Mutton Sukka

Ingredients

Mutton

1 kg, cut into pieces

Oil

3 tablespoons (preferably coconut oil)

Onions

2 large, finely chopped

Tomatoes

2 medium, chopped

Ginger garlic paste

2 tablespoons

Turmeric powder

1/2 teaspoon

Red chilli powder

2 teaspoons (adjust for spice level)

Coriander powder

1 tablespoon

Garam masala powder

1 teaspoon

Salt

to taste

Curry leaves

a handful

Coriander leaves

for garnish, chopped

Instructions

1. Heat the oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
2. Stir in the ginger garlic paste and fry for an additional minute until the raw smell dissipates.
3. Add the chopped tomatoes to the pan and cook until they soften and the oil begins to separate from the mixture.
4. 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.
5. 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.
6. 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.
7. 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.
8. Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread.