Mutton Chukka Varuvalஆட்டு இறைச்சி சுக்கா

Name: Mutton Chukka Varuval
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Tamil
Ingredients: 700g bone-in mutton (goat), cut into 2-inch pieces; 2 large onion, finely sliced; 2 medium tomato, chopped; 2 tbsp ginger-garlic paste; 3 sprigs curry leaves; 0.5 tsp turmeric powder; handful fresh coriander (cilantro), chopped; 1 tsp fennel seeds (sombu / saunf); 1.5 tsp black peppercorns; 4 dried red chillies; 2 tsp coriander seeds

⏱ Prep 20m🍳 Cook 45m🍽 Serves 4🌿 Non-veg

Video: HomeCookingShow (YouTube)

Mutton chukka varuval is a dry-fry from Tamil Nadu's Chettinad and broader south Indian tradition — tender mutton cooked until the water evaporates, then roasted with freshly ground spices until each piece is coated in a dark, fragrant masala. The pepper is the hero here, not the chilli: black peppercorns give the dish its slow, building heat. This is the recipe Tamil families make for special occasions and Sunday lunches.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪bone-in mutton (goat), cut into 2-inch pieces700g
▪onion, finely sliced2 large
▪tomato, chopped2 medium
▪ginger-garlic paste2 tbsp
▪oil4 tbsp
▪curry leaves3 sprigs
▪turmeric powder0.5 tsp
▪saltto taste
▪fresh coriander (cilantro), choppedhandful
▪--- Freshly ground masala ---
▪fennel seeds (sombu / saunf)1 tsp
▪black peppercorns1.5 tsp
▪dried red chillies4
▪coriander seeds2 tsp

🌍 Cooking abroad? Substitutions

Bone-in mutton (goat) is traditional and available at halal butchers in any diaspora city. Lamb shoulder substitutes well; reduce pressure cooker cooking by 1 whistle since lamb is more tender than goat.
A pressure cooker is essential for this recipe. Without one, cook the marinated mutton in a covered heavy-bottomed pot with 0.5 cup water on low heat for 60-75 minutes until tender before the roasting step.
Freshly ground masala is what separates a good chukka from a great one — dry-grinding takes 3 minutes and the aroma difference is enormous. Make a larger batch (double or triple) and store in an airtight jar for up to 2 weeks.

Method

1Dry-roast the fennel seeds, black peppercorns, dried red chillies, and coriander seeds in a pan until fragrant. Cool and grind to a coarse powder.
2Heat oil in a pressure cooker over medium-high heat. Add curry leaves, then the sliced onions. Fry until deep golden brown, 12-15 minutes — this caramelized base is the foundation of the flavour.
3Add ginger-garlic paste and saute for 2 minutes until the raw smell is gone.
4Add the tomatoes and cook until soft and the oil begins to separate, about 5 minutes.
5Add the mutton pieces along with turmeric, salt, and half the ground masala. Mix well to coat. Add 1/4 cup water, close the pressure cooker, and cook for 4-5 whistles on medium heat. Let pressure release naturally.
6Open the cooker. If there is still liquid, cook on high heat, stirring, until the water evaporates completely. The mutton should look glossy.
7Add the remaining ground masala and remaining curry leaves. Toss on high heat for 8-10 minutes, scraping the bottom of the pan — this roasting step builds the crust and aroma. Finish with fresh coriander.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.