Tamil Nadu Mutton Chukka (Dry-Roasted Pepper Mutton)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 700 g goat or mutton, bone-in pieces
- 2 onion, finely sliced
- 6 garlic cloves
- 20 g fresh ginger
- 15 curry leaves
- 5 dried red chillies
- 1 tbsp black peppercorns
- 1 tsp fennel seeds
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 376 kcal
- Protein
- 33.3 g
- Carbohydrate
- 9.6 g
- of which sugars
- 4.5 g
- Fat
- 22.1 g
- of which saturates
- 12.3 g
- Fibre
- 2.6 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the dried red chillies, black peppercorns and fennel seeds for 1-2 minutes, then grind to a coarse powder.
- 2
Put the mutton pieces in a large pan with the ground turmeric and enough water to just cover; bring to the boil, then cover and simmer for 45 minutes until almost tender. Drain, reserving the cooking liquid.
- 3
Heat the coconut oil in a wide pan, add the sliced onion and fry for 8 minutes until golden.
- 4
Add the garlic, ginger and half the curry leaves, and fry for 2 minutes.
- 5
Add the drained mutton and the ground spice mix, and fry over a high heat for 10-12 minutes, stirring often and adding a splash of the reserved cooking liquid if it catches, until the mutton is well browned and no pink remains.
- 6
Stir in the remaining curry leaves and cook for 1 minute more.
- 7
Serve hot with rice.
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