South Indian · serves 2

Mutton Sukka

Dry, peppery, coconut-flecked. Meant for picking at with your fingers.

70 min A proper cook Non-vegetarian

Ingredients

  • 700g mutton, small pieces
  • 1/2 cup grated coconut
  • 2 onions
  • 1 tbsp ginger-garlic paste
  • 2 tbsp coriander seeds
  • 1 tsp fennel
  • 1 tbsp black peppercorns
  • 6 dried red chillies
  • 25 curry leaves
  • 4 tbsp coconut oil

Method

  1. Pressure cook the mutton with turmeric, salt and very little water — 6 whistles. Keep the stock.
  2. Dry roast coriander, fennel, pepper and red chillies, then grind coarsely.
  3. Coconut oil, curry leaves, onions till golden, ginger-garlic paste.
  4. Cooked mutton in with the ground masala and its stock.
  5. Fry on medium 20 minutes, stirring, until every drop of liquid is gone and the masala coats the meat.
  6. Grated coconut tossed in for the last 3 minutes. More curry leaves.

Questions people ask about Mutton Sukka

How long does Mutton Sukka take?

About 70 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of mutton in Mutton Sukka?

Use chicken thighs, but halve the cooking time. Jackfruit works for a vegetarian version and holds up to long cooking.

Can I make Mutton Sukka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Mutton Sukka vegetarian?

Yes. Replace the mutton with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

Do I need a pressure cooker for Mutton Sukka?

A cooker is faster but not essential. In an open pot, expect roughly three times the cooking time and keep an eye on the water level, topping up with hot water rather than cold.

What do you serve with Mutton Sukka?

Steamed rice with a spoon of ghee, and a papad if you have one. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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