Teresa's Recipes
Mutton Sukka
Mutton Sukka is a delectable dry mutton dish hailing from the Chettinad region of Tamil Nadu, India. Known for its intense flavors and aromatic spices, this dish features tender pieces of mutton simmered in a robust masala until they are perfectly succulent. Traditionally served with rice or Indian bread, Mutton Sukka is a true celebration of South Indian culinary heritage. The combination of spices creates a tantalizing aroma that will fill your kitchen, making it a perfect dish for gatherings or special occasions.
Ingredients
- 1 kg, cut into pieces Mutton
- 3 tablespoons (preferably coconut oil) Oil
- 2 large, finely chopped Onions
- 2 medium, chopped Tomatoes
- 2 tablespoons Ginger garlic paste
- 1/2 teaspoon Turmeric powder
- 2 teaspoons (adjust for spice level) Red chilli powder
- 1 tablespoon Coriander powder
- 1 teaspoon Garam masala powder
- to taste Salt
- a handful Curry leaves
- for garnish, chopped Coriander leaves
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 450
- Fat: 25g
- Carbs: 15g
- Protein: 35g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Heat the oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger garlic paste and fry for an additional minute until the raw smell dissipates.
- Add the chopped tomatoes to the pan and cook until they soften and the oil begins to separate from the mixture.
- Introduce the mutton pieces, along with turmeric powder, and mix well. Cook for about 5-7 minutes until the mutton is browned on all sides.
- Sprinkle in the red chilli powder, coriander powder, garam masala powder, and salt. Mix thoroughly to ensure the mutton is well coated in the spices.
- Add the curry leaves and stir to combine. Lower the heat and cover the pan, allowing the mutton to cook for about 45 minutes to 1 hour, or until it becomes tender. Stir occasionally to prevent sticking.
- Once the mutton is cooked, increase the heat to medium-high and cook uncovered until the mixture thickens and becomes dry, allowing the flavors to intensify.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread.
Tips
- For an extra kick, consider adding a tablespoon of crushed black pepper along with the other spices.
- If you prefer a richer flavor, try marinating the mutton in yogurt and spices for a few hours or overnight before cooking.