Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Meat
Spices
Base
Equipment
Heavy pot with lid; frying pan; spice grinder; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Braise · About 80 min
- Put 800 g mutton shoulder pieces, 350 ml water, ½ tsp turmeric, 1 tsp salt in a heavy pot. Bring to a simmer, cover and cook for 70–90 minutes. Add a little boiling water if needed.
Check: Mutton is fork-tender. Lamb pieces must reach at least 63°C / 145°F; this braise needs longer.
Toast the spices · About 8 min
- Toast 2 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp black peppercorns and 3 dried red chilies in a dry pan for 2 minutes. Add 60 g grated coconut; cook until pale golden. Cool and grind coarsely.
Cook the base · About 10 min
- Heat 30 ml neutral oil in a wide pan. Cook 200 g onion, chopped for 7 minutes. Add 20 g ginger-garlic paste and 12 curry leaves; stir for 1 minute.
Reduce · About 12 min
- Add the tender mutton with its cooking liquid and the ground spice mixture. Cook uncovered for 8–12 minutes, stirring often.
Check: The liquid reduces to a thick coating; the coconut does not burn.
Tips
- Reduce only after the meat is tender.
- Watch closely near the end when the liquid is almost gone.
Substitutions
- Use lamb shoulder instead of mutton.
- In Mutton Sukka, replace fresh coconut with the unsweetened desiccated form.
Storage
- Get perishable Mutton sukka into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Mutton sukka within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Mutton sukka to 74°C / 165°F, stirring or turning it for even heating. When Mutton sukka is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Mutton sukka includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Mutton sukka becomes softer in storage.
Make ahead
- Braise the meat one day ahead; chill meat and liquid together.
- Toast the spices ahead and keep them covered.
FAQ
Does sukka mean completely dry?
The coating is thick and nearly dry, but meat should stay moist.
Can I use lean meat?
Shoulder suits long cooking better. Lean pieces can become dry during reduction.
Why does it taste bitter?
The spices or coconut may have burned. Toast over moderate heat and stir continuously.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
