Mutton Sukka

A dry lamb curry with grated coconut

• CuisineIndian
• CategoryLamb
• CourseMains

Ingredients

• 1 kgDiced lamb
• 1 tbspGhee
• 200 gmsOnion, sliced
• 50 gmsGarlic, sliced
• 3 tbspCoriander seeds
• 1 tspPeppercorns
• 1 tbspFennel seeds
• 1 tbspPoppy seeds
• 20Dried chillies
• 1 tspTamarind paste
• ½ tspTurmeric powder
• 200 gmsOnion, chopped
• 1 cupGrated coconut
•  Oil
•  Salt

Preparation

1. Heat ghee in a pan and add sliced onion and garlic
2. Fry till slightly soft
3. Add coriander seeds, peppercorns, fennel seeds, fenugreek seeds, poopy seeds, red chillies and roast till the flavour is released
4. Add some water and grind fine along with the tamarind, turnmeric and some salt
5. Use a small amount of the paste to marinate the lamb
6. Put lamb in a pressure cooker and cook for 18 minutes without adding any water
7. Heat oil in a pan and add chopped onion and fry till brown
8. Add grated coconut, remaining ground paste and any liquid from the cooked lamb
9. Stir till it is nearly dry and then add cooked lamb
10. Stir till mixed and lamb is covered

Sukka or Sukha is a dry curry. This version can be made with lamb, or better still with goat. While mutton in the West is older lamb, goat meat is often referred to as mutton in India. Hence the name mutton sukka. This is very similar to a Rendang. I cook the mutton in a pressure cooker. Put the marinated lamb in and close it. Put it on high heat till the steam escapes with a puff for the first time. Now turn the heat down and let it bubble along for 18 minutes. Then shut off the heat. With my pressure cooker, I unlatch the lid and it falls in when the pressure has fully released. No water needs to be added as the lamb releases a fair amount of water as it cooks.