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Dry‑style meat curry served in a bowl with thick, spice‑coated pieces of meat.

Dry-Style Meat Curry Recipe (Mutton Chukka Varuval)

5 from 1 vote
Tender meat simmered in a rich blend of spices and herbs. A fiery, aromatic dry-style meat curry that’s finger-licking good and crave-worthy fav.
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Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 portions
Ingredients Method

Ingredients
  

Step 1 ingredients
  • 1 lb Meat cut in cubes or small pieces
  • 1/2 tbsp Garlic
  • 1/2 tbsp Ginger
  • 1 tsp Turmeric powder
  • 1 tbsp Chili powder
  • 1 tsp Salt
  • 2 cups Water
Step 2 Ingredients
  • 1 tbsp Oil of your choice
  • 1 Sundried red chili
  • few Curry leaves
  • 1 tsp Fenner seeds
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
Step 3 ingredients
  • 1 medium Onions diced
  • piece Pandan leaf
  • 3 Cardamoms
  • piece Cinnamon stick
  • 3 Cloves
  • 1 medium Tomato diced
  • 2 Green chilies sliced
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp Black pepper powder
  • 1 tsp Garam masala powder
  • Fresh coriander leaves

Method
 

  1. Step 1 - Grab a pressure cooker to add meat, ginger, garlic, chili powder, turmeric, water, and salt. Mix well and set the pressure cooker for 15 minutes until tender.
  2. Step 2 - Heat the oil in a pot over the stove-top. Add sundried red chili peppers, a few curry leaves to sizzle, then add the cumin, fennel, and mustards seeds to continue sizzling.
  3. Step 3 - Add ginger, garlic, and onions. Sauté until golden soft. Stir in a piece of pandan leaf, cardamoms, cinnamon, and cloves. Add tomatoes and green chilies. Cook until tomatoes soften.
    Mix in coriander powder, garam masala powder, cumin powder, and black pepper. Let it cook for a few 2 minutes.
    Add the cooked meat along with a cup of the meat broth from the pressure cooker. Cook until curry thickens. When the oil separates, garnish with fresh coriander.