Mutton Chukka

Goat meat is most commonly consumed red meat. The amount saturated fat is more in this meat than unsaturated fat. Goat meat reduces the risk of atherosclerosis and coronary heart disease. It is best source for conjugated linoleic acid (CLA acid).Mutton contains selenium and choline, which are beneficial in warding off cancer.

Goat meat is beneficial for pregnant women as it prevents anaemia during pregnancy in both mother and baby, by increasing the blood haemoglobin levels in the mother and enhancing blood supply to the baby as it contains high amounts of iron (3mg iron/100g of goat meat). Lets make mutton chukka today.


Mutton (Lamb meat or Goat meat) – 1-1/2 kg

Onion – 2

Tomato – 2

Chopped Ginger – 3 teaspoon

Green chilli – 2

Ginger garlic paste – 1 teaspoon

Fennel seeds – 1 teaspoon

Garam masala – 1 teaspoon

Kuzhambu masala – 3 teaspoon

Turmeric powder – ½ teaspoon

Coriander powder – 2 teaspoon

Oil for seasonings

Salt as required


Pressure cook the goat/lamb meat till 6 whistles and cool down. Allow the pressure to release automatically.

Heat a pan and add 30ml of oil. Once oil hot, add fennel seeds and fry until golden in color.

Now add 3 teaspoon of finely chopped ginger, 2 slit green chilli and fry it.

Then add 2 finely chopped onion and stir it. Cook until translucent.

Add 2 finely chopped tomato and stir it. Then add 1 teaspoon of ginger garlic paste and stir it. Cook for 3 minutes.

Add required salt.

Once tomato mushy, add 1 teaspoon of garam masala, ½ teaspoon turmeric powder, 2 teaspoon coriander powder and 3 teaspoon of kuzhambu masala and stir it.

Add ½ cup of water, stir it and cook for 2 minutes.

Now add cooked goat meat along with the cooked broth and stir it.

Close the lid and cook for 15 minutes until the gravy gets dry.

The tasty Mutton chukka is ready to serve.

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