Rub all the spices into the mutton, add water and boil in a Pressure Cooker till 7-8
whistles are heard.
When the steam subsides, open the cooker. Some water will be sill remaining. Let the
mutton boil in the remaining water until the water evaporates completely and the mutton
is cooked to very soft texture
Let the mutton cool down completely. Now shred the mutton with fingers into thin strings.
Heat oil in a Kadai and fry Kaju, whole dry red chillies and curry leaves. Take out when
crisply fried.
In the same Kadai, fry the Ginger garlic paste shredded mutton on medium flame till light brown. Keep
mixing now and then.
It will take approximately 25-30 minutes for the water to dry up and for the mutton to turn
crisp. Put the stove off. Now add the fried Kaju, dry chilli and curry leaves along with
chaat masala and chilli powder into the mutton. Toss well and let it cool.
Once the mutton is completely cooled down, store it in an air tight container. The mutton
chudwa can stay fresh for at least a month or more. This dish tastes very well with Dal
rice or even with Ghee and rice.