Mutton Sukka

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with turmeric powder, red chili powder, 1 tbsp of the ginger garlic paste, curd, and 0.5 tsp of the salt.
   • Mix thoroughly to ensure the mutton is evenly coated.
   • Cover and let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2

   Pressure Cook the Mutton

   • Transfer the marinated mutton to a pressure cooker.
   • Add 1 cup of water and mix well.
   • Secure the lid and cook on medium heat for 5-6 whistles, which should take about 20-25 minutes, or until the mutton is tender and cooked through.
   • Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton pieces, reserving the flavorful stock for later use.
3. 3

   Prepare the Sukka Masala

   • While the mutton cooks, heat a small, dry pan over low heat.
   • Add all the whole spices for the sukka masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon, cardamom, and dried red chilies.
   • Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly toasted. Be careful not to burn them.
   • Remove from heat and let the spices cool completely. Grind them into a coarse powder using a spice grinder or mortar and pestle.
4. 4

   Sauté Aromatics and Masala

   • Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the peeled pearl onions and sauté for 5-7 minutes until they soften and turn golden brown.
   • Add the remaining 1 tbsp of ginger garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
   • Add the chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
   • Stir in the freshly ground sukka masala powder and the remaining 1 tsp of salt. Sauté for one minute to cook the spices.
5. 5

   Roast the Mutton

   • Add the cooked mutton pieces to the pan with the masala.
   • Mix well, ensuring each piece is thoroughly coated.
   • Add about 1/4 cup of the reserved mutton stock to moisten the masala and help it cling to the meat.
   • Reduce the heat to low-medium and continue to roast for 10-15 minutes, stirring occasionally.
   • Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces. The oil should start to separate at the edges.
   • If it gets too dry, you can add another splash of the reserved stock.
6. 6

   Garnish and Serve

   • Turn off the heat and garnish with freshly chopped coriander leaves.
   • Serve the Mutton Sukka hot as a side dish with rice and sambar, or as a main with parotta, dosa, or chapati.