Name: Mutton Sukka Recipe with Roasted Spice Powder
Ingredients: 500 grams mutton; 1/2 tsp turmeric; 1 tsp salt; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 3/4 tsp fennel seeds; 2 tsp peppercorns; 3 cloves; 2 cinnamon sticks; 2 cardamom pods; 2 dry red chillies; 2 tsp ginger garlic paste; 150 grams small shallots (halved); 3 green chillies (slit); 15-20 curry leaves; 3 tbsp chopped coriander; 200 ml water; 1/2 tbsp refined oil (for pressure cooking); 4 tbsp cooking oil (for frying)

Mutton Sukka Cooking Instructions

Step 1: Pressure cook the mutton [00:27]

In a pressure cooker, add the mutton, turmeric, salt, 200 ml water, and 1/2 tbsp of oil. Give it a mix and pressure cook for 4 whistles.

Step 2: Prepare the masala powder [01:13]

In a pan over low heat, dry roast the coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, cardamom, and dry red chillies for 2-3 minutes. Once roasted, grind the spices into a fine powder.

Step 3: Sauté the aromatics [01:54]

In a pan, heat 4 tbsp of oil. Add the halved shallots and fry for 2 minutes on medium heat. Add the slit green chillies and curry leaves, then continue frying for 5-6 minutes until the onions turn light brown. Add the ginger garlic paste and fry for another 2 minutes on low heat.

Step 4: Finish the dish [02:52]

Add the boiled mutton along with its stock to the pan. Bring to a boil, then add the prepared masala powder and mix well. Fry for 6-7 minutes on high heat until the stock dries up. Finally, stir in the chopped coriander and fry for an additional 1-2 minutes until the oil begins to separate.