Mutton Chukka Varuval

The word chukka refers to dry curry. My Husband loves mutton. Usually i'll do biryani or gravy in mutton. But for longtime, i want to try the dry version of mutton. One day 'S' bought boneless mutton and came. I really don't want to spoil the pieces by adding in biryani. I serched for boneless recipes. Then finally i found mutton chukka. The original recipe calls for more spicy but, I always prefer mild spiciness, but you can adjust accordingly.

Ingredients:

For Cooking Mutton:

• Boneless Mutton - 250gms
• Turmeric powder - 1/4 tsp
• Ginger garlic paste - 1 tbsp
• Salt - 1/2 tsp
• Water - 1/2 cup

Others:

• Small onion - 10
• Tomato - 1/2
• Garlic - 4 cloves
• Red chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Turmeric powder - 1/8 tsp
• Green chilly - 1
• Coconut powder - 1 tsp OR Coconut milk - 2 tbsp
• Bay leaves - 1
• Cinnamon stick - 1 inch
• Cloves - 1
• Curry leaves
• Salt to taste
• Oil - 2 tbsp

Cooking Ingredients:

• Pressure cook all the ingredients under for cooking mutton for 4 to 5 whistles. Keep it aside and reserve half cup of its water.
• Heat oil in a pan. Add bay leaves, cinnamon, cloves and curry leaves.
• Add garlic and green chilly and saute for a min.
• Add onion and saute till translucent.
• Add tomato and cook for a min.
• Add the spice powders and add the reserved water. Cook for a couple of mins.
• Add the cooked mutton pieces. Cover and cook for 3 to 4 mins.
• Add Coconut powder and cook till the water evaporates.
• Reduce the flame and cook till it turn brown on both sides. It'll take around 15 mins. Stir it occasionally.
• Serve hot with rice, biryani and pulao.