Mutton Sukka Masala Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pressure cooker and add the marinated mutton. Cook until the mutton is browned and the spices are well-coated.
• STEP 3.Add chopped onions, green chilies, and curry leaves. Saute until the onions turn golden brown.
• STEP 4.Add tomato puree and cook until the oil separates from the masala.
• STEP 5.Add water, cover the pressure cooker, and cook for about 4-5 whistles or until the mutton is tender.
• STEP 6.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves for tempering. Once they splutter, add chopped onions and saute until golden brown.
• STEP 7.Add the cooked mutton to the pan and mix well. Cook for a few minutes until the masala coats the mutton pieces.
• STEP 8.Garnish with coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Marinating the mutton for at least 30 minutes helps to infuse the flavors into the meat.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can also add coconut milk to the masala.
• If you don't have a pressure cooker, you can cook the mutton in a regular pot, but it will take longer.

Storage and Serving

• Mutton Sukka Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the masala in a pan or microwave before serving.
• Serve the Mutton Sukka Masala hot with steamed rice, roti, or naan.