Craving that restaurant-style Mutton Sukka? What if we tell you that it can be made at home, and all you need is to follow some easy steps. Fret not! We’ve got you covered. Take a look at this easy and mouth-watering recipe of Mutton Sukka.
Ingredients:
– Mutton
– Ginger garlic paste
– Onion
– Tomato
– Red chilli powder
– Turmeric powder
– Oil
– Dry chilies
– Kalpasi
– Salt
– Curry leaves
– Cashew
– Ghee
– Coriander leaves
– Water
Spices to grind:
– Coriander seed
– Cumin
– Fennel
– Poppy
– Pepper
– Cashew
– Cinnamon
– Clove
– Biryani leaves
– Curry leaves
Now, let’s dive into the steps:
Start by thoroughly washing and cleaning the mutton.
In a pressure cooker, toss in the mutton along with ginger garlic paste, turmeric powder, red chilli powder, salt, and curry leaves. Add the required amount of water and cook until you hear 4-5 whistles. In a separate pan, roast coriander seeds, cumin seeds, fennel seeds, poppy seeds, pepper, cashews, cinnamon, cloves, and biryani leaves until they turn golden brown.
Allow the roasted spices to cool, then grind them into a fine paste in a mixer jar, adding some curry leaves before grinding. In another pan, heat a bit of oil. Add dry chilies and kalpasi, then fry. Throw in chopped onions, curry leaves, and salt, and sauté until lightly fried.
Add ginger garlic paste and chopped tomatoes to the mix. Once everything transforms into a paste, combine the boiled mutton with its boiled water. Cook for around 5 minutes until the water dries up, stirring the mutton occasionally to prevent sticking.
In a separate pan, add ghee and let it heat up. Toss in cashews and fry until they turn a delightful golden colour. Once the mutton is cooked through, add the roasted cashews and mix well.
Voila! Your delicious Mutton Sukka is ready to be served. Dish it out and garnish with chopped coriander leaves for that extra touch.
