My Kitchen Antics: Mutton sukka/chukka

Recipe adapted from here (serves 3 or 4 as part of main meal) 
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Mutton- 500gms (with bone)

To grind

Cumin seeds- 1 1/2 tsp

Coriander seeds- 1 1/2 tsp

Peppercorns- 1 1/2 tsp

Dry red chilli- 2

Indian shallots- 4, small, roughly chopped

Ginger garlic paste- 2 tsp

Turmeric powder- 1/4 tsp

Salt- to taste

Ghee- 1 tbsp

Cinnamon- 1 inch stick

Cardamom- 2

Cloves- 2

Fennel seeds- 1/2 tsp

Onions- 2 small/ 1 large- finely chopped

Curry leaves- 2 sprigs

Coriander leaves- 1/4 cup

Garam masala- 1/2 tsp

Ghee- 1 tsp (optional)

Grind together the cumin, coriander seeds, peppercorns and dry red chilli to a powder.

Add the shallots and ginger garlic paste, a tbsp or so of water and grind to a paste. Don’t add too much water.

Marinate the mutton with the ground mix, turmeric and salt and keep aside for half an hour or more if you can.

Pressure cook the mutton with around 1/3rd 1/4 cup water till done(don’t add too much water as you want a dryi-sh consistency once cooked).

If at all there is a lot of water, evaporate it off on high heat till about 1/4 cup is remaining.

In a frying pan, heat the ghee and infuse with cinnamon, cardamon, cloves and fennel.

Throw in the onions and half the curry leaves and saute on medium heat till they turn golden brown. Make sure its not too dark and burn. You need to saute the onions well, or else the curry would be sweet.

Pour in the mutton along with the stock and mix with the onions.

Add the coriander leaves and salt if needed and cook for a couple of minutes on medium heat till the mutton pieces are well coated in the masala and the oil starts to separate. Keep stirring in between.

Sprinkle the garam masala, a tsp of melted ghee and the remaining curry leaves, give a final mix and keep covered for a few minutes, after which you can serve with steamed rice, roti or even appam.

Notes: The original recipe required you to cook the mutton in coconut milk. I skipped it and it was just as good.

Increase the amount of pepper to 2 tsp and add one more chilli if you want it spicier. My version is mildly spicy, and the heat comes from the pepper mostly.

If you have enough shallots, cook the entire thing in that instead of onions. Tastes really good.

You would know how long your mutton would take to get cooked, but what i do is, cook on high heat in the pressure cooker till the first whistle and then reduce heat to medium and cook for another 20 minutes. I’d open the cooker only once the steam has completely died down on its own.

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