Lamb/Mutton Chukka

Lamb chukka, Dhal and white rice is the most comforting meal you could have with the whole family which can be put together in no time. 

Lamb chukka is a lip-smacking  Chettinad cuisine which is very popular in south India. It is preferable to use lamb with bones to enhance the flavour of the dish. The lamb is a dry roasted dish which is cooked until the meat absorbs all the sauce.

Ingredients - serves 4

  • 250g Jeyel's South Indian Lamb curry cooking sauce 

  • 3 Tbsp sunflower oil

  • 1 sprig  fresh or dried curry leaves

  • 1 tsp Mustard seed

  • 1/2 Diced onion

  • 2 Red Chilli (dried)

  • Chopped coriander for garnishing

lamb chukka 3.jpg


  • Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds

  • Add the curry leaves

  • Once the mustard seed pops add diced onion and saute until soft and golden brown

  • Add 250gms of Jeyel's South Indian Lamb curry sauce and mix it

  • Add the raw meat and mix it until the meat is covered with the sauce

  • Reduce the heat to low flame and cover it with the lid

  • Leave  it to cook for 15-20 minutes or until the lamb is cooked

  • Cook, until there is no water left. Mix at regular intervals to ensure it doesn't stick to the pan

  • Add whole red chillies (do not crush or grind) and chopped coriander. Cook for a minute and switch off the flame. 

  • Serve the chukka with Dhal curry and rice.