Ever craved a bold, peppery mutton dish that’s dry, spiced, and perfect for scooping up with rice or rotis?
Say hello to Mutton Chukka (Mutton Pepper Masala fry)—a restaurant‑style dry roast that showcases tender, marinated mutton tossed with shallots, curry leaves, and cracked black pepper. Ready in under an hour, this chukka turns any meal into a celebration.
Why Mutton chukka Should Be on Your Menu
- Intense, layered flavors: A robust marinade combined with post‑cook sauté infuses every bite with spice and umami.
- Perfect texture: Pressure cooking locks in juiciness; final roasting evaporates excess moisture for a dry, crisp finish.
- Versatile serving: Enjoy it solo, alongside sambar rice or rasam rice, or tuck into hot rotis and parathas.
- Easy to scale: Double or triple the recipe for gatherings—chukka holds its flavor even when reheated.
Ingredient Breakdown
- Boneless Mutton: Choose thigh or shoulder cuts for tenderness and flavor absorption.
- Marinade Spices (Turmeric, Chili, Coriander, Cumin Powders): Build a warm, earthy base.
- Lemon Juice: Tenderizes meat and adds bright acidity.
- Ginger‑Garlic Paste & Salt: Penetrate deep into the meat for savory punch.
- Shallots: Caramelize quickly, adding sweetness and texture.
- Green Chilies & Curry Leaves: Contribute fresh heat and aromatic notes.
- Cracked Black Pepper: The star spice—coarse grind ensures bursts of piquant heat.
- Gingelly (Sesame) Oil: Traditional fat that imparts a nutty undertone.
How It All Comes Together
- Marinate the Mutton:
In a bowl, toss cleaned mutton pieces with salt, turmeric, red chili, coriander and cumin powders, lemon juice, and ginger‑garlic paste. Pro Tip: Marinate at least 30 minutes—or up to 2 hours—for deeper flavor. - Pressure‑Cook to Tenderize:
Transfer marinated mutton into your cooker with a splash of water. Cook for 4–5 whistles on medium‑low flame until the meat yields easily to a fork. Set aside, reserving any released juices. - Sauté the Aromatics:
Heat gingelly oil in a wide pan. Add sliced shallots and sauté until they begin to turn golden. Toss in slit green chilies and curry leaves for that instant aroma boost. - Roast the Mutton:
Gently fold cooked mutton into the pan along with its juices. Stir-fry on medium heat for about 10 minutes, allowing excess moisture to evaporate. Once the edges of the meat start to crisp, sprinkle cracked black pepper and toss well. - Finish & Garnish:
Turn off the flame, transfer the dry, peppery mutton to a serving bowl, and top with freshly chopped coriander leaves.
Pro Tip: For ultra-soft mutton, marinate it overnight in the fridge—this lets the spices deeply penetrate and tenderizes the meat even more, making each bite melt in your mouth.
What Goes Along
- Sambar Rice or Rasam Rice: The traditional combo—chukka’s heat pairs beautifully with tangy sambar or rasam.
- Chapati or Paratha: Let the roast’s oily succulence coat each warm flatbread layer.
- Lemon Wedges: Squeeze fresh juice to elevate the flavors even further.
How to Serve
Arrange Mutton Chukka in a shallow bowl. Garnish with coriander and extra curry leaves for color. Serve immediately with rice or breads, alongside raita or chutney of your choice.
Packing & Storage
- Make‑Ahead: Marinate the mutton overnight for deeper flavor; pressure‑cook just before serving.
- Storage: Keeps in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop to crisp up the edges.
- Freezing: Portion into freezer‑safe bags (without garnish) and freeze for up to one month. Thaw overnight and reheat to restore that signature roast texture.
Party & Bulk Preparation
- Double Batch Method: Use two wide pans or burners to roast larger quantities without steaming—this ensures each piece crisps evenly.
- Serve Buffet Style: Keep chukka warm on a low‑heat chafing dish. Offer bowls of rice, breads, raita, and pickles for guests to build their own plates.
Mutton chukka (Mutton Pepper Masala fry)
Description
Restaurant‑style Mutton chukka features boneless mutton marinated in turmeric, chili, coriander, and cumin powders with lemon and ginger‑garlic, pressure‑cooked until tender, then dry‑roasted with shallots, green chilies, curry leaves, and cracked black pepper for a flavorful, crispy finish. Perfect with sambar rice, rotis, or as a standalone roast.
Ingredients
Marinated Mutton
Mutton chukka
Instructions
Prep Work
-
Clean Mutton
Wash and clean the mutton pieces, then pat them dry
-
Marinate Meat
Combine mutton with salt, turmeric, chilli, coriander, cumin, lemon juice, and ginger‑garlic paste. Mix well and let sit for 30 minutes.
-
Slice & Slit Veggies
Slice shallots, slit the green chillies, and pluck the curry leaves; set aside. -
Chop Garnish
Finely chop coriander leaves and set aside for later.
Method
-
Pressure Cook
Transfer marinated mutton to a cooker, add a little water, seal lid, and cook until you hear 4–5 whistles.
-
Rest Meat
Turn off heat, let the pressure drop, then carefully open and set cooked mutton aside with its juices. -
Sauté Shallots
Heat half the oil in a wide pan, add sliced shallots, and sauté until they start to turn golden. -
Add Chillies & Leaves
Add slit green chillies and curry leaves to the shallots, stir for a minute until fragrant. -
Fry Mutton
Gently add cooked mutton with its juices, stir well, and cook until most moisture evaporates (about 10 minutes).
-
Season With Pepper
Sprinkle pepper powder over the meat, mix thoroughly, then turn off heat. -
Garnish & Serve
Transfer to a serving bowl, garnish with chopped coriander, and enjoy!
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 12g60%
- Cholesterol 120mg40%
- Sodium 700mg30%
- Potassium 350mg10%
- Protein 32g64%
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
