HOW TO MAKE MUTTON CHUKKA
Ingredients:
Mutton – 1/2kg
Big Onion (Chopped) – 2
Tomato (Chopped) – 2
Ginger Garlic paste – 3 tsp
Oil and Salt.
Marinating ingredients:
Turmeric Powder – 1/2 tsp
Chili Powder – 1tsp
Salt – 1 tsp
Lemon Juice – 1 tsp
Masala:
Fennel seeds- 11/2 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Pepper corn – 1tsp
Red chili -4
Cinnamon stick- 1 medium sized
Cloves -2
Cardamom -1
Seasoning Ingredients:
Cinnamon stick- 1, Cloves -2
Cardamom -1, Curry leaves, Green
chili -1 or 2
Fennel seeds – 1 tsp
Method:
1. Marinate
the Mutton with the given ingredients (Turmeric, chilli powder, salt and Lemon
juice) for more than 30 minutes.
2. Dry
roast the given ingredients for masala in a pan without oil and blend it as
powder.
3. Chop
the onion and tomatoes in to fine cubes and prepare fresh Ginger garlic paste.
4. Pressure
cook the mutton by adding little bit oil and ½ cup of water for 3 to 4
whistles.
5. Now
in a big pan add 3 tsp oil and season the given ingredients.
6. Add
the onion and thaw it for 2 minutes until it turns golden color.
7. Add
the ginger garlic paste and cook for 2 minutes until the raw smell goes out.
8. Now
add the salt and the tomatoes and cook it for 2 minutes until the tomatoes get
smashed.
9. Add
the pressure cooked Mutton with the stock and mix well.
10.Now add the roasted powder, mix well and let
it cook for a while covering the lid of the pan.
11.Once it comes to deserving thick
consistency season it with Coriander leaves.
Pictorial Representation:
MARINATING INGREDIENTS |
MARINATE THE MUTTON WITH THE GIVEN INGREDIENTS FOR 30 MINUTES |
PRESSURE COOK THE MARINATED MUTTON WITH 2 TSP OIL AND 1/2 CUP WATER FOR 3 TO 4 WHISTLES |
MASALA INGREDIENTS |
DRY ROAST THE GIVEN INGREDIENTS |
SEASONING INGREDIENTS |
GINGER GARLIC PASTE AND GROUND MASALA |
FINELY CHOPPED TOMATOES
|
ADD THE FINELY CHOPPED ONION |
ADD THE GINGER GARLIC PASTE |
ADD THE TOMATOES AND COOK FOR 2 MINS |
ADD THE MUTTON WITH THE STOCK |
ADD THE GROUND MASALA AND MIX WELL |
COOK FOR A WHILE COVERING THE LID AND SPRINKLE THE CORIANDER LEAVES |
COOK IT UNTIL IT GETS THICKER IN CONSISTENCY AND SPITS OIL |
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