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How to Make Authentic Mutton Sukka with Dry Coconut

This Mutton Sukka with Dry Coconut recipe brings the bold flavors of South Indian cuisine to your kitchen. Tender pieces of mutton are slow-cooked with a blend of aromatic spices and dry coconut, creating a dish that's rich in flavor and texture. Perfect for those who love spicy, fragrant curries with a delightful coconut twist.

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Recipe Details

Prep Time

20 minutes

Cook Time

45 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Mutton Sukka with Dry Coconut is a flavorful South Indian dish that combines tender mutton with aromatic spices and the rich nuttiness of dry coconut, resulting in a deliciously dry curry perfect for special occasions.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g mutton, cut into small pieces
  • 1 cup grated dry coconut
  • 2 large onions, finely chopped
  • 2 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 2-3 green chilies, slit
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • 1 tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 1 tbsp lemon juice

Instructions

  1. Wash the mutton pieces thoroughly and set aside.

  2. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter.

  3. Add curry leaves and chopped onions. Sauté until the onions turn golden brown.

  4. Add ginger-garlic paste and green chilies. Cook for 2-3 minutes until the raw smell disappears.

  5. Add chopped tomatoes and cook until they turn mushy.

  6. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.

  7. Add the mutton pieces and mix well to coat with the spices. Cook for 5-7 minutes, stirring occasionally.

  8. Add 1 cup of water, cover the pan, and let it simmer on low heat for about 30-35 minutes or until the mutton is tender.

  9. Once the mutton is cooked, add the grated dry coconut and garam masala. Mix well and cook on medium heat for another 5-7 minutes until the excess moisture evaporates and the curry becomes dry.

  10. Squeeze in the lemon juice and give it a final stir.

  11. Garnish with fresh coriander leaves and serve hot.

Chef's Notes

  • For best results, marinate the mutton in yogurt, ginger-garlic paste, and a pinch of salt for 2-3 hours before cooking.
  • If you prefer a spicier dish, increase the amount of red chili powder or add a few more green chilies.
  • You can substitute mutton with lamb for a similar flavor profile.
  • To make the dish less dry, add 1/4 cup of coconut milk along with the dry coconut in step 9.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water.

Nutritional Info

Per serving (approximate):

  • Calories: 450
  • Protein: 30g
  • Fat: 30g (mostly from coconut)
  • Carbohydrates: 15g
  • Rich in iron, vitamin B12, and healthy fats from coconut
  • Good source of dietary fiber

Serving Suggestions

  • Serve Mutton Sukka with steamed rice, roti, or naan bread for a complete meal.
  • Pair with a cooling raita or cucumber salad to balance the spices.
  • Garnish with extra grated coconut and a sprinkle of garam masala for added flavor and presentation.
  • This dish pairs well with a glass of chilled buttermilk or a light lager beer.
  • For a festive touch, serve alongside other South Indian dishes like lemon rice or coconut chutney.