Mutton Sukka, Rasam and Saadham (White Rice) on a Sunday afternoon. Its the most comforting meal and so easy to put together. This is an extremely simple recipe and can be put together in no time. Its usually preferable to use mutton pieces with bone for this recipe. The flavor from the bone enhances the taste of the dish and also keeps the meat juicy. Clean the mutton well and try to get rid of the fat if any. These days, the butcher removes most of the fat unlike yesteryear’s. Keep the pieces bite size. There is no oil added for this recipe. The fat from the mutton would suffice.
We have used a 3 liter pressure cooker for today’s recipe. Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally. Make sure that the meat is cooked. Just press a piece of meat and it should fall of the bone easily. There would be a little gravy left in the pan.
Now its time for roasting. Preferably use a non stick pan as its easy. You can use a stainless steel pan to roast but you have to add little oil from time to time to avoid the meat getting stuck to the pan.
Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
Serve with rice and rasam. It also goes perfectly well with coconut milk rice.
- ⅓ cup water
- 250 grams mutton with bone
- 10 shallots (small onions), chopped
- 2 sprigs curry leaves
- 2 tablespoon ginger garlic paste
- 2 green chillies, chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon black pepper powder
- ½ teaspoon turmeric
- 1 teaspoon coriander powder
- 2 sprigs curry leaves
- Take the pressure cooker and add in all the ingredients. Pressure cook for 15 minutes on medium flame. I got 20 whistles. Remove from heat and wait for the pressure to release naturally.
- Take a pan and add in the mutton mixture along with the gravy to the pan. Keep sauteing till the mutton is dry on medium heat. It will take about 7-8 minutes.
- Once the mutton is dry, add in the chopped curry leaves and fry till the mutton is nicely roasted and brown. It will take about a couple of minutes on medium flame.
- Remove from heat and serve.
hi suguna!!! I tried this recipe today and it came out really well. Thank you very much!!
Hi sis I made this recipe second time in my family every one loved it and I got appreciate bcoz of you thank you sisđ. Sis will you share mutton eral recipe please. Your dishes are awesome.
Thank you so much Mahesh. Glad you liked it! Will definitely share in the coming days.
Your recepies r awesome and unique.. The way your narration about recepies r great .. Am veggie my husband loves mutton.. First time in life I Tried cooking mutton sukka by following your recepie .. It turns great .. My husband loves it !! Kuddos to you đ ..
Thank you!
Hi kannamma… Can we double.the recipe in d pressure cooker method.. tried halving it n it came out really well.. can’t believe it’s a complete no oil recipe !
Yes you can. Glad you liked the recipe.
Is it okay if we get 10 whistles for 15 minutes?
yes. Its ok. The whistle will depend on the size of the cooker and the amount of meat used.
very tasty
I tried this recipe today and loved it. The best part was the time it took… Which is hardly any time.. Yummy
Thank you Raakhee
How much water
â cup water
Its been mentioned in the ingredients.
Mutton sukka came out really well.. thank u…
Thank you!
Hi Suguna,
Tried this receipe yesterday and it came out very well đ đ I have also tried your fish fry receipe and everybody in my family loves it. Thank u so much and Happy Pongal đ
Thank you Yogalakshmi. Really glad that you like the recipes. Happy Pongal to your family.
Hi Kannamma,
Do you think this would work with boneless lamb leg cubes?
Thanks!
Yes. This recipe will work with boneless lamb.
Dear Kannamma… I think I’m in LOVE!
Your recipes are simple and simply delicious!
I am new to cooking and am going to try ALL your recipes over time.
Thanks!
Thank you Jay!
HI Suguna,
Thanks for sharing simple and tasty recipe.
Could you please help with the numbers?
qty of garlic cloves and ginger used to get 2 tablespoon of ginger garlic paste
about half an inch of ginger and 4-6 cloves garlic