Chettinad Mutton Sukka

Method

1. 1

   Marinate mutton: Cut 750g mutton into small pieces. Mix with 1.5 tbsp ginger-garlic paste, 2 tsp red chilli powder, 1 tsp turmeric, 1 tsp garam masala, 2 tbsp yogurt and salt. Marinate overnight.

2. 2

   Make Chettinad sukka masala: Dry roast 1 tbsp coriander seeds, 2 tsp black peppercorns, 1 tsp fennel seeds, 4 dried red chillies, 2 cloves and a piece of kalpasi. Grind fine.

3. 3

   Make coconut paste: Dry roast half cup fresh grated coconut until golden. Grind with 4 garlic cloves to a smooth paste.

4. 4

   Pressure cook mutton: Cook marinated mutton with half cup water for 5-6 whistles until tender. Drain and save stock.

5. 5

   Fry shallots very dark: Heat 4 tbsp sesame oil. Add 2 cups sliced shallots and fry 15-18 minutes until very dark brown.

6. 6

   Add masala and coconut paste: Add Chettinad sukka powder and coconut paste. Fry 8 minutes until oil separates.

7. 7

   Add cooked mutton: Add the pressure-cooked mutton. Toss to coat.

8. 8

   Fry until dry: Cook on high heat 10-12 minutes until completely dry and masala coats each piece.

9. 9

   Add curry leaves: Add a large sprig of curry leaves. Fry 1 minute.

10. 10

    Serve: Adjust salt. Chettinad mutton sukka should be completely dry and intensely spiced. Serve with steamed rice or parotta.