Mutton Sukka - Mangalorean Style

Mutton is a rarity in our house. It is even more rarely cooked than chicken. My Sunday special includes more of fish & chicken.
Although, I like mutton when it is tender and cut into boneless pieces. Mutton with bones works well to prepare a rich and flavourful biryani and other mutton curries.
I love Mangalorean Mutton Sukka because it is simple to make and doesn’t require any fancy spices and methods of cooking. However, it turns out to be one of the most flavoursome Manglorean mutton dishes that I like to make. Try this simply recipe, I'm sure you will do it again and again.

 Ingredients
    • 1 kg medium cut Mutton pieces 
    • 2 onions thin slices 
    • Ginger-garlic paste
    • 8 slit green chilli
    • Salt to taste
    • 3-4 tbsp ghee 
    • 2 tbsp coconut oil

    Coconut course powder :

    • 2 cup grated coconut
    • 1/2 tsp Cumin seeds
    • 1/2 tsp methi seeds
    • 1 tbsp Mutton masala powder
    • Roast and grind to course powder. Keep aside. 

    Masala paste :

    • Ghee roast the following one by one. Grind to smooth paste with adequate water. 
    • 20 Bydagi red chilli 
    • 10 garlic cloves 
    • 1 onion chopped
    • 2 tbsp coriander seeds 
    • 1 1/2 tsp Cumin seeds 
    • 1 tsp Methi seeds 
    • 1/2 tsp turmeric powder 
    • 1" Ginger 

    For tempering :

    • 1 onion sliced
    • 4 strands of curry leaves chopped
 Method
  • Mutton Sukka - Mangalorean Style Method-1

    1) Heat 1 tbsp Ghee & 1 tbsp coconut oil in cooker. Add chopped onions. Fry until transparent.
    2) Add green chilli, ginger-garlic paste. Saute for 2 minutes. Now add the mutton pieces. 1 tbsp Salt. Mix well. Stir fry for 5 minutes.
    3) Add the ground masala paste. Stir fry well for 5 minutes. Add the masala water. Mix well and cook the masala until oil leaves the gravy.
    4) Now add 3-4 cups of water. Pressure cook for 15 whistles. Mutton leaves oil.
    5) Now add the course powdered coconut. Mix well. Cook under low heat for 10 mins until the coconut masala Coats well and the Sukka gets dry as water evaporates.
    6) Temper the Mutton sukka by adding fried onion and curry leaves. Mix well. Mutton Sukka is ready to be served.

  • Mutton Sukka - Mangalorean Style Method-2
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