Mutton Chukka shown with sweet potato & green peas  

Ingredients:

Meat – 3 lb (goat or lamb cut into medium size cubes)

* Whole peppercorns – 2 tbsp

* Fennel seeds – 1 tbsp

* Coriander powder – 1 tbsp

(* Toasted and powdered)

Turmeric powder – 1/2 tsp

Curry leaves

Lemon juice – ½ tbsp

Ginger – 1 tbsp(cut into small pieces)

Salt

Preparation:

Pressure cook the mutton with little water, salt, curry leaves, ginger and turmeric powder. Release the pressure, uncover it and bring it to boil. Now slowly add the toasted powder, stirring continuously until it is dry. Turn off the heat and add the lemon juice.

Note: If there’s excess water after cooking, you can drain some before you add   

          the toasted spices.

Tip: 1. Toss half the onion thinly sliced over the mutton once it has cooled down

           a bit.

       2. When you travel, pack some curd rice, lemon rice or tomato rice along 

           with the chukka it will spice up your trip.