Spicy Mutton Chukka

1Marinate the mutton (2 lbs) pieces with yogurt (½ cup), turmeric powder (1 teaspoon), red chili powder (1 tablespoon), and salt. Let it marinate for at least 1 hour in the refrigerator.

2In a large pan, heat oil over medium heat. Add cumin seeds (½ teaspoon) and green chilies (4-5). Sauté until fragrant.

3Add the finely chopped onions (2) and sauté until golden brown. Stir in the ginger-garlic paste (¼ cup) and cook until the raw smell disappears.

4Add the chopped tomatoes (4), coriander powder (1 tablespoon), and garam masala (1 tablespoon). Cook until the tomatoes (4) are soft and the oil separates from the mixture.

5Now, add the marinated mutton (2 lbs) pieces to the pan. Mix well to coat the mutton (2 lbs) with the masala.

6Cover and cook the mutton (2 lbs) on low heat until tender, stirring occasionally. Add water if needed to prevent sticking to the pan.

7Once the mutton (2 lbs) is cooked and the gravy has thickened, garnish with chopped coriander leaves (¼ cup) and mint leaves (¼ cup). Cook for a few more minutes to blend the flavors together.

8Serve the spicy mutton (2 lbs) chukka hot with rice, roti, or naan. Enjoy the delicious flavors of this authentic South Indian dish!