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Mutton Sukka Recipe
How to make Mutton Sukka
Mutton Sukka can be eaten any way you want. Some people have it as an evening snack to offer to parties guests, others have it for Sunday lunch with rasam and rice.
- Total Cook Time 45 mins
- Prep Time 20 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
Ingredients of Mutton Sukka
- 500 gms Boneless Mutton
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 200 ml Water
- 1/2 tbsp Oil
- To make Masala Powder:
- 2 tsp Coriander Seeds
- 2 tsp Black Peppercorns
- 1/2 tsp Cumin Seeds
- 3/4 tsp Fennel Seeds
- 2 Red Chillies
- 3 Cloves
- 2 Cinnamon
- 2 Green Cardamom
- 150 gram Small Shallots
- 2 Curry leaves
- 3 Green Chillies
- 2 tsp Ginger Garlic paste
- 3 tbsp Chopped Coriander
- Salt for seasoning
- 4 tbsp Oil
How to Make Mutton Sukka
HideShow Media1.
Take a pressure cooker and add the mutton, turmeric powder, salt, little oil and water. Pressure cook up to 4 whistles till mutton is tender. Alternatively, add all the items in a pan and cover & cook for around 45 mins till meat is tender.
2.
Heat oil in a pan & add the shallots. Fry on medium heat for 1-2 mins and add the slit green chillies and curry leaves. Continue to fry on medium heat for another 5-6 mins till the shallots are translucent and light brown at the edges.
3.
Now add the Ginger Garlic paste and fry on low heat for 2 mins.
4.
Add the boiled mutton along with the stock and give a mix. Bring to a boil.
5.
Take a pan and add all the spices to make the masala powder. Dry roast on low heat for 2-3 mins. Set aside to cool and grind to a coarse powder.
6.
Add the masala powder made in the grinder earlier and give a mix.
7.
Fry this on high heat for around 6-7 mins till all the stock is absorbed and the mutton is fried and becomes dark in colour. - Check and add salt for seasoning if needed at this stage.
8.
Add the chopped coriander leaves and fry on high heat for 1-2 mins till oil separates.