Mutton Chukka


  • Mutton - 500 g - Cleaned and cut into pieces
  • Onion - 2 medium sized - Finely chopped
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 pinch
  • Chili powder - 1 tbsp
  • Cumin powder - ½ tsp
  • Salt to taste
  • Oil - 2 tbsp


1.   Heat oil in a heavy bottomed pressure pan, add onion and saute until it starts turning golden brown.
2.   Add ginger garlic paste and mutton pieces and stir well. The mutton pieces will start turning pale. At this time, add turmeric powder, chili powder, salt and mix well.
3.   Mutton pieces will itself leave some water, so add ½ cup of water if needed. Pressure cook for one whistle. Then reduce the flame and keep it for 10 min. Switch off the stove and wait until the steam is released completely.
4.   Open the lid and check if the mutton pieces are cooked well. Use a knife or fork to cut the mutton pieces. It should be soft. Then again switch on the stove and keep in medium flame until the gravy gets thickened to desired consistency.