Mutton Cashew Nuts Fry Recipe/Mutton Chukka Varuval/Spicy Mutton Chukka –Sunday Special/Mutton Mundhiri Paruppu Varuval.

Today, I am going to share one of my mom’s signature recipes – Mutton Cashewnut Fry/Mutton Mundhiri Paruppu Varuval. I love this mutton fry a lot and mom usually makes this on a Sunday for lunch. The soft and spicy goat meat roasted well with perfect blend of masalas along with crunchy cashew nuts, tastes heavenly. My whole family loves this mutton fry a lot. It is a foolproof recipe which nobody can go wrong. Do try out this tempting mutton fry and post your comments here. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Mutton Cashew nuts fry with step by step photos…

Ingredients

Mutton/Goat Meat	½ kg
Ginger Garlic Paste	3 tbsp
Red Chilli Powder	2 tsp
Coriander Powder	1 ½ tsp
Turmeric Powder	1 tsp
Cashew Nuts	15-20 chopped
Salt	As needed
Mint/Pudhina	10-12 leaves

To Grind

Onion	1 big or 2 small
Green Chillies	5-6

For Tempering

Oil	3 tbsp
Fennel Seeds	1 tsp
Cloves	4
Cinnamon Sticks/Pattai	One stick [2 inches]
Cardamom/Elachi	2-3

Preparation Time: 10-15 minutes                       Recipe Category: Main Course

Cooking Time: 30 minutes                                    Recipe Cuisine: Tamil Nadu, India

Serves: 6-8
Author: Priya Anandakumar

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

Method

Cut the mutton/goat meat to small pieces. Wash it thoroughly with cold water at least 2-3 times. Finally add ½ tsp of turmeric powder mix thoroughly, let it sit for 10 minutes, then wash the mutton and keep it aside.

Peel the onions, cut into cubes. Add green chillies and grind it in the mixer coarsely and keep it aside.

Add the washed mutton to the pressure cooker, add red chilli powder, coriander powder, turmeric powder, salt, ginger& garlic paste – 1 ½ tbsp and ¾ cup of water.

Pressure cook for 4-5 whistles and switch off the stove. Let the steam release completely.

Heat oil in a kadai/pan, add fennel seeds, cinnamon sticks, cloves, cardamom and let nice aroma fill the room.

Now add ground onion & green chilli paste to the tempering .

Add the ginger & garlic paste-1 ½ tbsp to the kadai and sauté well until the raw smell vanishes.

Add the cashew nuts and fry really well.

Meanwhile open the pressure cooker and check if the mutton is cooked well, if not cook for 2 more whistles.

Add the cooked mutton along with the masala to the tempering.

Add the mint leaves to the mutton and fry well until all the water is evaporated and the mutton turns chukka.

Yes, delicious, spicy and tempting Mutton mundhiri paruppu varuval is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more interesting and authentic recipes from my kitchen.

Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc here, Mutton/goat Meat Recipes,Fish & Egg Recipes

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Have a great day and enjoy.

Until then I am signing off…