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Main Course

Sukka

Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward patience — the longer you cook, the more the meat surrenders its toughness and takes on the masala.

30 min total|Prep 30 min|Cook 20 min|3 servings|easy

Ingredientsfor 3 servings

1/2k g Mutton
6-8 nos Dry red chillies
11/2 cup Onion — chopped
3/4 tsp Pepper powder
Salt, to taste
Coconut oil, to taste
Ghee, to taste

Preparation

Step 1
For preparing sukka, marinate the mutton with ground dry red chillies and salt. Cook it well with some water in a pressure cooker.
Step 2
Roast the onion in the coconut oil and ghee in a china dish.
Step 3
Next, add the cooked mutton to it.
Step 4
Add the pepper powder and cook well.
Step 5
Sukka is ready. Serve hot.
Step 6
Specialities: 1)Regional rare recipe.

Tip

If the gravy reduces too fast before the meat is tender, add hot water in small amounts. Cold water toughens the meat.

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