Dry Mutton

History:

Mutton Sukka, a popular South Indian dish, traces its roots to the coastal regions of Karnataka and Kerala. Sukka means "dry," and the dish is characterized by marinated mutton pieces cooked until tender and coated in a flavorful, semi-dry spice mixture. This dish reflects the vibrant culinary traditions of South India, where spices are used to create a harmonious blend of tastes and textures. Mutton Sukka is often enjoyed with rice or traditional South Indian breads like dosa or idli.

Recipe: Mutton Sukka

Ingredients:

For the Marinade:

• 1.5 pounds (700g) bone-in mutton or lamb, cut into pieces
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Sukka Masala:

• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1-2 green chilies, slit (adjust to your spice preference)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• Fresh curry leaves (about 10-12 leaves)
• Salt to taste
• Fresh cilantro leaves for garnish
  
  
  

Instructions:

Marinade:

1. In a mixing bowl, combine the ginger paste, garlic paste, red chili powder, turmeric powder, and salt.

2. Add the mutton pieces to the marinade, ensuring they are well-coated. Let the meat marinate for at least 30 minutes, but longer if possible.

Cooking:

1. Heat the vegetable oil in a large, heavy-bottomed pan or skillet over medium heat.

2. Add the finely chopped onion and sauté until it becomes translucent.

3. Stir in the green chilies, ginger paste, and garlic paste. Cook for a few minutes until they become fragrant.

4. Add the marinated mutton to the pan. Cook, stirring occasionally, until the meat is browned on all sides.

5. Sprinkle the ground cumin, ground coriander, ground fennel seeds, ground cinnamon, ground cloves, ground cardamom, and ground black pepper over the meat. Mix well to coat everything evenly.

6. Add the fresh curry leaves and salt to taste. Continue to cook, stirring occasionally, for about 20-30 minutes, or until the mutton is tender and cooked through. If the mixture becomes too dry, you can sprinkle a little water, but the goal is to have a semi-dry consistency.

Serving: Serve Mutton Sukka hot, garnished with fresh cilantro leaves. It pairs exceptionally well with steamed rice, dosa, idli, or any South Indian bread of your choice.

Note: Mutton Sukka is known for its bold and spicy flavors. Adjust the quantity of green chilies and red chili powder to suit your spice preference. Enjoy the taste of South India with this delightful dish.