Mutton Sukka | Dry lamb masala

Mutton Sukka , a spicy & dry mutton pieces coats well with flavored indian masala.This can be served along with biryani or with rice & rasam.You can serve this as starters for adherent fans of mutton.

Traditionally, this can be made in open pan for longer time,but now thanks to modern technology, we have pressure cooker, it makes the job easier and it would be ready in 30 mins from the scratch.Don't afraid by looking the ingredients list, it's the usual ingredients available in any Indian pantry.I just split the ingredients list  as two, just to make sure that both mutton and masala season well.

Mutton Sukka

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2 
Recipe Category: Dry Curry | Recipe Cuisine: India
Mutton Sukka, Dry Lamb Masala Mutton Sukka , a spicy & dry mutton pieces coats well with flavored indian masala.

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Ingredients
To cook mutton
Lamb/Mutton(boneless) - 200 gms
Pearl onion - 4
Ginger garlic paste - 3/4 tbsp
Curry leaves - few
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom -1 
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Gingelly oil -1/2 tbsp
For masala 
Onion -1 
Tomato - 1
Ginger garlic paste - 1/2 tbsp
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 1
Coriander leaves - few
Gingelly Oil - 1  tbsp

Procedure

To cook mutton
First clean the mutton,chop into medium size piece and wash the mutton with turmeric powder & keep aside.Peel the small onions and chop into small pieces. Heat the cooker with oil, add cinnamon,cloves & cardamom , fry it for 30 sec.

Add the pearl onions & mutton pieces,saute it in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves,then add the spices (turmeric, red chili & coriander powder ) & salt.Mix well with mutton.

Add enough water(just to immerse mutton), cover the cooker, put on lid and cook till the mutton is well cooked (i cooked it for 3 whistle and then keep the flame in low for 10 mins).  

To prepare masala
Cut the onion into thin slices and tomato into small pieces.Heat the kadai with oil, add the cinnamon,cloves and cardamom,fry it for 30 secs, add the onions & saute till it becoems translucent.

Add the ginger garlic paste& saute till the raw smell leaves & add the tomatoes.

Then add spices(turmeric, chili & coriander powder) & salt(just for masala ) and enough water & cook till the raw smell of spices leaves and then add the cooked meat.

Keep the flame in medium and cook till all the water evaporates ,at that time, each meat piece of meat coats with masala well. Finally garnish with coriander leaves and switch off the flame.

Tasty and finger licking Mutton sukka is ready.

Related:How to make Dry Kothu Kari / Spicy Kheema Curry 

Notes:

• Make sure that you season the mutton and masala separately.
• You can reduce the chili powder and add pepper powder at the end.
• Sometimes i add 1 or 2 tbsp of grated coconut at the end to enhance the taste. 
• Use boneless mutton for best result.