Mutton Sukka

A dry, richly spiced mutton dish with roasted chilli masala, toasted coconut and curry leaves.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h
Total: 2 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 800g boneless mutton or lamb leg, cut into 3cm pieces
  • 5 dried Kashmiri red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp ground turmeric
  • 3 tbsp coconut oil
  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 2cm fresh root ginger, finely grated
  • 12 fresh curry leaves
  • 1 tsp salt
  • 500ml hot water
  • 4 tbsp unsweetened desiccated coconut
  • 1 tbsp lemon juice

Method

  1. Dry-roast the dried chillies, coriander, cumin, fennel and peppercorns in a pan over a medium heat for 2 minutes until fragrant. Cool, add the turmeric and grind to a fine powder.

  2. Heat the coconut oil in a heavy pan over a medium heat. Cook the onions for 10 minutes until golden, adding the garlic, ginger and curry leaves for the last 2 minutes.

  3. Add the mutton and salt and fry for 8 minutes until sealed. Stir in the ground masala and cook for 1 minute.

  4. Add the hot water, bring to a simmer, cover and cook on a low heat for 1 hour 15 minutes until the mutton is tender.

  5. Uncover, add the coconut and cook on a medium-high heat for 15 to 20 minutes, stirring often, until the liquid has gone and the masala clings to the meat.

  6. Stir in the lemon juice and serve with rice, dal or chapatis.