South indian Mutton Fry (Mutton Sukka)
Servings: 3–4
Prep Time: 20 minutes
Cook Time: 45 minutes
Substances:
500g mutton (bone-in, small portions)
2 medium onions, sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
Half of tsp turmeric powder
1 tsp crimson chili powder
2 tsp coriander powder
1 tsp black pepper powder
Salt to flavor
Curry leaves (1 sprig)
2 tbsp oil
Coriander leaves (for garnish)
For masala (dry roast and grind):
1 tsp fennel seeds
1 tsp cumin seeds
1/2 tsp black pepper
2 dried pink chilies
2 cloves
1-inch cinnamon stick
2 tbsp grated coconut
Step-through-Step instructions:
Cook dinner the Mutton:
In a stress cooker, upload mutton, turmeric, salt, and 1 cup water. Strain prepare dinner for four–5 whistles till tender. Set apart.
Prepare Sukka Masala:
Dry roast all masala substances till fragrant. Cool and grind to a rough powder or paste.
Sauté Base:
Warmness oil in a extensive pan. Upload curry leaves and sliced onions. Sauté till golden brown.
Upload Tomatoes & Spices:
Upload tomatoes, chili powder, coriander powder, and pepper powder. Cook dinner until tomatoes ruin down.
Upload Mutton & Masala:
Add the cooked mutton at the side of its inventory. Stir in the floor masala and prepare dinner on medium-high warmness.
Dry Roast:
Cook exposed, stirring often, until the water evaporates and the masala coats the mutton (about 15–20 minutes). Allow it roast until it’s dry and barely crisp.
Finish:
Garnish with chopped coriander leaves. Serve hot.
Serving idea:
Goes excellent with rice, rasam, or chapati.
Ambitious, highly spiced, and full of flavor—this mutton sukka is a true South indian conventional!
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