Chettinad mutton chukka

Ingredients

• 1/4 kg Mutton
• 20 nos Shallots (chopped)
• 2 nos Tomatoes (chopped)
• 2 nos Bayleaves
• 2 nos Cardamom seeds
• Few Curry leaves
• 1/2 teaspoon Fennel seeds
• 3 tablepsoons Gingelly Oil
• Salt
• Chopped coriander leaves for garnishing

To Grind:

• 6 nos Garlic cloves
• 1 tablepsoon Ginger pieces
• 5 nos Dry red chillies
• 1 tablepsoon Coriander seeds
• 1/4 teaspoon Turmeric powder
• 1 inch Cinnamon stick
• 1 no Clove
• 1 teaspoon Peppercorns
• 1 teaspoon Fennel seeds
• 1/2 teaspoon Cumin seeds
• 1 no Cardamom seeds

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Preparation

• Grind all the ingredients given in the list 'To Grind' as fine paste.
• Heat a teaspoon of oil in a pressure cooker add the mutton with salt, saute for few minutes, cook the mutton with grounded paste and half a cup of water for upto 5 whistles or until the mutton gets well cooked.
• Heat the remaining oil, fry the bay leaves, cardamom seeds, curry leaves and fennel seeds, add immediately the chopped shallots.
• Chopped tomatoes and saute for few minutes until the veggies get well cooked, add the already cooked mutton along with the cooked water.
  
• Cook until the water get evaporates and fry until mutton chukka turns a semi gravy or fry until the oil get separates.
• Garnish with chopped coriander leaves and serve immediately!!

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