/uploads/Halwai/plain-mutton-chukka.jpg)
Ingredients:
• 1/4 kg – Mutton
• 1 tbsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• salt to taste
• 1/4 cup – oil
• 2 each – cloves, cinnamon, elaichi
• 15 – Curry leaves
• 2 – tomatoes, medium size
• 2 – onions, medium size
• coriander leaves, for garnishing.
• For paste:
• 1.5 inch – Ginger
• 10 Cloves – Garlic
• 1/2 tsp – pepper
• 1 tbsp – Poppy Seeds
• 3 tsp – grated Coconut
• 1 – Onion
• 1 tsp – fennel (saunf)
• 1 tsp – cumin (jeera) powder
• 1 tsp – coriander (dhania) powder
• 1 tsp – mutton/curry masala powder
Method:
- Heat 2 tsp oil, add saunf and allow it to splutter. Add onion, ginger and garlic and fry till golden brown.
- Now add grated coconut and remaining ingredients and fry. Allow it to cool and make a very fine paste with a little water.
- Heat the remaining oil in a pressure pan and add the spices and curry leaves.
- Now add onion and fry till it is tender.
- Add tomato and the paste and fry till oil separates.
- Add mutton pieces and turmeric powder along with salt and fry for another 10 minutes.
- Add 1 cup of water and pressure cook for 15 minutes
- When the meat is tender, fry over high heat till gravy thickens.
- Finally garnish with coriander leaves.
- This goes well with rice, parathas, ghee rice, curd rice, rasam.
Recipe courtesy of Kiruthiga Keerthi