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Mutton Chukka Gravy is a semi gravy that goes well with ghee rice, idly, dosa, or steam rice. This recipe calls for very fewer ingredients without compromising the taste. I have been preparing this recipe for almost 9 years now and every time it’s a great hit in my house. I have shared this recipe with many of my friends and they all loved it.
This is my aunt’s recipe. She is a great cook and I enjoy eating this mutton chukka at her place. She makes this often and sends it to me especially on Sundays. I truly enjoyed her food. Each recipe is unique and delicious. I treasure most of her recipes and happy to share her recipe with you all today.
Mutton Chukka Gravy is cooked with handmade powder, unlike other recipes where we use different spice powders. We get a better taste if we cook them with shallots (small onions) and also use a generous amount of curry leaves. I have used dried curry leaves today since I don’t have fresh ones in hand due to lockdown. I have used boneless lamb but you can even use mutton/lamb on the bone. I use boneless because we can enjoy each piece completely.
Mutton is a very common red meat. Lamb is loaded with nutrients, and it is rich in protein, vitamins and essential minerals.
Difference between Lamb and Mutton:
Lamb is a sheep under 12 months old. It cooks really fast since the meat is very tender.
Mutton is a sheep over the age of one year. It takes a little longer time because the meat is matured.
Check out the recipe video here:
Tips to make perfect Mutton Chukka Gravy:
- Try to use shallots (small onions) for better taste. if you don’t have shallots then use big onions.
- Do not use any other spice powders or ingredients other than what we have mentioned in this recipe.
- Don’t add any store-bought powder. It will change the entire dish.
- Use more fresh curry leaves. That adds more flavour to the gravy.
- Mix mutton/Lamb along with the masala before adding the water. It will help the masalas to mix well with the meat.
- If you use lamb, then cook for 2 whistles. If you use Mutton then cook for 6 to 7 whistles.
- The number of whistles varies depends on the cooker that we use.
- Once the lamb is cooked for 2 whistles, there will be more water in the gravy when you open the cooker so allow the gravy to cook for 4 to 5 minutes to reduce the water and make it a thick gravy.
You may also like:
Ghee Rice/Neychoru
Thalappakatti Mutton Gravy
Mutton Kulambu/Mutton Curry
Thalappakatti Mutton Biryani
Here is how to prepare Mutton Chukka Gravy:
Step 1: To make handmade powder, take 2 cinnamon sticks, 1 tbsp fennel seeds and 10 cloves in a blender and grind it to a fine powder and set it aside.
Step 2: In a pressure cooker, take 2 tbsp oil and add 1 cup shallots (small onions) and saute for few minutes till the onions are translucent.
Once onions are cooked, add 7 to 8 red chillies and saute well. Cook red chillies with onions for few minutes.
Onions are cooked well with red chillies. Now switch off the flame and allow the mixture to cool down completely.
Once the mixture is cool down completely, take them in a blender and grind it to a smooth paste and keep it aside.
Step 3: In the same pressure cooker, add 1/4 cup oil and add handmade powder and saute for a few minutes.
Note: Don’t burn the powder so cook it in very low flame.
Then add ground onion paste and cook for 2 to 3 minutes on medium heat.
Note: Onions are cooked very already so it won’t take much time to cook now.
Once the oil is separated from the masala, add 2 tbsp ginger garlic paste.
Note: Use freshly ground ginger garlic paste for better taste
Now add 1/4 cup curry leaves and saute well with the masala.
Note: Use fresh curry leaves for better taste and flavour. I don’t have fresh ones so using the dried curry leaves. Curry leaves are the main ingredients so don’t skip that part.
Then add 1 tbsp cumin seeds and mix well.
Add little water to avoid burning at the bottom. Then add 1 tsp turmeric
Then add 1 tbsp coriander and saute well with the masala.
Note: Do not add any other powder other than turmeric and coriander powder.
