Mutton Chukka (goat) Recipe

Trim excess fat from the goat pieces if desired. Pat pieces dry.

Marinate

In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 1½ tsp salt. Add goat pieces and rub marinade into meat. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or overnight for best flavor and tenderness.

Measure out whole spices and ground spices so they are ready to add during cooking.

Lightly toast cumin seeds, peppercorns, cardamom, cloves, cinnamon and bay leaves in a dry skillet over medium heat for 1–2 minutes until fragrant, then crush lightly (optional) with a mortar and pestle or spice grinder. Keep separate.

Heat oil or ghee in a heavy-bottomed wide pan or kadai over medium-high heat until shimmering.

Add the sliced onions and a pinch of salt. Fry, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Lower heat if onions brown too fast. Remove half the onions and set aside for garnish if you want extra texture.

Increase heat to medium-high. Add toast-crushed whole spices and cumin seeds to the pan with the remaining onions; fry 20–30 seconds to release aromas.

Add marinated goat pieces in a single layer (work in batches if needed). Sear without moving for 3–4 minutes to develop color, then stir and sear other sides for another 3–4 minutes.

Add chopped tomato, slit green chilies and curry leaves (if using). Stir and cook 3–4 minutes until tomato softens.

Stir in ground coriander and the remaining 1 tsp salt (adjust seasoning). Mix well so spices coat the meat.

Pour in 1 cup water or stock, scrape up brown bits from the bottom, bring to a gentle simmer. Cover the pan partially and reduce heat to low. Cook gently until meat is fork-tender and liquid reduces to a thick, concentrated gravy — about 60–75 minutes. Check every 15 minutes, stir to prevent sticking, and add up to ¼ cup extra water if it becomes too dry during cooking.

When mutton is tender and the fat has rendered into the sauce, remove lid and increase heat to medium-high to reduce any excess liquid and concentrate flavors for 4–6 minutes, stirring frequently so pieces brown a bit on edges (this gives the characteristic chukka texture).

Sprinkle garam masala and crushed kasuri methi or fried curry leaves, if using. Stir through and cook 1 minute.

Turn off heat, stir in lemon juice and chopped coriander. Adjust salt and chili as needed.

Transfer to a serving dish and top with reserved fried onions. Serve hot.