Meal Prep · South Indian
Mutton Sukka
A robust and spicy South Indian dry mutton fry, bursting with aromatic spices and coconut.
Ingredients
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Step-by-step- Clean and wash the mutton pieces thoroughly. Marinate with 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, 1 tsp red chilli powder, and salt for at least 30 minutes, or preferably 2-3 hours in the refrigerator.
- Pressure cook the marinated mutton with 1/4 cup water for 4-5 whistles or until tender. If not using a pressure cooker, cook in a heavy-bottomed pan with enough water until tender (this will take longer).
- In a large pan or kadai, heat coconut oil. Add curry leaves and green chillies, sauté for a few seconds.
- Add chopped onions and the remaining ginger-garlic paste. Sauté until onions turn golden brown.
- Add the remaining red chilli powder, coriander powder, cumin powder, black pepper powder, and 1/2 tsp turmeric powder. Sauté for a minute until aromatic, being careful not to burn the spices.
- If using, add chopped tomatoes and cook until they soften and the oil separates.
- Add the cooked mutton along with any remaining stock from the pressure cooker. Mix well, ensuring the mutton is coated with the spices.
- Cook on medium-high heat, stirring occasionally, until all the moisture evaporates and the mutton starts to fry and turn dark brown and dry. This is the ‘sukka’ stage.
- Stir in garam masala (or mutton masala) and grated coconut (if using). Cook for another 5-7 minutes, allowing the flavors to meld and the sukka to become more dry and flavorful.
- Check for salt and adjust if necessary. Garnish with fresh coriander leaves and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container once completely cooled. Ensure it’s not exposed to air to prevent spoilage.
Freezer Up to 2 months
Portion into freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop in a pan over medium heat, stirring occasionally until heated through. Add a splash of water if it seems too dry. Microwave in short bursts, stirring in between.
Chef’s Corner
- Marinating the mutton overnight significantly enhances tenderness and flavor absorption.
- Adjust the spice levels to your preference. For extra heat, add more green chillies or black pepper.
- Using fresh grated coconut adds a lovely texture and authentic South Indian flavor, but can be omitted if unavailable.
- Ensure all moisture evaporates during the final frying stage to achieve the true ‘sukka’ (dry) consistency.
