Mutton chukka

This includes of 3 stage of preparation.

1 . The basic spice gravy.
2 . Cooking mutton in mild masala.
3. Bring together both the above with  sauting and finish the recipe.

Ingredients :

Stage 1:

For the basic spice gravy :

Spice :
Star anise - 1
Cardamom - 1
Cinnamon -1/2 inch
Saunf - 1/2 tsp
Cloves - 1
Anise flower - 1/2

Shellots - 15 no's (diced to half )
Pepper - 1 tsp
Kashmir chilli - 1 no's
(Or ordinary dry red chili )
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Oil (sesame oil preferred ) - 3 tbsp
Salt a pinch

Stage 2 :

For mutton to cook :

Spice :
Star anise - 1
Cardamom - 1
Cinnamon -1/2 inch
Saunf - 1/2 tsp
Cloves - 1
Anise flower - 1/2

Mutton - 1 kg
Water - immersible amount + 1 cup water
Turmeric powder - 1/2 tsp
Salt to taste
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp

Stage 3 :

The final stage of mixing includes  :

Spice :
Saunf powder - 1 tbsp

Shellots - 8 no's ( sliced )
Tomato -3/4  ( sliced )
Ginger paste - 1/2 tsp
Garlic paste - 1/2 tsp
Oil ( sesame oil ) - 3 tbsp

Preparation :

Stage 1 :

Heat oil in a pan .
Once the oil is hot bring in the spices .
Saute to smell aroma.
Now add the other ingredients.
Saute the till the onions get transparent.
Set aside to cool.
Make smooth paste of it.

Stage 2 :

In a pressure cooker bring in all the ingredients and put the cooker on slow flame for 1/2 an hour.

The pressure varies for cooker to cooker.
Do check after 1/2 an hour if the mutton is cooked.
If not cover and let in slow flame for another 15 minutes.
Once the mutton is cooked add chili powder , dhaniya powder and again cover and cook for 10 minutes on slow flame.

Stage 3 :

Heat up a kadai ( large enough to hold 1 kg )
Heat up oil and add the spice .
Once you smell the aroma add the onions , tomato , ginger paste & garlic paste.
Saute till the oil seperates.
Now add the basic spice gravy and mix well.
To this add the cooked mutton and again mix well.
Leave this in slow flame .
Check salt and add accordingly.

This will take approx 45 minutes to finish.
Keep stiring now and then.
The gravy will reduce and the colour will get dark.
The oil will seperate again.
At this stage add chopped coriander and mix well.

Serve with hot rice , chapathi , naan .

Amazing treat .