Mutton sukka. This tender mutton dish is hearty, nutritious, and perfect for cozy weather. Aromatic spices, alongside shallots, take this dish from regular fried mutton to utterly delicious meal. Undoubtedly, it’s going to be your next go-to lazy dinner idea!
Between the viral food trends and the tempting classics, my recipe repertoire has never been more delicious. And what’s my most recent favorite recipe? The undeniably flavorful pairing of tender mutton with roasted spices and shallots that’s totally sensational.
Curious about how to recreate this amazing recipe at home? Well, the recipe is pretty straight forward. Start with dry roasting all the spices including coriander seeds, black peppercorns, fennel seeds, cumin seeds, cardamom pods, cloves, cinnamon and dried red chilies. Marinate diced mutton in ground turmeric and roast them in dried spices alongside ginger, garlic, shallots and green chilies. And pair the tender mutton with your favorite flatbread or rice.
Key Ingredients In Mutton Sukka
- Mutton or lamb - Dice into 2 cm cubes for even cooking.
- Whole spices - Coriander seeds, fennel seeds, cumin seeds, cardamom, cloves, cinnamon, dried red chilies.
- Shallots - The smaller varieties of red onions give mutton deliciously unique taste.
How To Make Mutton Sukka
Marinate and cook mutton or lamb - Marinate mutton with a little ground turmeric and salt. You will need to cook the meat separately before stir frying with the spices.
Roast whole spices - Roast all the whole spices and then grind to a fine powder. The amount of chilies you need depends on your preferred heat level.
Make sukka - It’s a simple stir fry with cooked mutton or lamb, curry leaves, shallots, ginger and garlic. Once the mixture is fragrant, you will need to add the ground spices for a quick stir fry.
Mutton Sukka
Ingredients
Marinate mutton:
- 1 kg mutton or lamb diced into 2 cm cubes
- 1 teaspoon ground turmeric
- ½ cup water
- Salt to taste
Spice mix:
- 2 tablespoons coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 cm cinnamon stick
- 4 cloves
- 2 green cardamom pods
- 3 dried red chilies
Sukka:
- 1 tablespoon oil
- 4 shallots sliced
- 1 - inch ginger minced
- 2 garlic cloves minced
- 1 green chili sliced
- 1 sprig curry leaves
- 2 teaspoons ghee optional
- 2 tablespoons chopped coriander or cilantro leaves
- Salt to taste
Garnish:
- Curry leaves
- Toasted cashew nuts optional
To serve:
- Rice, paratha or naan
Instructions
- Place mutton in a bowl. Add ground turmeric. Toss to coat. Season with salt. Marinate for about 1-2 hours in the refrigerator., if time permits.
- Place meat in a large pan. Add water. Place the pan over medium-high heat. Cover and cook for about 45 minutes or until cooked through, adding more water if required.
- Alternatively, you can cook meat in the instant pot or stovetop pressure cooker.
- Place a small frying pan over low heat. Add coriander seeds, black peppercorns, fennel seeds, cumin seeds, cinnamon stick, cloves, cardamom pods and red chilies. Fry, stirring, for about 2-3 minutes or until the spices are aromatic and get a light brown color. Remove from heat. Leave to cool completely.
- Transfer spices to a food processor. Process to a fine powder. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat.
- Add shallots, ginger, garlic, green chilies and curry leaves. Sauté, stirring occasionally, for about 2-3 minutes or until the shallots start to turn brown.
- Add cooked mutton with water and ghee (if using).
- Add ground spices. Season with salt. Stir fry for about 3-4 minutes or until most of the water is absorbed and the sauce is thick.
- Add coriander (cilantro) leaves. Stir to combine.
- Garnish with curry leaves and cashew nuts (if using).
- Serve with your favorite flatbread or rice.
Nutrition
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