Mutton Sukka
Print

Mutton Sukka/ Chukka Dry Fry

An awesome dry mutton fry dish made with freshly ground coconut and robust spices and cooked until meat turns soft and tender and a bit dry but still juicy inside.

Course Side Dish
Cuisine Indian
Keyword Goat Chukka, Goat Dry Fry, Goat Fry, Goat Sukka, Mutton Chukka, Mutton Dry Fry, Mutton Fry, Mutton Sukka
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

Pressure cook goat meat

  • 2 lbs Tender baby goat shoulder meat or mixed goat pieces
  • 2 tbsp Ginger/ Garlic paste
  • 1 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/2 cup Shallots/ onion chopped
  • 3 Green Chilies chopped
  • Salt to taste

Goat Sukka Fry tadka

  • 1/2 inch Cinnamon bark
  • 5 Cloves
  • 5 Cardamom
  • 1 Bay leaf
  • 1 Star Anise
  • 2 Marathi Moggu
  • 1/2 tbsp Kal Pasi (Black Stone Flower)
  • 1 piece Jathipathri (Mace Javintri)
  • 1/2 tbsp Fennel powder
  • 1/4 tbsp Black Pepper powder
  • 1/4 tbsp Jeera powder
  • 3 Red chilies broken
  • 2 sprigs Curry leaves
  • 2 tbsp Oil

Other ingredients

  • 1/2 cup Tomatoes chopped
  • 1/4 cup Coconut paste
  • 1/2 tbsp Tamarind/ lime juice

For garnishing

  • 2 tbsp Cilantro chopped

Instructions

  1. Pressure cook goat meat: Add mutton pieces to a large pressure cooker with enough water to immerse the pieces.  Add ginger/garlic paste, chili powder, coriander powder, turmeric powder, chopped shallots/ onion, chopped green chilies, salt and mix well.  Pressure cook for 4/5 whistles and wait for few mins for the pressure to release on its own. But make sure you do not overcook the pieces, it should be about 90 percent cooked, remaining 10% cooking should happen along with the masala.

  2. Sukka fry seasoning: Take a wide nonstick pan, pour oil, when hot, add the whole garam masala tadka ingredients in one go (except powders), fry for few seconds until slightly browned, add curry leaves, add the powders (fennel, black pepper, jeera) and fry for few seconds.

  3. Add tomato, fry them well.

  4. Add the pressure cooked mutton pieces along with the mutton stock, coconut paste, mix well, check salt and let it simmer stirring occasionally until it dries out (or remove early if you want it in curry stage).  If you are adding tamarind juice, you can add it now and cook for few mins.

  5. Drizzle some lime juice (if tamarind juice is not used) and garnish with chopped coriander leaves and serve with rice and piping hot sambar or rasam.