Mutton Chukka

🔥 Prep

• Wash 400 g mutton thoroughly and cut into bite-sized pieces (approx. 1.5-inch cubes).
• Peel 15 pcs shallots and halve or quarter them depending on size; keep separate from other aromatics.
• Crush 1 tsp fennel seeds coarsely using a mortar and pestle.
• Freshly grind 2 tsp black peppercorns to a coarse powder; do not use pre-ground powder for authentic flavor.
• Measure out 1 tbsp ginger garlic paste, 1 tsp chilli powder, 1.5 tsp salt, 20 pcs curry leaves, and 4 tbsp sesame oil into separate small bowls for quick access.

🔥 Cook

• 1. Place the 400 g mutton pieces in a pressure cooker with 1/2 cup water and 0.5 tsp salt; cook on high heat for 3 whistles (approx. 12-15 minutes), then lower heat and simmer for 5 minutes; turn off heat and allow pressure to release naturally.
• 2. Drain the cooked mutton, reserving the stock for soup or gravy if desired; pat the mutton pieces dry with a paper towel to ensure proper frying.
• 3. Heat 4 tbsp sesame oil in a heavy-bottomed iron kadai or wide non-stick pan over medium-high heat until shimmering but not smoking.
• 4. Add the crushed 1 tsp fennel seeds and 10 pcs curry leaves; fry for 30 seconds until the fennel turns aromatic and leaves turn crisp.
• 5. Add the 15 pcs shallots and sauté on medium heat for 8-10 minutes until they turn golden brown and caramelized at the edges.
• 6. Stir in 1 tbsp ginger garlic paste and cook for 2 minutes on medium-low heat until the raw smell disappears completely.
• 7. Reduce heat to low; add 1 tsp chilli powder, the freshly ground 2 tsp black pepper, and the remaining 1 tsp salt; stir quickly for 10 seconds to bloom the spices without burning.
• 8. Immediately add the drained mutton pieces; increase heat to medium-high and stir-fry vigorously for 5-7 minutes until the mutton is well-coated with the masala, the moisture evaporates, and the oil separates slightly at the sides.
• 9. Add the remaining 10 pcs curry leaves; toss for a final 1 minute on high heat until the leaves are crisp and the dish is dry (Chukka consistency).
• 10. Turn off the heat and let the mutton rest in the hot pan for 5 minutes to absorb the residual flavors.

🔥 Serve

• Transfer the Mutton Chukka to a serving bowl; garnish with a few extra fried curry leaves if available.
• Serve hot as a dry side dish with steamed rice, sambar, and rasam, or alongside soft parottas and onion raita.
• Pair with a simple cucumber-coconut salad to balance the heat from the black pepper.