Tamil Nadu
Madurai mutton chukka
Mutton roasted dry with shallots and black pepper. Madurai does not do mild.
75 minTime
34 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original350kcal
34 gprotein
5 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook the mutton with the ginger garlic paste, turmeric, half the chilli powder, salt and water for 5 to 6 whistles. Let the pressure release naturally.
- 2Dry roast the pepper, fennel, cumin and red chillies on low until fragrant. Cool and grind coarse.
- 3Heat the oil, add the whole spices and half the curry leaves, then the shallots. Fry until soft and browned.
- 4Add the coriander powder and remaining chilli powder, then the mutton with its stock. Cook on high until most of the liquid is gone.
- 5Add the pepper powder and the rest of the curry leaves. Fry on medium, stirring, until dark and dry.
- 6Sprinkle coriander and serve with rasam rice, parotta or dosa.
Serve it like this
Heap on a plate with fried curry leaves on top, rasam rice or parotta on the side.
