This recipe is a spicier, more refined version of the classic Mangalorean Mutton Sukka, utilizing Bannur sheep mutton for a rich, authentic flavor.
Ingredients
For the Spice Powder (Masala)
Cinnamon: 1 inch stick
Green Cardamom: 8 pods
Cloves: 10 pieces
Black Peppercorns: 1 tsp
Fenugreek Seeds: 1/4 tsp
Coriander Seeds: 6 tbsp
Cumin Seeds: 2 tbsp
Dried Red Chillies: 50 pieces (for a hot dish) or 35-40 (for milder)
For the Roast & Base
Coconut Oil: 30ml (for roasting) + 70ml (for pressure cooking)
Fresh Coconut: 1 whole, shredded
Mustard Seeds: 1.5 tsp
Garlic: 1 whole bulb (peeled)
Curry Leaves: 1-2 sprigs
Onions: 5 large, finely chopped
Turmeric Powder: 1 tsp
Mutton: 2kg (Bannur sheep preferred)
Tamarind Water: 1 tsp tamarind pulp squeezed in water
Salt: To taste (approx. 4-5 tsp total)
Cilantro (Coriander leaves): 1/4 bunch, finely chopped
Preparation Steps
1. Preparing the Dry Masala
Dry roast the cinnamon, cardamom, cloves, peppercorns, fenugreek, coriander seeds, and cumin seeds in a wok. Add the red chillies and roast until the fragrance fills the kitchen. Transfer to a blender while warm and grind into a powder without adding any water.
2. Roasting the Coconut
In the same wok, heat 30ml of coconut oil. Add the shredded coconut and sauté on low-to-medium flame until it turns a deep golden brown. Set this aside for later.
3. Cooking the Mutton
In a pressure cooker, heat 70ml of coconut oil. Splutter the mustard seeds, then add the garlic cloves and curry leaves. Add the chopped onions and a teaspoon of salt to speed up browning. Once the onions are brown, stir in the turmeric.
4. Searing and Spicing
Add the 2kg of mutton and 3 teaspoons of salt. Pour in the tamarind water. Stir on high flame for about 5 minutes to sear the meat. Add the dry spice powder prepared earlier and coat the mutton thoroughly.
5. Pressure Cooking
Add enough water (including the rinse from the spice jar) to ensure the meat doesn’t char. Close the lid and pressure cook for about 4 whistles. The goal is to get the mutton about 80% cooked.
6. The Final “Sukka” (Dry) Finish
Open the cooker once the steam settles. Turn the stove back on to evaporate the excess moisture. Adjust salt to taste. Add the chopped cilantro and the previously roasted coconut. Mix well and cook for a final 5 minutes until the dish is dry and the flavors are fused.
Serving Suggestions
This dish is best served with:
Neer Dosa
Appam or Sanna
Pundi (Rice dumplings)
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