Mutton Sukka / Mutton Dry Roast

Mutton Sukka / Mutton Dry Roast

Mutton sukka is one of the easiest and delicious mutton recipe. This recipe has least ingredients yet it is so tasty that you cant stop eating. I got this recipe from a recipe book. I also make the mutton sukka in the gravy form too. That's totally different style.
This mutton sukka / dry roast goes very well with any rice like sambar rice, rasam rice, curd rice or light pulav.

I generally make this mutton sukka as side dish for rasam rice. In this recipe, I add the curry leaves in the very end as the fragrance of the fresh curry leaves along with the spice is so very refreshing.

I prefer roasting this mutton sukka in an iron wok as I like the flavour which this iron wok contributes to the dish. Come on people.. it's time to bring home an iron kadai.. for good health and tasty food.

Here is the mutton sukka recipe.

Ingredients:

• Mutton (with or without bone) - 500 grams
• onion - 1 medium
• Ginger-garlic crushed - 1 tablespoon
• turmeric powder - 1/2 teaspoon
• Chilli powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt as required
• Oil - 2 tablespoon
• Water  - 1/2 cup
• Curry leaves - 2 sprigs

For spice powder:

• Pepper - 2 teaspoons
• Saunf/fennel seeds - 1 teaspoon

Procedure:

• Wash the mutton several times and take it in a pressure cooker (small).
• Add the chopped onion and crushed ginger and garlic.
• Add the chilli powder, coriander powder, turmeric powder and salt.
• Cover the cooker and let the pressure release.
• Put the weight on the cooker, reduce the heat to low and let it cook for 20 minutes (or follow any method you used to cook mutton).
• In the mean while.. slightly dry roast the spices mentioned under the spice powder and grind to fine powder and keep ready.
• Once the mutton is ready, heat oil in an iron kadai.
• Add the contents in the cooker to the hot oil in the iron kadai.
• Let these contents simmer.. simmer.. and simmer till dry.
• Keep stirring at regular intervals.
• Let the mutton become dry with the spices coated perfectly to the pieces.

• When the mutton sukka is almost ready, sprinkle 1 and 1/2 teaspoons of the spice powder and the fresh curry leaves.
• Stir this for another 5 minutes so that the curry leaves emits its beautiful aroma and fuses with the spice powder. 
• Believe me .. this mutton dish will speak a different language with your taste buds !
• Serve hot ! If you like mutton sukka you can eat it with anything. 😀.

Disclaimer: Please do not taste the mutton sukka in the name of checking salt as this dish is so good that you will end up eating everything and nothing will be left for your meals. 😁

Happy cooking !!