Posted on | March 8, 2010 | 30 Comments |
I havenâ€™t posted any Tamil recipes in a while, not because Siv is not cooking anymore, but because he has a tendency to stick with a few tried and tested recipes whenever he does. I think I have posted all the dishes that he regularly makes. Today when he said he wanted to cook goat, I asked him to cook something new aka a bloggable dish, as Iâ€™ve been having a creative block lately. So he immediately made a call to his mom, asking for ideas and she gave him a quick and easy recipe for Mutton Chukka.
Chukka means dry in Tamil and I think Mutton Chukka is a term used to describe a generic dry mutton dish. This particular one is a Madurai style mutton chukka recipe. Siv mentioned that it is something like what theyâ€™d serve in a Muniyandi Vilas restaurant. Iâ€™ve never heard of or eaten at a Muniyandi vilas restaurant before, I am not even sure if it is a chain or a type of restaurant. The name just sounds like a place Iâ€™d really like to eat at. Especially if they are serving dishes like this! This recipe is a really simple one, just a few ingredients and minimal work, doesnâ€™t even need onions. I think Siv can add one more to his go-to recipe collection.
- 2lb goat meat, cleaned and cut into small pieces
- 1/4 tsp turmeric powder
- 6 red chilies
- 1 tsp whole black peppercorns
- 1 tsp cumin seeds
- 1â€ť cinnamon stick
- 10 cloves Garlic
- 2 tbsp thinly sliced ginger pieces
- 1 tsp oil
- Salt to taste
- Plenty of curry leaves
Dry roast the spices and grind to a smooth powder. Heat the oil in the same pan and sautĂ© the ginger and garlic. Grind this to a paste with 1tbsp water. Marinate the mutton pieces with salt, turmeric powder, powdered spices and the ginger-garlic paste. Let it marinate for 30 minutes.
Place the marinated mutton in a pressure cooker. Close the cooker and cook for about 6 minutes after the first whistle (after it comes to full pressure) on medium heat. Let it cool naturally. No need to add water, as the meat would give out plenty of liquid during the cooking process.
When the pressure cooker is cool enough to handle, open it. Since goat is very fatty, the liquid in the cooker will have plenty of oil floating in it. We donâ€™t need to use extra oil to fry the mutton. Carefully pour the liquid from the pan into a large sautĂ© pan. Heat this liquid on high heat till most of the water evaporates and only the oil remains. If there isnâ€™t enough fat in the pan, you can always add a tbsp oil into the pan at this point.
Add the cooked mutton pieces along with half of the curry leaves into the pan. SautĂ© till all the liquid is gone and the mutton pieces are browned on all sides. Stir in the remaining curry leaves and remove from the heat.
As with most of my spicy dry dishes, I recommend this with a cold beer. It is best with rice and a really light gravy, like daal.
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