Sukka / Sukha means "Dry" and this recipe is all about making a dry starter dish "Mutton Sukka" made with tender goat meat cooked slow cooked in traditional authentic south indian curry powder. This can be served as a starter or side for any rice dish!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: accompaniment, Appetizer, Side Dish, starter
Cuisine: Indian, madras, south indian, tamil nadu
Keyword: goat meat, how to make mutton sukka fry, mutton, mutton chukka, mutton dry fry, mutton fry, mutton sukha, mutton sukka
Servings: 4
Author: Mullai Madavan
Equipment
Pressure Cooker & Fry Pan / Kadai / Iron Wok
Ingredients
To Pressure Cook
1/2kgMutton (Boneless works best)
10smallShallots / Sambar Vengayam / Pearl onionshalved
1/2cupTomatoeschopped
1tbspGinger Garlic Paste
1/4tspTurmeric powder
1tbspCoriander powder
1tspRed Chilli powder
1tspBlack pepper powder
1.5tspSalt
1.5cupWater
To roast
1tspGhee
10wholeCashewshalved
To saute
2tbspOil
5leavesCurry leaves
1tspCumin seeds
1/2tspFennel seeds
1cupOnion (preferably shallots / sambar onions)roughly chopped into big pieces
1tspGinger Garlic paste
To cook & garnish
1/2tspGaram Masala Powder
10leavesCurry leaves
1tspOil (only if using iron pan to avoid sticking)optional
Instructions
Pressure cook
Take a pressure cooker base and start adding boneless mutton, shallots, tomato, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, black pepper powder, salt and water.
Cover with lid and pressure cook the meat for up to 5 to 6 whistles. For tender goat meat give about 4 to 5 whistles and then switch off!
Roast
Heat little ghee in a pan / kadai and roast cashews until crisp and golden. Remove them from the pan and set aside.
This step is optional, cashews gives a nice crunch feel to the dish when served as a starter.
Temper & Saute
In the same pan, heat some oil, temper with curry leaves, cumin seeds and fennel seeds. The add roughly chopped shallots / regular red onions.
Add in little ginger garlic paste and saute along for 5 minutes or until the onions turn soft. Do not over cook, may sure to keep them a little firm. Once done, set this aside too.
Simmer & Slow roast
When the pressure settles, open the cooker and put the cooked mutton gravy back on medium flame and bring it to a boil
Once it comes to a rolling boil, reduce flame to low and simmer for 20 minutes or until the gravy thicken to semi-thick masala consistency.
Add in the sauteed onions and slow roast for few minutes.
As you cook further, the masala is thicken even more and turn a little dry. Add garam masala, fried cashews and some curry leaves at this stage and slow cook for couple of minutes and switch off!