Madurai Mutton Sukka – மதுரை மட்டன் சுக்கா

Hi all. Hope you all are doing well. I am so sick over the past days and am not yet recovered. Even I was unable to cook that’s why I was not able to post for the last 4 days. I felt like having something spicy for today. So I thought of making this mutton sukka recipe. I made it along with Rice, Moong dal curry. This mutton sukka is made in Madurai style. I got this recipe from a newspaper. I have already posted a mutton sukka which I make regularly at our home. Some times I used to make this mutton sukka recipe and this tastes like the mutton sukka from hotels. Also, it is simple to make and has a lot of flavour in it.

Try the other Dry mutton Recipes.

Green Mutton Fry

Coconut Mutton Fry

Malabar style Spicy Mutton Roast

Mutton uppu Kari

Mutton Pepper Fry

Mutton Fry

Tala Hua Gosht

Let us see how to make Mutton sukka.

Preparation Time: 25 mins

Cooking Time: 30 mins

Serves: 4

INGREDIENTS REQUIRED

Gingelly / Sesame oil – 4 tbsp

Cinnamon sticks – 1 (2-inch piece)

Cloves – 3

Fennel seeds – 1/2 tsp

Sliced Small onions/Shallots – 1 cup

Dried red chillies – 3

Curry leaves – 2 sprigs

Ginger garlic paste – 1 tbsp

Coriander leaves – a few

Salt to taste

For cooking Mutton

Mutton – 500g (boneless)

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tbsp

Coriander powder – 1 tsp

Cumin Powder – 1/2 tsp

Fennel powder – 1/2 tsp

Salt – 1/2 tsp

METHOD

1.Cut the mutton pieces into small cubes. Clean and wash them well in water. Drain the water completely. Then add the mutton pieces to a pressure cooker. Place the cooker on medium flame. Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder and salt. Mix them well with the mutton and saute it. The mutton will begin to shrink and it will release some water. Add 1/2 cup of water and pressure cook until the mutton gets tender.

2. In a pan heat gingelly or sesame oil. Then add cinnamon sticks, cloves and fennel seeds. Let them splutter. Add sliced shallots to it. Saute the shallots until it turns light golden. Add dried red chilli, curry leaves. Saute for a minute. Then add ginger garlic paste to it.saute till the raw smell goes. Add the cooked mutton to it along with the stock if left. Cover with a lid and cook on low flame for 5 minutes. The oil will begin to appear on the top. Add pepper powder, coriander leaves and curry leaves. Mix well and switch off the flame.

Serve hot with Rice, Biryani or Pulao.

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