Mutton Sukka

Ingredients list for Mutton Sukka

• 450 grams Mutton 1/2 inch cubes
• 1/4 teaspoon Scraped Coconut
• to taste Salt
• 2 Bay leaves
• 1 inch piece Ginger chopped
• 6 cloves Garlic chopped
• 4 Green chillies chopped
• 1/2 Coconut scraped
• 6 Whole dry red chillies
• 7-8 Black peppercorns
• 1/2 teaspoon Poppy seed (khuskhus) paste
• 1/4 teaspoon Fennel seeds (saunf)
• 1/2 teaspoon Cumin seeds
• 6 Cashewnuts
• 2 Cloves
• 6 tablespoons Oil
• 2 medium Onions chopped
• 10-12 Curry leaves

Method

1. Parboil mutton with turmeric powder, salt and bay leaves. Drain and set aside. Dry roast ginger, garlic, green chillies, coconut, whole dry red chillies, black peppercorns, poppy seeds, fennel seeds, cumin seeds, cashewnuts and cloves till fragrant. Cool and grind to a smooth paste with a little water. Heat oil in a deep pan and sauté onions till golden brown. Add curry leaves and the masala paste. Sauté for about five minutes on medium heat.
2. Add the parboiled mutton and continue sautéing, sprinkling little water on the sides of the pan to prevent burning of the mutton or the masala, till the mutton pieces become reddish brown and crisp from outside. Adjust seasoning and serve hot.

Nutrition Info