Mutton sukka or Mutton chukka is a lip smacking mutton recipe which is very popular in South India. Iam a big fan of this dish❤
I like my mom’s method of preparing mutton sukka. As Iam from Thoothukudi, this dish is very popular in all the parotta stalls normally. If we get parotta for dinner, it would go either with mutton sukka or chicken spray.
This dish can be prepared at home with easily available spices in kitchen. Pepper is the most important spice used in this recipe and it is a spicy dish.
Mutton sukka is prepared by cooking the mutton pieces to tender in ginger garlic paste and coated with aromatic blend of spices.
Mutton sukka can be prepared with both lamb and goat meat. The pieces can be with bone or without bone too. Just the cooking time varies. I have used boneless mutton pieces for this recipe. I will come back with a separate recipe for mutton sukka with bones.
We are not going to pressure cook the mutton pieces. It is going to be roasted along with spices in a pan or kadai till it gets soft. In this way, the pieces get mixed up and coated with spices very well resulting in a dish which is out of this world.
This is a best side dish for rice , dosa, aapam etc.., It also goes good with chapati.
- Mutton pieces( boneless)- 500 gms
- Small onions- 12 ( chopped)
- Big onion- 1 medium sized ( finely chopped)
- Curry leaves- 2 sprigs
- Ginger garlic paste- 1 tbsp
- Turmeric powder- 1/2 tsp
- Bay leaves- 2
- Cinnamon stick- 1 inch
- Salt- as needed
- Coriander leaves- as needed.
- Red chilli- 4
- Coriander seeds- 1 tbsp
- Pepper seeds- 2 tsp
- Cumin seeds- 1 tsp
- Fennel seeds- 1/2 tsp.
- Use sesame oil for better taste.