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Spicy Meat Fry (Mutton/Lamb/Chicken/Beef - Chukka Varuval)

The meat is cooked to tender soft, a blend of spices and herbs are combined to perfect the flavours. Every bite is infused with bursts of richness. An aromatic dish simply finger-licking delicious.
Course curry, Side Dish

Ingredients

  • 1 lb Meat lamb, mutton, chicken, beef
  • 2 - 2 & 1/2 cup Water
  • 1 tbsp Ginger/Garlic minced or paste
  • 1 tbsp Chili powder
  • 1 tsp Turmeric powder
  • 1 & 1/2 tsp Black pepper powder
  • Salt as needed
  • 1 & 1/2 tbsp Olive oil
  • 1/2 tsp Cumin seed
  • 1/2 tsp Fennel seed
  • 2-3 Sun-dried red chilli pepper
  • Curry leaves
  • 1 medium-size Onion sliced
  • 3 Cardamons
  • small piece Cinnamon
  • 3 Cloves
  • 1 medium-size Tomato diced
  • 2 Green chilli
  • 1 tbsp Coriander powder
  • 1/2 tbsp Garam masala powder
  • 1/2 tbsp Cumin powder
  • Coriander leaves optional

Instructions

  1. Start by cooking the meat to a tender soft first. Either by using the stove or the pressure cooker. We used the pressure cooker to cook this dish.

  2. Add the 1 lb meat, 2 cup water to it, 1/2 tbsp ginger/garlic paste or minced, 1 tbsp chilli powder, 1 tsp turmeric powder, about 1/2 tsp black pepper, and salt as needed.
  3. If your using the stove add another 1/2 cup more water and let it cook until the meat is soft. If using a pressure cooker. Wait for about 3-4 whistles and the meat should have turned tender.
  4. On medium-high flame, use a deep wide open pot or a pan and heat 1 and 1/2 tbsp of olive oil. Add 1/2 tsp cumin seeds and 1/2 tsp fennel seeds.
  5. When the seeds start to sizzle add curry leaves, 2- 3 sun-dried red chilli pepper and give it a mix. Next, add 1/2 tbsp ginger/garlic paste or minced along with the medium-size onion cut into slices.
  6. When the onions are turning soft, add 3 cardamons, a small piece of cinnamon, 3 cloves and give it a good mix.
  7. Next, add a medium-size tomato diced along with 2 green chilli slices and mix well and let it cook until the tomato starts softening.

  8. Then throw in the following spices: A tbsp of coriander powder, 1/2 tbsp of garam masala powder, 1/2 tbsp cumin powder, as well as 1 tsp of black pepper powder. Give it a good mix and let it cook for a minute before adding the precooked meat and the water along with it.

  9. Cook until the liquid evaporates from the curry. Time to time give it a good mix to avoid burning the bottom. 

  10. It will start to thicken slowly. Cook until you reach the desired curry consistency you prefer. The longer you keep the thicker it will get. When the oil separates from the spices. Add coriander leaves (optional) for the smell, flavour and for garnishing. Take off the stove and serve while it's still warm.