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Sukka/Chukka means dry. We cook mutton separately then we add the cooked mutton in the oil to make it dry. We prefer red meat in our diet very often, so we make mutton biryani, curry or fry. Sukka is very common in our house and goes excellent with rice, roti or dosa. You can use mutton or lamb for this dish. Adding more curry leaves and using gingelly oil adds extra flavour to the dish. Try to add pounded ginger and garlic for a unique flavour. If you use ginger garlic paste, then the real taste of sukka will be missing. Use boneless mutton for this recipe to enjoy every bit of it. If you try this recipe, please let me know in the comment section below.
Mutton or lamb is the same domestic sheep, but the only difference is age. Mutton is meat from a sheep that is above 3 years old whereas Lamb is very tender meat from a sheet which is less than a year old. The cooking time for both the meat varies though they are from sheep. Lamb takes very less time to cook, but mutton is very hard meat, so it takes extra time to cook.
For example: If you use a pressure cooker, Lamb cooks in 2 whistles but Mutton cooks only after 6 to 7 whistles. It is because the meat is very matured. I personally prefer using lamb. I have used lamb in most of my recipes and they taste great for any dish.
Tips to make perfect Mutton Sukka:
- Add mutton along with the cooked stock for better taste.
- If you don’t have shallots use big onion.
- Adding curry leaves gives good flavour so add them more.
- Gingelly oil gives good taste and flavour to the dish.
- Use Boneless mutton.
- If you use lamb cook for 2 whistles. If you use mutton cook for 5 whistles.
- Do not use ginger garlic paste. Use pounded ginger and garlic.
Here is the step by step process for Mutton Sukka:
Take 700 gms mutton/lamb in the pressure cooker. Add some salt and turmeric and cook for 5 whistles for mutton and 2 whistles if you are using lamb. Keep the cooked mutton along with the stock aside.
Once mutton is cooked, keep them aside. Now in a pan, add 50 ml oil,
add 2 pieces cinnamon stick, 2 bay leaves,
8 to 9 cloves, 1 tsp fennel seeds and saute well.
Then add 1 cup shallots
Mix shallots well. Now add 2 green chillies (finely chopped)
Then add 2 tbsp pounded ginger garlic and saute to remove raw smell.
Now add cooked mutton along with the stock and mix well. Add generous amount of curry leaves and mix everything well.
Then add 1 tsp chilli powder and 1 tsp garam masala.
Adjust salt. We have already added salt while cooking mutton so adjust accordingly. Mix everything well and cook for 6 to 8 minutes to make it dry.
Finally add 2 tbsp coriander leaves and give it a mix.
Serve Mutton Sukka with Rice, Roti or Dosa.
You may also like:
Mutton Gravy
Mutton Uppu Kari
Thalappakatti Mutton Biryani
Mutton cooked with turmeric and salt till they are tender then cooked again with shallots, garam masala and chilli powder to make a dry curry which goes well with rice and biryani.
Ingredients
- Mutton Boneless - 700 gms
- Shallots - 1 cup
- Cinnamon Stick - 2 numbers
- Cloves - 8 to 9 pieces
- Fennel Seeds - 1 tsp
- Bay Leaf - 2 numbers
- Green Chillies - 2 numbers
- Ginger Garlic - 2 tbsp pounded
- Chilli Powder - 1 tsp
- Garam Masala - 1 tsp
- Curry Leaves - 3 sprigs
- Coriander Leaves - 2 tbsp
- Salt, to taste
- Oil - 50 ml
Method
- Take 700 gms mutton/lamb in the pressure cooker. Add some salt and turmeric and cook for 5 whistles for mutton and 2 whistles if you are using lamb. Keep the cooked mutton along with the stock aside.
- Now in a pan, add 50 ml oil, add 2 pieces cinnamon stick, 2 bay leaves, 8 to 9 cloves, 1 tsp fennel seeds and saute well.
- Then add 1 cup shallots and mix well.
- Now add 2 green chillies (finely chopped) and 2 tbsp pounded ginger garlic and saute to remove raw smell.
- Now add cooked mutton along with the stock and mix well.
- Add generous amount of curry leaves and mix everything well.
- Then add 1 tsp chilli powder and 1 tsp garam masala.
- Adjust salt. We have already added salt while cooking mutton so adjust accordingly.
- Mix everything well and cook for 6 to 8 minutes to make it dry.
- Finally add 2 tbsp coriander leaves and give it a mix.
- Serve with Rice, Roti or Dosa.
Notes
1. Add mutton along with the cooked stock for better taste.
2. If you don't have shallots use big onion.
3. Adding curry leaves gives good flavour so add them more.
4. Gingelly oil gives good taste and flavour to the dish.
5. Use Boneless mutton.
6. If you use lamb cook for 2 whistles. If you use mutton cook for 5 whistles.
7. Do not use ginger garlic paste. Use pounded ginger and garlic.
Serve with Love
