Mutton Sukka Ingredients: 500 gms Mutton 7-8 Small Onions, halved 2 sprigs o…

Mutton Sukka


500 gms Mutton
7-8 Small Onions, halved
2 sprigs of Curry Leaves
3 Green Chillies, slit lengthwise
2 Tsp Ginger Garlic Paste
3 Tbsp Coriander Leaves, chopped
4 Tbsp Oil
1/2 Tsp Turmeric Powder
1-2 Tsp Salt
3/4 cup Water
1/2 Tbsp Oil

For Masala Powder:
2 Tsp Coriander Seeds
1 Tbsp Peppercorns
1/2 Tsp Cumin Seeds
3/4 Tsp Fennel Seeds
2 Red Chillies
3 Cloves
2 one inch sticks of Cinnamon
2 Green Cardamoms


In a pressure cooker, add the mutton, turmeric powder, 1/2 Tsp salt, 1/2 Tbsp oil and 3/4 cup water, and pressure cook on medium heat for 4 whistles till the mutton is tender. Once done, let the cooker depressurize on its own

In the meantime, in a shallow pan, add all the ingredients for the masala powder and dry roast them on low heat for 2-3 minutes. Set them aside to cool and then grind into a coarse powder

Heat oil in a deep pan and fry the onions on medium heat for 1-2 minutes and then add the green chillies and curry leaves

Continue to fry on medium heat for another 5-6 minutes till the onions are translucent and slightly brown

Add the Ginger Garlic paste and fry on low heat for 2 minutes

Now add the pressure cooked mutton along with the stock, mix well and bring it to a boil

Add in the masala powder and mix well. Fry it on high heat for around 6-7 minutes till all the stock dries up and the mutton changes color. If needed, add a bit of salt as required

Then add the chopped coriander and fry on high heat for 1-2 minutes till the oil separates. Then turn off the heat

Garnish with some coriander and you’re all set to serve with hot parathas!

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