Mutton Chukka Varuval

Instructions

1. 1

   Marinate and Pressure Cook Mutton

   • In a mixing bowl, combine the mutton pieces with 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger garlic paste, and 0.5 tsp salt. Mix thoroughly to coat each piece. Let it marinate for at least 20 minutes.
   • Transfer the marinated mutton to a pressure cooker. Add 0.5 cup of water.
   • Secure the lid and cook on medium heat for 5-6 whistles, or for about 20-25 minutes until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Open the cooker, then carefully separate the cooked mutton pieces from the broth. Reserve both the mutton and the broth for later.
2. 2

   Prepare the Masala Base

   • Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. A cast-iron pan works best for this recipe.
   • Add the fennel seeds and let them sizzle and become aromatic, for about 30 seconds.
   • Add the peeled pearl onions and sauté for 6-8 minutes until they soften and turn a light golden brown.
   • Add the slit green chilies and one sprig of curry leaves. Sauté for another minute.
   • Stir in the remaining 1 tbsp of ginger garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3. 3

   Roast the Mutton

   • Reduce the heat to low. Add the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, and the freshly crushed black pepper. Stir and cook for 30-40 seconds until fragrant.
   • Add the cooked mutton pieces to the pan along with the remaining 1 tsp of salt. Toss well to coat the mutton evenly with the spices.
   • Increase the heat to medium. Begin roasting the mutton, stirring occasionally. The mixture will start to dry out.
   • When the pan becomes dry, add 2-3 tablespoons of the reserved mutton broth to deglaze the pan and add moisture. Scrape the bottom of the pan to incorporate all the flavorful bits.
   • Continue this cycle of roasting until dry and adding broth for about 15-20 minutes. This process is key to developing the deep, roasted flavor. Continue until the masala clings tightly to the mutton and the pieces are well-browned.
4. 4

   Garnish and Serve

   • Once the mutton is perfectly roasted, stir in the garam masala powder and the remaining sprig of curry leaves. Cook for one final minute.
   • Turn off the heat. Squeeze the fresh lemon juice over the chukka and give it a final mix.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot as an appetizer or as a side dish with sambar rice, rasam rice, or parottas.