Mutton Chukka

INGREDIENTS

Boneless Mutton pieces -300 - 400 gms
Pearl onions-20
Tomato-1
Ginger garlic paste-1 tsp
Coriander powder-3 tsps
Chili powder -3 tsps
Turmeric powder-1/2 tsp
Garlic -5 pods (finely chopped )
Salt to taste
Coriander leaves for garnishing ( few )
Oil - 2 tsps + 2 tablespoons

For Seasoning :
Cinnamon - 2 small sticks
Clove - 2
Bay leaf - 1
Curry leaves - 10
Fennel seeds -1 teaspoon

White Masala :

Grated coconut -2 tablespoons
Poppy seeds ( Kas kas  ) - 1 tsp
Fennel seeds-1 tsp

Grind the white masala and keep it aside.

PROCEDURE

1. Wash the boneless mutton pieces with turmeric powder and keep it aside.
2. In a small cooker, heat 2 tsps of oil, add 5 pearl onions chopped and 2 garlic pods chopped and saute    for 2 mins.
3. Then add the cleaned boneless mutton pieces to step 2. Along with this add 3 tsps of coriander powder ,1 tsp of chili powder and 1 tsp of salt and mix the entire stuff well and saute for a min.
4 .Pour 1 cup of water to the above mixture. ( if the mutton is fresh 1 cup of water will do otherwise u need to increase the quantity ). Then close the lid and do not pressure cook, before it whistles remove the cooker from stove. ( the mutton which i used was so fresh and soft that i did this way )
5. Heat 2 tablespoons of oil in a nonstick kadai and season the items one by one in the " For seasoning " section.
 and add the ginger garlic paste, remaining chopped onions and tomatoes and fry for few mins.
6. Once they are fully fried , add the grinded white masala paste and saute well.
7. Open the cooker, pour the gravy ( separate the mutton pieces ) to the above sauteed stuff  along with remaining quantity of chili powder and salt and keep stirring until the gravy thickens.
8. Now add the separated mutton pieces to the above and keep stirring until the dish becomes dry.
 It will take only 5 to 10 minutes.
9. Finally garnish with fresh coriander leaves.