Description
A powerful meat dish from Tamil Nadu stir-frying soft-boiled mutton with black pepper, fennel, massive onions, and curry leaves until moisture is gone.
Restaurants serving Mutton Chukka
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Onion
- Garlic
- Ginger
- Black pepper
- Coriander
- Cumin
- Fennel
- Turmeric
- Red chilies
- Curry leaves
- Salt
- Oil
Instructions
- Boil bite-sized cut mutton with turmeric and a little water in a pressure cooker until soft.
- Heat oil in a pan, fry curry leaves, onions, garlic-ginger until deep caramelized, add black pepper, coriander, cumin, fennel, red chilies.
- Add boiled mutton with liquid, stir-fry on high until moisture completely evaporates and black spice paste sticks to the meat to finish.
Learn more Spice, substitutes, tips
Key spices
Intense stimulation of black pepper and sweet aroma of fennel
Substitutes at Japanese supermarkets
Beef shank (can substitute by slow-simmering)
Pairing
Parotta、Indica rice
Trivia
[Hardcore] 'Chukka' means 'dry (no moisture)' in Tamil. Rather than enjoying sauce like curry, chew the meat itself condensed with spice umami, the ultimate feast for non-veg South Indians.
Eating tips & etiquette
[Unique Eating] Tear the spiraled crispy bread (Parotta), firmly sandwich the rich mutton chunk, and bite wildly!
Allergen
Mutton