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The ingredients needed to cook Chettinad Mutton Sukka:
- Take For Marinate
- Use 450 gms Mutton
- Use 1/4 tsp Turmeric
- Prepare 1 tsp Ginger Galic Paste
- Take 1 tsp Red Chilli Powder
- Prepare to taste Salt
- Use Pressure Cooking
- Prepare 1 Small Onion Finely Chopped
- Get 5 Pods Garlic Finely Chopped
- Prepare 3 tbsp Coriander Powder
- Use 1 tsp Red Chilli Powder
- Get to taste Salt
- Get 1 Cup Hot Water
- Prepare Ground Paste
- Use 3 tbsp Grated Coconut
- Provide 1 tsp Fennel Seeds
- Use 1 tsp Poppy Seeds
- Get For Cooking
- Take 4 Cloves
- Take 1 inch Cinnamon stick
- Prepare 1 Bay Leaf
- You need 1 tsp Fennel Seed
- You need 2 Sprigs Curry Leaves
- You need 2 Medium Onion Chopped
- Prepare 1 Finely Chopped Tomato
- Prepare 1 tbsp Ginger Garlic Paste
- Use 2 tsp Shan Mutton Masala
- Get Fresh Corridor
- Prepare 1 Sprig Curry Leaves
- Get 1 tsp Lemon Juice
- You need 3 tbsp Oil
Instructions to make Chettinad Mutton Sukka:
- Cut and wash the mutton into small pieces and mix with the marinate ingredients for at least 30 min
- In a pressure cooker, heat 1-2 tbsp of oil. Add small finely chopped onion, garlic, coriander powder, chilli powder and salt and cook it for another 2 minutes.
- Add the marinated mutton and cook for 5 minutes. Now add 1 cup hot water and cook the mutton by closing the pressure cooker lid. Cook about 10 minutes after a couple of whistles (after it comes to full pressure). Remove from flame and let it cool naturally.
- In the meantime grind the ingredients as mentioned in the paste section to a fine paste.
- Heat 2 tbsp of oil in a pan, saute with clove, Cinnamon, bay leaf, Fennel seeds and some curry leaves for a minute. Add ginger garlic paste, chopped onion, chopped tomatoes till it turns translucent.
- Add the paste and cook for another 3-4 minutes. Open the cooker and add the stock/gravy to the pan. Keep the mutton pieces aside.
- Add mutton masala, red chilli powder and adjust salt if required. Keep stirring the liquid on high heat till the water evaporates and the gravy becomes thick. Keep stirring to avoid burning.
- Once the gravy is thick, add the mutton pieces and mix well till the mutton pieces are well coated with the masala. Keep stirring till the masala gets thicker and changes colour to light blackish/dark brown colour.
- Remove from heat and lemon juice, fresh corridor and curry leaves to garnish.
- Serve with coconut rice or Malabar paratha.
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