Curry Leaves Mutton Masala Sukka | கறிவேப்பிலை மட்டன் மசாலா சுக்கா | Goat Meat Sukka

Ingredients :

Mutton - 250 gm (boneless, chopped 1") Curry Leaves - 2 stk with its stem Shallots / Small Onion - 1/2 cup or Onion - 1 no (chopped) Green Chili - 1 no (chopped) Red Chili Powder - 1/2 tsp Pepper - 1/4 tsp Ginger Garlic Paste - 1 tsp Bay Leaf - 1 no Cardamon - 2 pod Star Anise - 1 no Cloves - 4 no Cinnamon Sticks - 2 (2" long) Oil - 2 tbsp Salt to taste.

Method :

Pressure cook the mutton pieces with a cup of water, turmeric powder and required salt for 1 whistle and 15min in simmer. When all the steam has escaped, open the pressure cooker pan and keep aside.

Steps To Make Curry Leaves Mutton Masala Sukka : Heat oil in a kadai / pan, roast bay leaf, cardamon, cinnamon stick and cloves. Add in onion and curry leaves with its stem, saute until the onion becomes slightly golden brown colour. Add ginger garlic paste and green chili, saute until the raw smell leaves.

Now add red chili powder, pepper powder and little salt, saute until the masala raw smell leaves. Add pressure cooked mutton pieces and stir well, cook for about 5min or until the mutton becomes dry (sukka consistency), remove from the flame and ready to serve.

Serving Suggestion : Serve hot with Mutton Curry, Mutton Keema Pulao or Village Style Mutton Bone Curry / Elumbu Kulambu with Simple Rasam