Chettinadu style mutton chukka ( uppu kari )

Ingredients

• 500 G Lamb Meat ( Curry Cut )
• 250 G Sambar Onion / Baby Shallots
• 1 tablespoons Pepper powder
• 1 tablespoons Ginger and Garlic Paste
• 10-12 Dried Red Chillies
• 1/4 teaspoon Turmeric powder
• 1/2 teaspoon Garam Masala
• 1 tablespoon Fennel Seeds
• 1 Full Garlic Peeled
• 2 Sprigs Curry leafs
• 1/2 Cup Yogurt
• 2 tablespoons Clarified Butter or Desi ghee
• 3 tablespoons Oil
• Salt as per taste.

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Preparation

• In a mixing bowl add the meat, yogurt, turmeric powder, pepper powder, garam masala and the salt mix well cover and allow to marinate for 1/2 hour.
• Heat a pressure cooker with 2 tablespoons oil tip in the marinated meat fry the meat for a bit and add 1/2 cup of water to cook cover the lid and allow the pressure to build once you see steam vapor place the whistle and put the flame on high allow the meat to cook well for five to six whistles.
• Switch of the stove after five whistles and allow the pressure to cool down a bit before opening the lid.
• If you find excess moisture in the meat put the meat back on flame and allow the moisture to evaporate completely from the meat and set aside.
  
• Heat a wok add the 2 tbsp clarified butter and 1 tablespoon oil tip in the fennel seeds fry a bit add the onions fry the onions a bit add the garlic and curry leafs.
• Add the dried red chillies and salt to sfry the onions fry alll the ingredients the onion should turn transparent tip in the meat.
• Fry till the meat has incorporated well into the other ingredients garnish with curry leafs and lime serve hot with south indian meals.