Spicy Mutton Sukka Fry: A Flavor-Packed South Indian Delight

Mutton Sukka Fry is a spicy and aromatic South Indian dry curry that tantalizes your taste buds with its rich blend of spices and tender pieces of mutton. This dish is perfect for a hearty meal, offering a burst of flavors from the curry leaves, black pepper, and a medley of traditional Indian spices. It’s an irresistible combination of succulent mutton, crisp onions, and a dry, aromatic masala that makes it a crowd-pleaser.

Ingredients

• For the Mutton Marinade:
  • 500 grams mutton, cut into small pieces
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
• For the Sukka Fry Masala:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 1 large onion, thinly sliced
  • 10-12 curry leaves
  • 1 tablespoon black pepper powder
  • 2 teaspoons garam masala
  • 1 teaspoon fennel seeds, crushed
  • 2-3 green chilies, slit
  • Fresh coriander leaves, chopped (for garnish)

Steps

1. Marinate the Mutton:

Start by marinating the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well, ensuring the mutton is evenly coated. Let it rest for at least 30 minutes to allow the flavors to infuse into the meat.

2. Pressure Cook the Mutton:

Transfer the marinated mutton to a pressure cooker. Add about a cup of water and cook on medium heat for 4-5 whistles or until the mutton is tender. Once done, let the pressure release naturally and drain any excess water, if necessary. Keep the cooked mutton aside.

3. Prepare the Sukka Fry Masala:

Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until the spices release their aroma.

4. Sauté Onions and Spices:

Add the sliced onions to the pan and sauté until they turn golden brown. This step is crucial as the caramelized onions add depth to the flavor of the dish. Once the onions are nicely browned, add the crushed fennel seeds, black pepper powder, and garam masala. Stir well to combine.

5. Cook the Mutton with Masala:

Add the cooked mutton pieces to the pan and mix thoroughly with the masala. Cook on medium heat, stirring occasionally to ensure the mutton is well-coated with the spices. Add the slit green chilies and continue to cook until the mutton pieces are dry and slightly crispy around the edges. This should take about 10-12 minutes.

6. Final Touches:

Once the mutton is perfectly fried and the masala is dry, garnish with freshly chopped coriander leaves. Remove from heat and let it rest for a few minutes before serving.

Tips for Variation

1. Add Coconut: For an added South Indian touch, sprinkle some grated coconut during the final stage of cooking. It adds a subtle sweetness and texture to the dish.
2. Use Ghee: For a richer flavor, substitute half of the oil with ghee. It enhances the dish’s aroma and taste.
3. Adjust Spice Levels: Modify the spice level according to your preference by adjusting the number of green chilies and black pepper powder.
4. Include Vegetables: Add small pieces of potato or bell peppers along with the mutton for a more varied texture and flavor.
5. Use Fresh Ground Spices: Freshly grind the garam masala and fennel seeds for a more robust flavor profile.
6. Experiment with Meats: Substitute mutton with chicken or beef for a different take on the dish. Adjust cooking times accordingly.
7. Lemon Zest: Add a dash of lemon zest or a squeeze of lemon juice just before serving to brighten up the flavors.
8. Herb Twist: Mix in some finely chopped mint or fresh curry leaves along with coriander for an extra layer of freshness.

Macros (Per Serving)

• Calories: Approximately 350 kcal
• Protein: 28 grams
• Fat: 20 grams
• Carbohydrates: 10 grams
• Fiber: 2 grams
• Sodium: 300 mg
• Cholesterol: 75 mg

FAQs

1. Can I make Mutton Sukka Fry without a pressure cooker?
   • Yes, you can cook the mutton in a heavy-bottomed pan with a lid. It will take longer, around 40-50 minutes, to tenderize the mutton. Make sure to add water as needed to prevent it from drying out.
2. How do I store leftover Mutton Sukka Fry?
   • Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on low heat until warmed through.
3. Can I make this dish ahead of time?
   • Yes, Mutton Sukka Fry can be made ahead of time and tastes even better the next day as the flavors continue to meld. Reheat it before serving.
4. What can I serve with Mutton Sukka Fry?
   • This dish pairs well with steamed rice, biryani, parathas, or even plain roti. It can also be served as a starter or side dish with drinks.
5. Can I use pre-cooked mutton?
   • Yes, pre-cooked mutton can be used. Simply skip the pressure-cooking step and add the mutton directly into the sautéed masala.

Spicy Mutton Sukka Fry: A Flavor-Packed South Indian Delight

Carol

Mutton Sukka Fry is a spicy and aromatic South Indian dry curry that tantalizes your taste buds with its rich blend of spices and tender pieces of mutton. 

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Calories 350 kcal

Ingredients

  

For the Mutton Marinade:

• 500 grams mutton cut into small pieces
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste

For the Sukka Fry Masala:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dried red chilies
• 1 large onion thinly sliced
• 10-12 curry leaves
• 1 tablespoon black pepper powder
• 2 teaspoons garam masala
• 1 teaspoon fennel seeds crushed
• 2-3 green chilies slit
• Fresh coriander leaves chopped (for garnish)

Instructions

 

Marinate the Mutton:

• Start by marinating the mutton pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt. Mix well, ensuring the mutton is evenly coated. Let it rest for at least 30 minutes to allow the flavors to infuse into the meat.

Pressure Cook the Mutton:

• Transfer the marinated mutton to a pressure cooker. Add about a cup of water and cook on medium heat for 4-5 whistles or until the mutton is tender. Once done, let the pressure release naturally and drain any excess water, if necessary. Keep the cooked mutton aside.

Prepare the Sukka Fry Masala:

• Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until the spices release their aroma.

Sauté Onions and Spices:

• Add the sliced onions to the pan and sauté until they turn golden brown. This step is crucial as the caramelized onions add depth to the flavor of the dish. Once the onions are nicely browned, add the crushed fennel seeds, black pepper powder, and garam masala. Stir well to combine.

Cook the Mutton with Masala:

• Add the cooked mutton pieces to the pan and mix thoroughly with the masala. Cook on medium heat, stirring occasionally to ensure the mutton is well-coated with the spices. Add the slit green chilies and continue to cook until the mutton pieces are dry and slightly crispy around the edges. This should take about 10-12 minutes.

Final Touches:

• Once the mutton is perfectly fried and the masala is dry, garnish with freshly chopped coriander leaves. Remove from heat and let it rest for a few minutes before serving.

Keyword Spicy Mutton Sukka Fry