Step-by-Step Instructions

1. 1.Heat Oil and Sauté Whole Spices

   In a clay pot, heat 4-5 tablespoons of gingelly oil. Once hot, add 1 small piece of cinnamon stick, 2-3 cloves, 2-3 green cardamom pods, 1 star anise, and a small piece of black stone flower. Sauté for about 30 seconds until fragrant.

2. 2.Add Onions and Ginger-Garlic Paste

   Add 250-300g of peeled and halved small onions to the pot. Sauté the onions for 2-3 minutes until they start to soften. Then, add 2 tablespoons of ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

3. 3.Incorporate Tomatoes and Spices

   Add 1-2 medium sliced tomatoes to the pot and cook for 3-4 minutes until they soften and become mushy. Next, add 3-4 tablespoons of red chili powder and 1.5 teaspoons of rock salt. Mix well and sauté for 2 minutes.

4. 4.Add Curry Leaves and Mutton

   Add 1 sprig of curry leaves to the mixture and continue to sauté for 2-3 minutes until the oil starts to separate from the masala. Then, add 0.5 kg of cleaned, bone-in tender mutton pieces to the pot. Mix thoroughly to coat the mutton with the masala.

5. 5.Slow Cook the Mutton

   Pour 1.5 cups of water into the pot, ensuring the mutton is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and slow cook for approximately 2 hours, stirring occasionally, until the mutton is very tender and the gravy has reduced to a thick, dry consistency, with the oil separating on top.

6. 6.Garnish and Serve

   Once the mutton is cooked and the sukka has reached the desired consistency, garnish with fresh coriander leaves. Serve hot with rice or your preferred accompaniment.