Mutton Sukka - South Indian Style

Step 1: Prepare Mutton for Pressure Cooking

Take 250 grams of mutton and add it to a pressure cooker. Add 1 tablespoon of ginger garlic paste, 1 medium chopped onion, 1 small chopped tomato, salt to taste, 1 teaspoon of turmeric powder, and 2-3 tablespoons of Idhayam Gingelly Oil. Pour in 1 glass of water.

Step 2: Pressure Cook the Mutton

Mix all the ingredients well in the pressure cooker. Close the lid and pressure cook for 2 whistles to ensure the mutton is tender. Once cooked, separate the mutton pieces from the stock and set the stock aside.

Step 3: Start the Sukka Fry

Heat a pan and add 2-3 tablespoons of Idhayam Gingelly Oil. Add the cooked mutton pieces to the pan.

Step 4: Add Spices

To the mutton in the pan, add 1 tablespoon of red chili powder, 1 teaspoon of black pepper powder, 1 teaspoon of garam masala, and 1 teaspoon of fennel powder.

Step 5: Cook with Mutton Stock

Gradually add small amounts of the reserved mutton stock to the pan. Mix everything thoroughly and cook on high flame until the oil starts to separate and the gravy thickens.

Step 6: Add Aromatics and Finish

Add 2 tablespoons of finely chopped garlic, 2-3 dried red chilies, and 1 sprig of curry leaves to the pan. Sauté for a few minutes until the garlic is fragrant and the mutton is well coated. Finally, garnish with a handful of chopped coriander leaves and give it a final mix.

• Pressure cook the mutton for 2 whistles to ensure it's tender and digestible.

• The leftover mutton stock can be used as a soup or mixed with rice for children.

• Use gingelly oil for an authentic flavor and health benefits.

• Adjust chili powder and black pepper according to your spice preference.