Mutton Sukka Recipe, Coconut Dry Roast, Easy
A dry South Indian mutton roast with fresh coconut, curry leaves and pepper. No gravy, just glossy, spiced meat.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Cook the mutton
Pressure cook the mutton with half the onion, the ginger-garlic paste, turmeric, salt and water for 5 whistles. Release the pressure.
- 03Fry the aromatics
Heat the coconut oil. Add the coconut slices and curry leaves until golden. Add the rest of the onion.
- 04Add the spices
Stir in the chilli powder, coriander powder and pepper. Cook for 1 minute.
- 05Dry roast
Add the mutton with any liquid. Cook uncovered on medium-high, stirring, for 15 to 20 minutes until dry and dark.
- 06Finish
Add the garam masala and rest for 5 minutes.
Questions
How dry should it be?+
The masala should cling to the meat with a little oil. No liquid should pool.
Can I use ghee?+
Coconut oil gives the best flavour, but ghee works.
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