Mutton Sukka

Name: Mutton Sukka
Total time: 3600 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 125 grams Mutton; 1/16 tsp - A pinch Turmeric Powder; 1/4 tbsp Chilli Powder; 3/8 tbsp (approximately 1/4 + 1/8 tbsp) Coriander Powder; Salt - To Taste; 1/2 tbsp Ginger Garlic Paste; 1/2 tsp Oil; As needed Water; 3-4 Dry Red Chilli; 1/4 tbsp Black Pepper Seeds; 1/4 tbsp Fennel Seeds; 1/4 tsp Cumin Seeds; 5-6 Shallots; 1/4 Tomato of a medium-sized tomato; A few leaves Curry Leaves; A few leaves Coriander Leaves; A small piece of cinnamon stick Whole Garam Masala; 1-2 cloves; 1 small bay leaf; 1 cardamom pod; Oil

Sakthi Keerthi @sakthifusion22

That's a great choice! Mutton Sukka is a flavorful and aromatic South Indian dish that's loved by many. I came across this recipe from Chef Deena's kitchen, and the way he prepared it inspired me to give it a try myself. What makes this dish special to me is its rich blend of spices, the depth of flavor in the marinated and pressure-cooked mutton, and the roasted masala mix that adds that extra kick.

My favorite way to enjoy Mutton Sukka is by serving it with plain white rice and a side of tomato pepper rasam. The combination of tender, spicy mutton, fluffy rice, and the tangy, spicy rasam is simply delightful. It's a comforting and satisfying meal that brings warmth and a touch of nostalgia, especially when prepared following a beloved chef's recipe.

I find it not only delicious but also a wonderful reminder of the diversity and depth of Indian cuisine. Cooking this dish brings the flavors of South India to my kitchen, and it's a dish I enjoy making and savoring with family and friends.

Sakthi Keerthi @sakthifusion22

Saved

Ingredients

1 hrs

1 serving

For Mutton Marination
125 gramsMutton
1/16 tsp - A pinchTurmeric Powder
1/4 tbspChilli Powder
3/8 tbsp (approximately 1/4 + 1/8 tbsp)Coriander Powder
Salt - To Taste
1/2 tbspGinger Garlic Paste
1/2 tspOil
As neededWater
For the Masala:
3-4Dry Red Chilli
1/4 tbspBlack Pepper Seeds
1/4 tbspFennel Seeds
1/4 tspCumin Seeds
For Cooking:
5-6Shallots
1/4Tomato of a medium-sized tomato
A few leavesCurry Leaves
A few leavesCoriander Leaves
A small piece of cinnamon stickWhole Garam Masala
1-2cloves
1small bay leaf
1cardamom pod
Oil

Saved

Steps

1 hrs

1

Wash and clean the 125 grams of mutton thoroughly and drain excess water.
2

In a bowl, marinate the mutton with a pinch of turmeric, 1/4 tbsp of chili powder, 3/8 tbsp of coriander powder, a pinch of salt, 1/2 tbsp of ginger garlic paste, and 1/2 tsp of oil. Mix well and let it sit for about 15 minutes.
3

Pressure cook the marinated mutton with a little water until it's tender and cooked. It may take 4-5 whistles in a pressure cooker.
4

In a separate pan, roast 3-4 dry red chilies, 1/4 tbsp black pepper seeds, 1/4 tbsp fennel seeds, and 1/4 tsp cumin seeds until they become fragrant. Let them cool.
5

Grind the roasted spices to a slightly coarse texture. This is your masala mix for the Mutton Sukka.
6

Heat oil in a separate pan and add shallots, a few curry leaves, and a small piece of cinnamon stick, 1-2 cloves, 1 small bay leaf, and 1 cardamom pod (whole garam masala). Sauté until shallots turn slightly translucent.
7

Add 1/4 of a medium-sized tomato finely chopped and sauté until the tomato softens.
8

Add the cooked mutton (without the excess stock water) and sauté until it absorbs the flavors and onions and tomatoes appear as a whole.
9

Add the ground masala mix (approximately 1 tbsp) and adjust the quantity for your preferred level of spiciness.
10

Add a pinch of turmeric, 1/8 tbsp of coriander powder, and 1/4 tbsp of chili powder. Mix and cook for 2 minutes.
11

Add salt to taste and a few coriander leaves. Mix everything thoroughly and cook for another minute.
12

Serve your delicious Mutton Sukka with Tomato Pepper Rasam & white rice.