Homecooking From The Farm | Mutton Sukka | Farm Cooking | Village Style Mutton Sukka

Homecooking From The Farm | Mutton Sukka | Farm Cooking | Village Style Mutton Sukka

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Ingredients

To Cook The Mutton
Mutton - 3 Kg
Water
Ginger & Garlic
Ginger Garlic Paste - 1/2 Cup
Turmeric Powder - 3 Tsp
Salt

To Make Masala
Dry Red Chilli
Coriander Seeds
Fennel Seeds
Cinnamon
Cumin Seeds
Peppercorns
Coconut

To Make Mutton Sukka
Oil
Ghee
Mustard Seeds
Clove
Cardamom Seeds
Cinnamon
Fennel Seeds
Green Chilli
Onion - 3 Nos Finely Chopped
Chopped Shallots
Rice
Ginger Garlic Paste
Tomato - 3 Nos Chopped
Curry Leaves
Cooked Mutton
Red Chilli Powder - 3 Tsp
Curry Powder - 2 Tsp
Mutton Stock
Rock Salt
Ground Masala Paste
Coriander Leaves

Method:

1. Wash and clean the mutton, cut it into smaller pieces.
2. Place them in a large heated kadai and pour some water to cook.
3. Peel the skin off ginger and garlic. Pound them into a coarse paste and add it to mutton in the kadai.
4. Now add turmeric powder, salt and mix well. Close the kadai with a lid and cook for 20 mins.
5. To another pan or kadai, add dry red chilies, coriander seeds, fennel seeds, cinnamon, cumin, peppercorns, coconut and roast until a nice aroma from the ingredients is released.
6. Keep them aside and cool them completely.
7. Meanwhile, separate the cooked mutton pieces from the mutton stock and keep it aside.
8. To a large kadai, add oil, ghee and mustard seeds.
9. Once they splutter, add cloves, cardamom seeds, cinnamon, fennel seeds, green chilies and onions.
10. Saute until the onions are slightly brown. Then add the tomatoes and saute.
11. Once the tomatoes are mushy, add curry leaves and saute until the oil is separated.
12. Next add the cooked mutton pieces and mix well.
13. Ad the red chili powder and curry powder. Pour the mutton stock and mix. Add rock salt.
14. Mix well and cover the kadai with a lid to cook for 15 mins. Meanwhile, pound/ grind the roasted ingredients to make masala paste.
15. Add it to the mutton and mix well. Cover the kadai with a lid for another 15 mins to let all the flavours blend totally.
16. Garnish the Mutton sukka with some finely chopped coriander leaves and serve it piping hot with some rice!

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