Now washed and cleaned 750 gms mutton/lamb. Then add salt to taste.
Note: I am using boneless lamb.
Now add a handful of coriander leaves and mix well before adding water.
Once lamb/mutton is mixed well with the masala, add 1 cup of water and cover the pressure cooker and cook for 2 whistles.
Note: If you are using lamb, cook for 2 whistles. If you are using mutton, cook for 6 to 7 whistles. Do not add too much water, 1 cup water is enough to cook 750 gms meat.
Once the meat is cooked for 2 whistles, switch off the flame and allow the pressure to release on its own. When you open the cooker, you can see more liquid left in the meat. Add remaining coriander leaves and allow the curry to cook for 4 to 5 minutes on medium heat.
When it is cooked for 4 to 5 minutes, the gravy will become thick and oil will separate from the gravy. Now switch off the flame.
Serve Mutton Chukka Gravy with Idly, Dosa, Ghee Rice or Steam Rice
Mutton is cooked with handmade powder and onion red chilli paste which gives authentic taste to the gravy.
Ingredients
- 750 gms of Mutton/Lamb
- 1 cup Shallots
- 2 tbsp Ginger Garlic Paste
- 7 to 8 Red Chillies
- ¼ cup Curry Leaves
- 1 tsp Cumin Seeds
- 1 tsp Turmeric
- 1 tbsp Coriander Powder
- ½ cup Coriander Leaves
- Salt, to taste
- Oil
- 2 Cinnamon sticks
- 1 tbsp Fennel Seeds
- 10 Cloves
Method
- In a blender, take 2 cinnamon sticks, 1 tbsp fennel seeds and 10 cloves and grind them to a fine powder and set it aside.
- In a pressure cooker, add 2 tbsp oil and add 1 cup shallots (small onion) and saute for 2 minutes. Then add 7 to 8 red chillies and saute well with the onions. Once it is cooked for few minutes. Switch off the flame and allow the mixture to cool down completely. Take them in a blender and make a smooth paste without adding water.
- In the same pressure cooker, add ¼ cup oil, add handmade powder and saute for few seconds and add the onion paste and cook for 2 to 3 minutes along with the handmade powder. Once it is cooked well, oil will separate from the masala.
- Then add 2 tbsp ginger garlic paste and ¼ cup curry leaves and mix well with the masala.
- Now add I tsp cumin seeds and mix well. Then add very little water to avoid burning at the bottom.
- Then add 1 tsp turmeric and 1 tbsp coriander powder and saute well for a minute or till the oil separates from the masala.
- Now add 750 gms mutton/lamb, salt and handful of coriander leaves and mix well with the masala before adding water. This will help the masala to get inside the lamb well.
- Now add 1 cup water (do not add more water) and cover the cooker and cook for 2 whistles for lamb and 6 to 7 whistles for mutton.
- Once it is cooked for 2 whistles, allow the pressure to release on its own.
- Open the cooker, you will see some water still left in the cooker.
- Now cook the gravy for 4 to 5 minutes to reduce the water content.
- Add remaining coriander leaves and mix well.
- Once oil separates from the gravy, switch off the flame and serve with rice or ghee rice.
Notes
1. Try to use shallots (small onions) for better taste. if you don't have shallots then use big onions.
2. Do not use any other spice powders or ingredients other than what we have mentioned in this recipe.
3. Don't add any store-bought powder. It will change the entire dish.
4. Use fresh curry leaves. That adds more flavour to the gravy.
5. Mix mutton/Lamb along with the masala before adding the water. It will help the masalas to mix well with the meat.
6. If you use lamb, then cook for 2 whistles. If you use Mutton then cook for 6 to 7 whistles. The number of whistles varies depends on the cooker that we use.
7. Once the lamb is cooked for 2 whistles, there will be more water in the gravy when you open the cooker so allow the gravy to cook for 4 to 5 minutes to reduce the water and make it a thick gravy.
