Mutton Capsicum Chukka

                                      Mutton capsicum chukka

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Ingredients

                Mutton                                   ½ kg

                Coriander powder                1 ½ tsp

                Chili powder                          ½ tsp

                Garam masala powder        ½ tsp

                Ginger garlic paste                1 ½ tsp

                Coriander leaves                    for garnish

                Tomato chopped                    1 no

                Big onion chopped                 1 no

                Capsicum chopped                 1 no

                Required salt

For seasoning

                Oil                                             2 tbsp.

                Fennel seeds                           1 tsp

                Curry leaves                            1 strand

For dry roast and grind

                Pepper                                      1 tsp

                Cumin seeds                            1 tsp

                Fennel seeds                            ½ tsp

For grind

              Shredded coconut                    3 tbsp

              Cashew                                       3 no

              Poppy seeds                               ½ tsp

              Fennel seeds                              ½ tsp

 

Method

1.       Heat a pressure cooker with oil. Once oil heats add washed mutton pieces and ginger garlic paste. Saute well.

2.       Then add all the powders, mix it well. Then add coconut paste and tomato. Saute well.  pressure cook until the mutton cooks well. ( 4 to 5 whistles)

3.       After pressure release, open the lid and cook till the gravy turns thick consistency(shown in the picture)switch off the flame. Keep it aside.

4.       Heat a pan with oil, once oil heats add fennel seeds and curry leaves. Then add chopped onion and capsicum. Sauté 1 min. Then add mutton dry gravy. Add salt. Mix it well.

5.       Then add 1 tbsp of dry roasted powder. Saute until the mutton pieces well coated with masala and becomes dry.( shown in the pictures)

                          Garnish with coriander leaves.

 

                     Serve it  with white rice  and rasam

                                  

 

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