Mutton Sukka is one of the most delicious dry mutton dishes from South India. Bone-in mutton pieces are cooked until they turn succulent, in a rich melange of spices. You can enjoy this dish with rasam and white rice. Additionally, the Mutton Sukka recipe below requires very little oil, as the mutton cooks in its own fat and juices. Check out the recipe below.
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Mutton Sukka: Make an Authentic Dry Mutton Dish at Home
Take a pressure cooker and add the mutton pieces to it. Add water, chopped onions, curry leaves, ginger, garlic, red chilli powder, black pepper powder, turmeric powder, coriander powder and salt. Stir the ingredients and close the lid. Cook the mutton on a medium flame for 15 minutes. Then remove from the heat and let the pressure release.
Take a non-stick pan. Drizzle a few drops of oil. Add the cooked mutton. There must be a bit of gravy. Add that to the pan as well. On medium heat, keep sauteing the mutton until it is dry. Then add the chopped curry leaves and roast the mutton until it is brown. Remove from the heat and serve hot.
While cooking the mutton in the pressure cooker make sure it is cooked through. You can poke the mutton with a knife. If it falls off the bone easily, that means it is completely cooked.
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Frequently Asked Questions
How do I avoid the mutton from getting burnt?
You can drizzle oil at intervals to prevent the mutton from sticking to the pan and burning.
Can I marinate the mutton?
Yes. If required, you can marinate the mutton in your choice of spices for one hour.