Madurai Mutton Chukka

An authentic dish from the seat of the Pandya Empire

Serves 2 to 3 

Ingredients 
Group I

• 500 grams mutton (I always use tender, male goat shoulder meat)
• 2 green chilli peppers
• 1 tomato, diced
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• salt to taste

Group II

• 1 tsp garam masala powder
• 1 tsp pepper powder
• 1 tbsp poppy seed - cashew paste
• oil
• 1/2 cup yogurt
• salt to taste

To Grind

• 4 dry red chilli peppers, long 
• 1 tbsp ginger garlic paste
• 50 grams pearl shallots (pearl onions)

Preparation

• Pressure cook mutton with ingredients from Group I and set aside.
• Heat oil in a pan and add garam masala, pepper powder and 3 tbsp ground paste. 
• Add pressure cooked mutton and yogurt and allow to boil till oil floats on top.
• Add salt to taste and pressure cook mutton again.
• After pressure is released, add poppy seed - cashew paste and boil again till liquid is absorbed and the mixture is dry.
• Heat oil in another pan and shallow fry the mixture till well browned and roasted on all sides.
• Switch off and serve hot with rice and sambar.