Karnataka
Mutton sukka
Tender mutton rolled in a dark, roasted coconut masala. Neer dosa, consider yourself warned.
75 minTime
42 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original446kcalsame
42 gproteinsame
6 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Pressure cook the mutton with ginger garlic paste, turmeric, salt and water for 5 to 6 whistles. Let the pressure release naturally. Keep the stock.
- 2Dry roast the red chillies, coriander seeds, pepper, cumin, fennel, fenugreek and whole spices on low heat.
- 3Roast the coconut in the same pan on low until deep golden. Grind coarsely with the roasted spices, garlic and tamarind, using almost no water.
- 4Heat the ghee, add curry leaves and onions, and fry until brown.
- 5Add the masala and fry for 3 minutes. Add the mutton with its stock and cook on medium, stirring, until dry.
Serve it like this
Serve hot on a plate, with a few fresh coriander leaves on top.
