Mutton Sukka/Chukka
Ingredients
FOR MARINATE (30 Mins Or Overnight Refrigerated)
- 500 gms Boneless Mutton,cube cut
- 1 Tsp Salt
- 1/4 Tsp Turmeric Powder
- 1 Tsp White Vinegar/Lemon Juice
- 1 Tsp Kashmiri Chili Powder
- 2 Tsp Ginger Garlic paste
FOR SUKKA MASALA ( Dry Roast & Grind)
- 2 Tsp Coriander Seeds
- 2 Tsp Black Peppercorns
- 1/2 Tsp Cumin Seeds
- 3/4 Tsp Fennel Seeds
- 2 Dry Red Chilies
- 2 Green Cardamom, 3 Cloves, 1 Cinnamon stick
TO PRESSURE COOK (3-4 Whistles or Till 90%)
- 1 Tsp Oil
- Marinated Mutton
- 1 Cup Hot Water
TO SAUTE
- 2 Tbsp Gingelly Oil
- 1 Cup |150 gm Small Shallots, sliced
- 3 Green Chillies, sliced
- 15 Garlic Cloves, small sliced
- 1 Tbsp Ginger, chopped
- 10 Curry leaves
- The Par Cooked Mutton
- 1/2 Cup Tomato, Sliced
- Salt to taste
- The Prepared Sukka Masala
- 1 Tsp Red Chili Powder
- Fried curry leaves or Chopped Coriander
Instructions
- Marinate boneless mutton cubes with salt, vinegar, turmeric, kashmiri chili & ginger garlic paste for 30mins or overnight refrigerated.
- Pressure cook the marinated mutton with hot water 3-4 whistles or 90% cooked.
- Dry roast & grind the whole spices for Sukka masala.
- Fry Sliced shallots, dry red chilli, green chilies in Gingelly oil. Add Sliced Garlic & chopped Ginger, curry leaves. Add the par cooked mutton, sliced tomatoes. Cover cook 5-10 mins till tomatoes soften.
- Add salt, Sukka masala, red chilli. Add a dash of hot water from the sides. Simmer till full cooked.
- Garnish with fried curry leaves or chopped coriander leaves.
- Best served with Roti/Porotta/Steamed Rice. Bon Appetit 🍽️ 🥰
Video
Notes
Use Boneless mutton cubes for better taste but regular bone in mutton pieces can also be used. Gravy can be adjusted according to your preference. Mutton Sukka is usually a dry dish so i have used less water for the masala.
Keeping the mutton marinated for at least 30mins or overnight makes it tender and flavorful. I had kept it overnight.