Mutton Sukka Fry Recipe For When South Indian Calls To You

A Ravishing Mutton Sukka Fry When Kerala Cuisine Calls Out To You

south indian Recipes meats keralite cooking chef Category:Meats

Mutton Sukka fry is an experimental coastal dish that is constantly pulling us towards itself. We have a penchant for Keralite cuisine and of course, making our way to all the spots in the city is not possible. So here’s a Mutton Sukka Fry recipe that’ll make life that much easier for you. 

Ingredients

For Marination

500 gm lamb leg boneless 

2 gm turmeric

2 gm salt 

5 gm ginger garlic paste 

2 gm red chili powder 

Preparation

60 gm onion, finely chopped 

60 gm tomatoes, finely chopped 

5 gm ginger, chopped 

10 gm garlic, chopped 

2 cloves

1 cardamon

1 cinnamon (small)

3 gm cumin seeds 

2 gm black peppercorns 

2 gm red chilli powder 

10 gm coriander powder 

2 gm turmeric powder 

20 gm fresh curry leaves 

10 cashewnuts

Oil

Ghee

Salt

 

Method:

  1. Marinate the meat with turmeric, red chili powder, salt and ginger garlic paste for at least 30 minutes. The more time, the better.
  2. Finely chop the onions, definitely freshly crushed garlic and ginger for the masala part. Grind cloves, cinnamon, cardamom, cumin seeds and black peppercorn to a fine powder and keep aside.
  3. Toast the cashews in a tsp of ghee until golden and also splutter the curry leaves along with it in the end and keep both of them aside.
  4. In a pressure cooker, combine chopped tomatoes, marinated meat , ground masala powder(cinnamon, cloves, cardamom,cumin and black peppercorns) and water. Pressure cook up to 3 whistles for tender baby goat meat and switch off. Let it rest for the steam to settle.
  5. Meanwhile in a kadai, heat oil and fry the finely chopped onions and crushed ginger garlic to golden brown. Add turmeric, red chilli and coriander powder. Fry for another 10 minutes to brown them. Now open the pressure cooker and simmer the meat gravy until it becomes semi thick or until it looses all the liquid. Dump this into the onion mixture and let it shallow fry over medium flame until the gravy rolls up and stick to the meat. At this stage you can decide how dry you need, keep it longer for much crunchy and dark masala, (usually I put it under sim for 20 minutes with occasional tossing and sauteiing0 Add the tasted cashes and curry leaves to finish (last 5 minutes) and finish.
  6. Simmering for long time will fill your kitchen with mutton masala aroma and would draw people straight to the stove with a fork. It usually starts as a sampling and testing for salt etc but later will turn as an hot appetizer ultimately emptying your kadai. Try and let us know how fun it was.

Photo Courtesy Of: Zambar

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Hospitality expert , entrepreneur and Chef Raminder Bakshi is the founder and leading advisor , developer and deft-risk mitigator at The Art Cuiinnaire. Raminder Bakshi, has more than 23 years of experience in the Hospitality and F&B industry.