Chettinad Mutton Sukka (Dry Mutton Curry)

Ingredients (16)

• mutton500 g
• shallots0.5 cup
• tomato1
• garlic5 clove
• gingelly oil3 tbsp
• salt1 tsp
• ginger garlic paste1 tsp
• coriander powder2 tsp
• red chilli powder2 tsp
• turmeric powder0.5 tsp
• garam masala powder0.5 tsp
• fresh coconut0.25 cup
• poppy seeds1 tsp
• fennel seeds1 tsp
• cashew nuts5
• water2.5 tbsp

Method

1. 1

   Wash and drain the mutton thoroughly.

2. 2

   Mix the mutton with the ginger garlic paste, coriander powder, chilli powder, turmeric powder, garam masala and salt.

3. 3

   Marinate for 30 minutes.

4. 4

   Grind the grated coconut, poppy seeds, fennel seeds and cashew nuts with a little water into a smooth paste.

5. 5

   Heat the gingelly oil in a heavy-bottomed kadai or pressure cooker.

6. 6

   Add the chopped shallots and sauté until golden brown.

7. 7

   Add the chopped garlic and cook until fragrant.

8. 8

   Stir in the chopped tomatoes and cook until soft.

9. 9

   Add the marinated mutton and sauté for 5–7 minutes until lightly browned.

10. 10

    Add the prepared coconut paste and mix well.

11. 11

    Pour in 250 ml water, cover and cook until the mutton is tender.

12. 12

    Pressure cooker: 5–6 whistles, then allow the pressure to release naturally.

13. 13

    Stovetop: Simmer for 50–60 minutes, adding water if required.

14. 14

    Once the mutton is cooked, uncover the pan and cook over medium heat until the gravy dries and coats the meat.

15. 15

    Stir frequently until the oil separates and the masala clings to the mutton.