Mutton (Boneless) – 1 Kg
Chilli powder – 2 ½ tbsp
Turmeric powder – ¾ tsp
Black pepper powder – 1 tbsp
Curry Masala powder – 1 ½ tbsp
Salt to taste
Ginger paste – 1 tbsp
Garlic paste – ¾ tbsp
Gingelly oil – 150 ml
Sour Curd – 3 tbsp
Cashewnuts – 50gms
Curryleaves – a few
Method of Preparation:
- Cut the mutton into medium size pieces. Wash the mutton thoroughly and drain it. Put the mutton pieces in a basin, add sour curd, chilli powder, turmeric powder, black pepper powder, curry masala powder, salt, ginger and garlic paste into the mutton pieces. Mix it well and allow the mutton pieces to marinate for one hour.
- Heat gingelly oil in a Not-stick kadai, splutter curryleaves and now add marinated mutton pieces in it. Fry the mutton pieces well till the water from mutton dries out completely.
- Add the required amount of water to boil the mutton. Stir it continuously. Once the mutton is cooked, fry till the oil from mutton ooze and dries out well. Add the whole cashewnuts into the Chukka, mix well and then take it out from fire. Now the luscious Mundiri Mutton Chukka is ready to eat. This recipes taste better to eat with variety rice preparation.
