Mutton Sukka Fry

Mutton Sukka Fry (மட்டன் சுக்கா வறுவல்):

 Lamb and mutton are terms for the meat of domestic sheep  at different ages. A sheep in its first year is called a lamb; and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animals.

Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in certain parts of China, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States  and Canada. There are almost thousand receipes with mutton, Now we are going to see a South Indian Mutton Sukka Fry.

                                   Mutton Sukka Fry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 30 mins     |  Serves: 3

Ingredients

Mutton - 1 kg

Tomatoes - 1.5 nos

Green chilly-1 no

Salt - as needed

Turmeric powder -1/4 tbsp

Chilly Powder (dhaniya powder mixed) - 1 tsp

Onion - 1 1/2 nos

Ginger Garlic Paste - 1 tsp

Ground Pepper Powder - 1 tsp

Cilantro leaves- needed

Pudina /mint leaves - handfull

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To Temper :

Oil - 1 tbsp

Fennel -1 tsp

Cinnamon - 1 small piece

Star anise - 1 no

Eliachi - 1 no

Cloves - 3 nos

Curry leaves - 4 or 5

Black cardamon - 1 no

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                                                     To Boil the Mutton :

Ginger Garlic paste - 1 tsp

Chilly powder( dhaniya pow mixed) - 1 tsp

Turmeric powder - 1/4 tbsp

Curd - 2 tsp

Salt - needed

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Method:

• First chop the mutton into small pieces only then sukka fry will be tasty. Pressure cook the mutton well for 4 to 5 whistles with the ingredients in the To Boil table. Curd is used to soften the meat.Keep it aside. Incase its sheep (European countries ) cook for 10 whistles and discard the stock. As the stock will be very oily.
  
• Pour oil in a kadai and add the ingredients in the temper table.
  

• And when it splutters add the green chilly (slit vertically), pudina leaves , onions, and ginger garlic paste and saute well.
  
• Add the chopped tomatoes and saute well. Now add the turmeric powder, chilly powder and saute well. Now add the boiled mutton pieces and mix well.
  
• Add 1/4 cup water and allow it boil well with lid closed. When it done add coarsely ground pepper and cilantro leaves and mix it for 2 mins and switch off the flame. 

• Serve with sambhar or any variety rice or rasam .