mutton sukka fry is a Chettinad style mutton recipe quickly made by using fresh lamb and stir-frying in spices after boiling the mutton. There are many popular south indian mutton recipes which are basically stir-fried but mutton fry , bhuna mutton and mutton sukka are popular recipes among various lamb dishes.
About the recipe
The procedure to make the mutton sukka fry is quite simple and the lamb that is chosen to use for the sukka has to be fresh.
The mutton or lamb is pressure cooked until the mutton gets tenderized well and the mutton that is pressure cooked should only be cooked 90% as the rest is cooked while stir frying the mutton in onions.
Once the mutton is tenderized the boiled mutton is stir fried in onions and spices until the onions get a dry gravy texture.
The spices that go into making this mutton recipe are ginger garlic paste, dry spices such as salt, chili powder, dhania powder, cumin powder etc...
To get this texture, the mutton sukka is first cooked by covering the lid so that the onions inside become soft and then the mutton is roasted well by removing the lid.
This way of cooking gives the desired look and flavor to the dish.
There are many ways mutton recipes down south are made and in chettinad cuisine this is one of the ways mutton is cooked which is a great side dish to main course recipes and also check out mutton curry made in the south indian style.
Whether to use mutton with bones or boneless?
The mutton or lamb that is used has to be fresh but there is no mandatory rule to use only boneless lamb.
It can be made using mutton with bones or boneless lamb and both taste equally good.
The mutton if boiled and roasted gives a juice flavor to the mutton if cooked in the gravy and the gravy if cooked uncovered for a long time gives a dry look to the curry.
Choose fresh meat to make any of the mutton recipes as fresh meat tenderizes quickly and tastes good in flavor too.
Ingredients
Mutton: Using boneless mutton or with bones is fine for this dry mutton recipe. Make sure the flesh is fresh.
Oil: Using olive oil is preferred for healthy options but since it is a South Indian recipe, using coconut oil is fine.
Dry spices: I am using basic dry spices to make it such as salt, chili powder, ginger garlic paste, coriander powder, garam masala powder but adding black pepper powder gives the real taste to the recipe.
Onions, curry leaves and green chilies: These 3 ingredients are actually the main base for the mutton chukka. If mutton is roasted in these 3 ingredients along with dry spices and pepper, it actually makes the dish delicious.
Serving options for this recipe:
This recipe tastes good if served as a side dish gravy to roti, chapati or any flat bread or can be served as one of the side dishes to different meals.
It tastes good with rice as well and the rice should be steamed hot rice to taste good with this curry.
One can even make pulao or simple flavored rice recipes as accompaniments to this dish.
The mutton dish made here is one of the simplest recipes but tastes amazingly yum as this is from my personal experience and is a tried and tested recipe.
Below are the details to make the recipe in a step by step manner and also check out the video as soon as I update with a video below in few days.
Step by step procedure and photos
Pressure cooking mutton:
- Take a pressure cooker, add the mutton pieces into the cooker. Add salt as per taste, turmeric powder. One can go for boneless or mutton with bones. Add a cup of water, stir well. and pressure cook the mutton until it is 90% cooked or tenderized.
- add red chili powder, ginger garlic paste, add a cup of water and mix.
- pressure cook the mutton until it is almost 90% tender and not overcooked.
- Switch off the flame and reduce the steam.
Stir frying the mutton:
- Take a pan or a wok, add oil and heat it.
- Add sliced onions into it and saute for few minutes until they turn soft.
- Add the green chilies, curry leaves and saute few seconds.
- Add ginger garlic paste and saute to get rid of raw smell.
- add salt as per taste, red chili powder mix and saute well.
- Add the pressure cooked mutton into it .
- Cook the mutton until the onions turn into a gravy.
- Remove the lid and add coriander powder, cumin powder, black pepper powder. Also, add garam masala powder and stir well.
- Cook the mutton until the water gets absorbed and a good roasted gravy-like texture is formed.
- Keep stirring in between. Lastly, roast the mutton for few minutes by stirring on low flame. Switch off the flame.
- Sprinkle lemon extract all over the mutton.
- Serve hot.
Video
Other mutton recipes on the blog:
Recipe
mutton sukka or chettinad style mutton chukka
Ingredients
To pressure cook mutton:
- 350 gms mutton/lamb (cleaned and washed well)
- salt to taste
- ½ teaspoon turmeric powder/haldi
- ½ teaspoon red chili powder
- ¼ teaspoon ginger garlic paste
- 1 cup water
- 1 tablespoon oil
To stir fry the mutton:
- 2 tablespoon oil
- 2 medium sized onions, sliced
- 3 slit green chilies
- 5 fresh curry leaves
- 1 teaspoon ginger garlic paste
- salt as per taste
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ¼ tsp cumin powder
- ¼ teaspoon black pepper powder
- ½ teaspoon garam masala powder
Instructions
Pressure cooking mutton:
- Take a pressure cooker, add the mutton pieces into the cooker.
- Add salt as per taste, turmeric powder, red chili powder, ginger garlic paste.
- Add a cup of water, stir well and pressure cook the mutton until it is 90% cooked or tenderized.
- Switch off the flame.
- Reduce the steam.
Stir frying the mutton:
- Take a pan or a wok, add oil and heat it.
- Add sliced onions into it and saute for few minutes until they turn soft.
- Add the green chilies, curry leaves and saute few seconds.
- Add ginger garlic paste and saute to get rid of raw smell.
- Add salt as per taste, red chilli powder mix, saute and cover the lid.
- Add the pressure cooked mutton into it
- Cook the mutton until the onions turn into a gravy.
- Remove the lid and add coriander powder, cumin powder, black pepper powder.
- Add garam masala powder, mix well.
- Cook the mutton until the water gets absorbed and a good roasted gravy like texture is formed.
- Keep stirring in between until it forms a roasted texture.
- Lastly, roast the mutton for few minutes by stirring on low flame.
- Switch off the flame.
- Sprinkle lemon extract all over the mutton.
- Serve hot.
Nutrition
FAQ'S
Sukka is basically a dry form of the goat recipe where the mutton pieces are roasted in a semi dry form which is actually one of the common ways of making dry mutton in Southern part of India.
Yes, slow cooking or boiling the mutton in slow cooked method releases more flavorful juice into the lamb or mutton pieces and make the dish even more yummy.
The only issue is time to slow cook. Since it is a goat meat, it takes longer to get tenderized in a cook pot but yields better results with patience. Pressure cooking too yields good results and is an easy process to cook the mutton quickly.
Since this goat sukka which is a a dry form of recipe, I have just roasted the mutton in onions and it definitely gives a good gravy to the recipe.
Adding yogurt is not suggested as the taste could vary and takes way its authenticity of south Indian style of making this curry.
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